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Angoori rasmalai featured image.

Angoori Rasmalai

Tanvi Srivastava
Angoori rasmalai is a variation of traditional rasmalai in which grape sized Chenna balls are cooked in a sweet cardamom infused thickened milk.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian
Servings 5 servings

Ingredients
  

For Chenna Balls

  • 2 cup whole milk
  • 2 tablespoon vinegar
  • 1 cup sugar
  • 3 cup water
  • 3 tablespoon rose syrup
  • 4 green cardamom
  • 1-2 tablespoon rose water

For Rabri Custard

  • 2 cup whole milk
  • 1.5 tablespoon custard powder mixed in 2 tablespoon cold milk
  • ⅓ cup sugar or to taste
  • 2 tablespoon powdered nuts
  • 14 teaspoon cardamom powder

To Serve

  • Marachino Cherries
  • Sliced nuts
  • Edible gold or silver leaf (varq)
  • Crushed rose petals

Instructions
 

Make Chenna Balls

  • Set milk to a boil in a heavy pot and keep on stirring it.Once the milk is boiling, switch off the flame and immediately add vinegar to it. Stir gently 2-3 times. You will see that the milk starts curdling. Let the curds form, don't stir a lot.
  • Once you see that all the milk has curdled and a greenish whey has separated, strain the curdled milk through a muslin/cheese cloth. Pour some cold water to remove the traces of vinegar and to cool it down. Tie the cheesecloth and hang it for about 20-25 minutes to remove some liquid from the chenna.
  • Transfer the chenna to a wide dish and using the base of your palm, knead the chenna for around 5 minutes to a smooth grain free dough. Pinch small grape size portions and make smooth round balls. Set aside, covered.
  • In a wide pot, transfer the sugar and water for the syrup, add the cardamom pods and bring it to a rolling boil. Add the rose syrup, let boil again and slowly add the chenna balls.
  • Dont lower the heat, let cook for 10-12 mins. Meanwhile transfer a little (about ½ cup) sugar syrup to a bowl of ice. Immediately add cooked chenna balls to ice bath and let cool off for 5-8 mins.
  • Mix rose water with the remaining syrup in the pot and cool down the syrup. Transfer the cooled chenna balls and syrup to a container together and let soak for 6-8 hours. Discard the syrup in ice bath.

Make Rabri custard

  • In a heavy pot, add the full fat milk, bring it to boil, reduce the heat and let simmer for 20 mins. Add sugar and mix well. Then slowly add the custard powder mixed with cold milk while continuously mixing the milk in the pot with the other hand.
  • Cook for 5-7 minutes, we don't want the milk to get very thick. Switch off the stove. Mix in the coconut along with the vanilla and raisins. Chill the custard completely for 3-5 hours in the fridge.

To Assemble

  • Transfer the custard to a wide dish. Squeeeze the syrup from the chenna balls and add it to custard. Add drained cherries and nuts. Add rose crushed rose petals and some edible gold film to decorate. Serve chilled.
    You can serve individual servings as well following the same steps.
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