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Mango Angoori Rasmalai Recipe

Decadent and rich homemade dessert Mango Angoori Rasmalai Mango flavored Rasmalai recipe that is gorgeous as well as delicious . Angoori Rasmalai is made exactly the same way as Rasogulla, rasmalai or Rajbhog. The tiny paneer ball soaked in milk syrup and flavored with cardamom powder and kewra & rose essence. This recipe is a slight twist to the original recipe as it uses mango puree to give a mango flavor to the Rasmalai. You can add your own fruit flavor to give it a different taste.  When served chilled, and soaked in these flavors, it tastes heavenly! It’s very tempting due to it’s smaller size and awesome taste.

  • Prep time:
  • 25 minutes
  • cook time:
  • 30 minutes
  • serves:
  • 4 serving

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Vegetarian

Level : Easy

Cuisine : NA

Course : Dessert

Tags

  • #RamadanSpecialRecipes #Contest127
Ingredients

Ingredients For Mango Angoori Rasmalai Recipe

Methods
  • 1. To make Angoori Malai Bring the milk to boil and then add lemon juice/vinegar. Stir the milk and in few minutes
  • 2. it curdles completely.
  • 3. Drain the curdled milk in a muslin cloth & wash the chenna properly and hang it somewhere to ensure that all the water is drained out.
  • 4. It should take an 1/2 hour and the resulting chenna should be soft to touch.
  • 5. Knead it on a large plate until it is smooth and even add powder sugar & knead it again.
  • 6. Now make small marble sized balls out of it. Roll each ball gently between your palms to ensure that there are no cracks.
  • 7. Repeat this with rest of the chenna.
  • 8. To make Mango Rabdi/Ras -Bring half litre of milk to boil and add cardamom powder.
  • 9. Cook for 4-5 minutes on lower flame and then add saffron strands.
  • 10. As the milk begins to get thicker
  • 11. add sugar. Mix it well and cook for a 2-3 mins.
  • 12. Cool down the milk completely and then add mango puree.
  • 13. To cook the Angoori MalaiAdd water to the sugar in a largepot.
  • 14. As the sugar syrup begins to boil.add chenna balls and keep it covered.
  • 15. Cook at a medium flame for 7-10 mins ensuring that the sugar doesn't crystallize. The balls must have doubled up in size.
  • 16. switch off the flame.Add the ice cubes to stop the further cooking.
  • 17. when cool completely Carefully remove the cooked Malai and drop them into the Mango Rabdi.
  • 18. Sprinkle slivered pistachios & Saffron strands all over. Rest the Angoori Rasmalai for 2-3 hours before serving.
  • 19. Set it in the fridge until it is ready to serve. Tastes best when served cold.
  • 20.

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