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      Angoori Rasmalai

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      Time35 Min
      DifficultyIntermediate
      Serves5

      A sweet dish that needs no introduction, Angoori Rasmalai is made in Indian households predominantly during the festive season and mostly during Diwali and Holi. More popular in the northern part of India, there are a lot of people who swear by it and relish it not just during festival season but from time to time. This Angoori Rasmalai recipe is pretty identical to the original one except it’s mu ... ch healthier without compromising on the taste. We replace sugar with its healthier alternative which makes a huge difference in its nutritional value. If we talk about the texture of this delectable dessert, the soft and spongy dessert saturated with full cream milk is enough to make you salivate! In this recipe, just like the traditional one, we add a pinch of Cardamom powder and saffron to give it a rich flavour. You can have this delicious dessert after lunch and dinner or even when you crave something sweet. It is usually served with a generous topping of pistachios but you can also use finely chopped Almonds and cashews if you don’t have pistachios at home. Also, you can store Angoori Rasmalai in your freezer for about a week if you store it in an airtight container. A dessert that can sweeten up your day, it is perfect for not just festivities but also parties and family gatherings. Try out this delectable recipe today by watching Angoori Rasmalai video tutorial today!

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre486 Cal486 Cal486 Cal486 Cal
      • 13gProtein
      • 2gFat
      • 60gCarbs
      • 1gFibre

      Ingredients

      Dry Grocery

      Cardamom Powder

      Cardamom Powder

      0.5 teaspoons

      Saffron

      Saffron

      1 pinch

      Jaggery

      Jaggery

      1.5 cups

      Corn Flour

      Corn Flour

      1 teaspoon

      Full Cream Milk

      Full Cream Milk

      1500 ml

      Fruits & Vegetables

      Lemon

      Lemon

      1 unit

      Other

      Pista

      Pista

      20 pieces

      Water

      Water

      1000 ml

      Directions
      1
      Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of cold water to bring the temperature of the milk down a bit
      2
      Wait for 5- 10 minutes and then start adding lemon juice till milk curdles. Add lemon juice till the milk curdles completely
      3
      Using a strainer, drain the water and collect the chenna. Rinse it under running water so that there is no trace of lemon juice in it. Leave it in the strainer for 10 -15 minutes. Take the chenna in your hand and squeeze out remaining water slowly
      4
      Add cornflour and start mashing the chenna until it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using the palm.
      5
      Once it is smooth, make a small round ball (3-4 gms). Repeat with all the chenna
      6
      Heat 1 cup of jaggery and 4 cups water in a wide pan and wait till it comes to full boil. Drop the balls in boiling jaggery syrup and cook for 10-12 minutes.
      7
      Once the balls double in size, take them out from the syrup and drop them in freshwater. If they sink to the bottom, they are done
      8
      Soak a few strands of saffron in a tablespoon of warm milk and set aside
      9
      In a heavy bottom pan, boil 500 ml of milk
      10
      Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 20-25 minutes the milk will thicken to the desired consistency. Add soaked saffron and crushed cardamom along with jaggery
      11
      Also add finely chopped pistachio. Mix well and set aside
      12
      Take out the ras malai from the syrup, squeeze and flatten with your hands. Transfer the balls to the thickened milk
      13
      Chill in the refrigerator for 5-6 hrs or overnight. Garnish with chopped pistachio and few saffron strands before serving
      Useful tips and hacks for Angoori Rasmalai :
      As Angoori Rasmalai is a milk based dessert, it doesn’t usually last beyond a couple of days. However, if you want it to last long, you would have to freeze it in an airtight container. You can experiment with this recipe by adding your own ingredients. Pomegranate is something that goes really well on top of this delectable dessert. You can also top it with finely chopped almonds. One of the main challenges people face with this Angoori Rasmalai recipe is that the Rasmalai balls often become hard instead of being melt in your mouth. To ensure this doesn’t happen, make sure that the balls are cooked but not overcooked. You can do this by dropping them in water. If they sink to the bottom it means that they are cooked perfectly. This dessert tastes best when served cold. Keep it in the refrigerator at all times.

      Success!

      We hope you had fun making it! Enjoy the meal.

      Rasmalai

      Rasmalai is a famous sweet dish that is also known by several different names like rassomalai and rasmalai. It is made in many households in the Indian subcontinent, especially during the festival season. The word rasmalai is made up of two words: ras and malai. Ras means juice while malai means cream. This name more or less describes this sweet dish in its entity. The Angoori rasmalai recipe is a variation of the original rasmalai recipe except that it is healthier and more nutritious. Rasmalai can be described as a sweet and spongy dessert that consists of softballs that are submerged in full cream milk. The richness of this desert is one of the reasons why it tops other desserts like sabudana kheer and vegan rice kheer. It has the power to uplift your mood after a rather depressing day. Served at most festivals, the rasmalai sweet is a staple at the dessert station. It has also started making a steady appearance at weddings, family gatherings as well as parties. Regardless if you have it after lunch or dinner, the perfect ras malai recipe has the power to take over your taste buds and take you to seventh heaven!

      Origin Story: Rasmalai

      According to historians, the rasmalai ki recipe originated in the Indian subcontinent, probably in Bangladesh or the Indian states Odisha and West Bengal. Although the claim of inventing the original rasmalai recipe has been put forth by K.C. Das Grandsons, the claim has not been verified. Another sweet maker in Bangladesh, going by the name Matri Bhandar also claims to have created the original rasmalai dish. With time rasmalai made its way across the Indian subcontinent as well as other parts of the world. In fact, it is described as a cheesecake without a crust. Regardless of what name it goes by, Angoori rasmalai is a rich and delectable sweet dish that has captured hearts across the globe. The perfectly made rasmalai consist of soft and spongy balls immersed in rich cream and garnishes with slithered pistachios. It’s no wonder everyone wants to get their hands on the original rasmalai banane ki recipe. Just like besan ladoo, it is a family heirloom recipe that has been passed down through generations.

      Interesting Facts About Rasmalai

      Let’s take a look at some interesting facts about the ever-popular ras malai recipe: Some of the different variations of rasmalai ki recipe include Strawberry rasmalai, Blueberries Rasmalai, Angoori Rasmalai, and Chenna payas. It is a healthy sweet dish that is rich in calcium and protein. It is garnished with different toppings like almonds, pistachios, saffron as well as other dry nuts. Rasmalai sweet has recently been infused into pastries to create the Rasmalai Cake! The rasmalai recipe can be altered to make it consumable for diabetics. Some experienced chefs have even come up with an enticing rasmalai ice cream flavour. Bangladesh is currently processing the registration of geographical indication status for rasmalai.

      Nutrition Facts: Rasmalai

      Let’s take a look at the nutritional makeup of one serving of rasmalai sweet: Cal: 486 Protein: 13 grams Fat: 2 grams Carbs: 60 grams Fibre: 1 gram Since the rasmalai recipe uses milk and rich cream, it is also rich in different vitamins and minerals like Vitamin A, C, B, Calcium, Magnesium, Phosphorous, Sodium, and Potassium. The rasmalai recipe is treasured among the natives of the Indian subcontinent, just like the double ka meetha and the gajar ka halwa recipe.

      Yummy Rasmalai Recipe

      If you are game for making the delectable rasmalai at home, here is an easy rasmalai recipe: Rasmalai Ingredients: Cardamom Powder: half a teaspoon Saffron: a pinch Jaggery: one and a half cups Corn Flour: 1 teaspoon Full Cream Milk: 1500 ml Lemon: 1 Pistachios: 20 Water: 1000ml Directions: Pour the milk into a heavy bottom pan and place it on the stove for boiling. Once it starts to boil, switch off the flame and add half a cup of cold water to lower the temperature of the milk. Then wait for around ten minutes before you add lemon juice to the milk. As you add the lemon juice you will notice the milk curdling. Allow the milk to curdle completely. Then drain the curdled milk and collect the solid part of the curdled milk. It is also called chenna. Wash this under running water to remove every trace of lemon juice. Then squeeze the chenna to remove the water slowly. Then add cornflour to the chenna and knead gently till it is smooth. You need to knead the chenna with your palm for ten minutes to get the right texture. Once the chenna has been kneaded well, make small round balls using your palms. The balls need to be three to four grams each. Then in a wide pan heat four cups of water and one cup of jaggery till it comes to a full boil. Then add the prepared chenna balls into the boiling jaggery syrup and continue cooking for ten minutes. As the chenna balls double in size, remove them from the jaggery syrup and drop them in freshwater. If the balls sink to the bottom, the chenna balls are done. Soak two strands of saffron in one tablespoon of warm milk and keep this aside. Boil 500ml milk in a heavy bottom pan. Once it starts to boil, lower the flame and stir at regular intervals. Continue this for twenty minutes till the milk thickens. Then add the soaked saffron, chopped pistachio, and cardamom to the milk. Then take the cooked chenna balls, squeeze and flatten them with your hands. Then place these balls in the thickened milk. Chill overnight and serve with chopped pistachio and saffron strands as garnishing. This Angoori rasmalai recipe is bound to capture your heart. If you are diabetic, you can reduce the quantity of jaggery used and eat smaller portions. The ras malai recipe is a great way to demonstrate your cooking skills at a house party. It is time to master this delectable sweet rasmalai recipe. It’s no wonder that the rasmalai has its own special place in Indian cuisine.

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