Angoori Rasmalai is one of the most popular Bengali sweet dish which is very similar to Rasmalai and Rasogulla however the only difference is the size of the Rasmalai. 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.
- 6 cup Full Fat Milk
- 1 lemon juice
- some ice cubes
- 2 tsp Rava or Sooji
- 1/4 tsp Baking powder
- 2 tsp All purpose flour
- 2 drops kewra & rose essence each
- 4 cup Full Fat Milk
- 1/2 cup Mango puree
- 3/4 +1-1/2 cup Sugar
- 1/2 tsp Freshly crushed green cardamon
- 3 drops kewra essence
- 3 drops Rose essence
- Some rock sugar( misri)
- Few saffron
- 3 tbsp Pistachios chopped
- Boil the milk in a pot at medium heat. Squeeze one lemon juice in a bowl and add one tbsp water to it. When milk comes to a boil, reduce the heat to low. Add lemon juice mix slowly and stir it slowly. Once it's fully curdled, turn off the heat. Add some ice cubes in it and stir.
- Pour the curdled milk into a muslin cloth and drain all water from paneer. Pour some cold water on the paneer and squeeze all liquid from paneer. Tie the muslin cloth with a rubber band. Wrap it in a clean kitchen towel and keep it in the fridge for 2 hrs. Let all the water dry up from the paneer.
- Meanwhile, boil 4 cups of milk with 3/4 cup of sugar in a pot at medium heat. Boil it for about 20 minutes or till the milk gets a little thick. Once it's done, add 1/4 tsp saffron thread into hot milk and stir, turn off the heat. Cover it and keep it aside.
- Remove the paneer from the muslin cloth. Place the paneer on a silicon mat or wooden surface. Add all purpose flour, sooji, kewra & rose essence and baking powder.
- Knead the paneer dough using your palm very lightly. Ensure that the paneer granules are broken and paneer gets smooth & soft. Please don't knead it too much or too hard.
- Once kneading is done, divide the paneer dough into 50 tiny parts. Mean while, boil 7 cups of water along with 1-1/2 cups of sugar and 1/4 tsp cardamom powder in big pot at medium to high heat.
- Fill one sugar rock (misri) in each paneer ball. Roll each paneer ball between both palms to make a smooth crack free round paneer ball. Make all paneer balls following the same process, cover it with muslin cloth and keep it aside.
- Once sugar syrup starts boiling, add the tiny paneer balls. Cover it and let it cook for 10-12 minutes. Keep a cup of warm water and add 1 tbsp every two minutes in this boiling sugar syrup to avoid it becoming thick.
- Remove the Paneer balls from the sugar syrup carefully, drain all water from the malai.
- Place the paneer balls in the milk syrup or ras which was prepared in step 3. Ras should be warm. Add saffron, pistachios, kewra & rose essence to the milk and stir slowly. Cover it and keep it aside at room temperature. Let it cool.
- Once the ras completely cools down, add mango puree and mix. Keep it in the fridge for 1-2 hrs.
- Mango angoori rasmalai are ready to be served.
- Enjoy it as a dessert.
1. Once milk comes to a boil, reduce heat to low flame and add 2 tsp diluted lemon juice, one at a time, into the milk and stir gently until the paneer and water get separated.
2. Once they separate, stop adding lemon juice and turn off the heat. Do not add too much lemon juice otherwise the paneer will get hard.
3. Immediately add some ice cubs to stop cooking process and stir.
4. Knead the paneer very gently using your palm.
5. Do not add mango puree in the hot milk, the milk might curdle.
hi, Wonderful recipe. I tried it. However, the paneer came out little hard, I mean the balls .. what could have gone wrong