Angoori Rasmalai is a delightful Indian dessert made with mini rasgullas soaked in rich, creamy rabri. This recipe takes me back to family gatherings where this sweet treat was always the star of the table. The soft, spongy rasgullas paired with the aromatic saffron-infused rabri create a dessert that's truly irresistible. Perfect for festive occasions or when you want to indulge in something special.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Boil the milk in a heavy-bottomed pan.
Once it boils, reduce heat and add the diluted lemon juice gradually while stirring.
When the milk curdles and whey separates, turn off the heat.
Strain through a muslin cloth and rinse under cold water to remove the lemon flavor.
Tie and hang the cloth for about 30 minutes to drain excess water.
Transfer the chenna to a plate and knead it for 8 to 10 minutes until smooth and soft.
Make small, smooth grape-sized balls and keep them covered.
In a large pan, boil 4 cups water with 1 cup sugar.
Once boiling, gently add the chenna balls.
Cover and cook on medium-high heat for 12 to 15 minutes.
They will double in size.
Remove from heat and let them cool in the syrup for 15 to 20 minutes.
Once cooled, gently squeeze out the syrup from the rasgullas.
Boil the milk and simmer on low heat for about 10 to 15 minutes until it reduces slightly.
Add sugar, saffron milk, cardamom powder, and rose water.
Mix well and let it cool. Chill in the refrigerator.
Place the cooled, squeezed Angoori balls into the chilled rabri.
Let them soak for at least 2 to 3 hours in the fridge for best flavor.
Garnish with chopped nuts before serving.
Ensure the chenna is well-drained but not too dry; this helps in making soft rasgullas.
Knead the chenna thoroughly to achieve a smooth texture for the Angoori balls.
Use full cream milk for a rich and creamy rabri.
Soak the saffron strands in warm milk to release their color and aroma effectively.
Let the rasgullas soak in the rabri for a few hours to absorb the flavors fully.
Can I use store-bought rasgullas for this recipe?
Yes, you can use store-bought rasgullas to save time. Just squeeze out the syrup before soaking them in the rabri.
How do I prevent the milk from burning while making rabri?
Stir the milk continuously and use a heavy-bottomed pan to prevent it from sticking to the bottom and burning.
Can I skip the saffron in the rabri?
Yes, saffron is optional, but it adds a rich flavor and color to the rabri.
How long can I store Angoori Rasmalai?
You can store it in the refrigerator for up to 2 days in an airtight container.
Can I make this recipe vegan?
This recipe relies on dairy products, so it cannot be made vegan without significant alterations.
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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