Angoori Rasmalai Recipe: A Sweet Indulgence from Indian Cuisine

Introduction: 

Angoori Rasmalai is a luxurious and indulgent dessert that originates from the rich culinary heritage of India. This delectable sweet treat consists of soft, spongy cottage cheese balls soaked in creamy, saffron-infused milk, and garnished with nuts. Angoori Rasmalai is perfect for special occasions, festivals, or whenever you crave something sweet and decadent. Follow this simple recipe to recreate this heavenly dessert at home and treat yourself and your loved ones to a taste of pure bliss.

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Ingredients: 

For the Rasgullas (Cottage Cheese Balls):

1 liter whole milk

2 tablespoons lemon juice or vinegar

2 cups water

1 cup sugar

For the Milk Syrup:

1 liter whole milk

1 cup sugar

A pinch of saffron strands (kesar)

1 teaspoon cardamom powder

Chopped nuts (almonds, pistachios) for garnish

Instructions:

Prepare the Rasgullas (Cottage Cheese Balls):

Heat the milk in a heavy-bottomed pan until it comes to a boil.

Once the milk boils, add lemon juice or vinegar gradually while stirring gently until the milk curdles and greenish whey separates from the milk solids.

Turn off the heat and let it sit for a few minutes.

Strain the curdled milk through a muslin cloth or fine sieve. Rinse the milk solids (chenna) under cold water to remove any traces of lemon juice or vinegar.

Squeeze out excess water from the chenna and hang it for about 30 minutes to drain excess water.

After 30 minutes, knead the chenna until it becomes smooth and soft. Divide the dough into small portions and roll them into small balls.

Prepare the Sugar Syrup:

In a separate pan, add water and sugar. Bring it to a boil until the sugar completely dissolves.

Drop the cottage cheese balls into the boiling sugar syrup. Cover and cook for about 10-12 minutes on medium heat until the balls are soft and spongy.

Once cooked, remove the rasgullas from the syrup and set them aside.

Prepare the Milk Syrup:

In another pan, heat milk and bring it to a boil. Let it simmer for about 10-15 minutes, stirring occasionally, until it reduces slightly.

Add sugar, saffron strands, and cardamom powder to the milk. Stir well and let it simmer for another 5 minutes.

Assemble the Angoori Rasmalai:

Gently squeeze out excess syrup from the rasgullas and transfer them to the saffron-infused milk syrup.

Let the rasgullas soak in the milk syrup for at least 2-3 hours in the refrigerator to absorb the flavors.

Serving:

Before serving, garnish the Angoori Rasmalai with chopped nuts like almonds and pistachios.

Serve chilled and enjoy the heavenly taste of this decadent Indian dessert.

Indulge in the rich and creamy delight of Angoori Rasmalai, and savor every bite of this irresistible sweet treat that will leave you craving for more.