Mango rasmalai
#King
• Aam bana Khaas •
~ A rasmalai makeover.
Open in Cookpad AppSteps
- 1
METHOD FOR CHENA •
Boil milk in a pan, stir in between, once the milk starts boiling, turn the flame off and pour vinegar solution ie. (vinegar + water) - 2
Stir continuously till the milk starts to curdle
Strain it into a Muslin cloth and drain the excess whey (water)
- 3
Dip it in ice cold water for a few seconds and squeeze to remove water but... DONT SQUEEZE IT TOO HARD as it has to be a little MOIST.
- 4
Transfer the Chena onto a plate, knead till the consistency is smooth.
Add corn flour and mix again. - 5
Make equal portions of the Chena dough and roll it into flat round balls and keep them aside.
- 6
SUGAR SOLUTION/ WATER •
In a pan, put sugar and water to bring a boil.
Stir continuously till the sugar dissolves.
Once it starts boiling, slowly add the prepared Chena balls, cover the lid and cook for 10-12m on medium-high flame, turn the flame off.
Keep it aside to cool it down and remove the lid. - 7
METHOD FOR MANGO FLAVOURED MILK •
**step for reducing the milk** - in a heavy bottom pan, pour 1 litre milk.
Keep stirring and bring it to a boil while cooking on medium-high flame till the milk reduces to 2 cups and then let it cool.
- 8
In a blending jar, pour the reduced milk, mango purée (Ras)
Elaichi powder (cardamom)
Kesar (saffron)
Sugar syrup
Ice cubes and blend it.
Then keep it aside.
- 9
ASSEMBLING AND SERVING •
In a plate, arrange the Chena balls and pour the mango flavoured milk on it.
Sprinkle cardamom powder and pista flakes along with a pinch of kesar (saffron) strands.
- 10
Refrigerate for 3-4hrs.
Serve it chilled with a few diced mango pieces on top.
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