Angoori Rasmalai

Name: Angoori Rasmalai
Yield: 4 -5 servings
Cuisine: Indian
Ingredients: 2 ltr milk; 1 cup+1/2 cup sugar; 3 cup water (for sugar syrup); 1 tsp cardamom powder; 2 pinch saffron; 3-4 drops kevda essence or rose essence; 1 tbsp cashew powder (optional); 1 tsp pista flakes; 1 lemon juice

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#dussehra

Mamta L. Lalwani @kims_kitchen160316

Saved

Ingredients

4 -5 servings

2 ltrmilk
1cup+1/2 cup sugar
3 cupwater (for sugar syrup)
1 tspcardamom powder
2 pinchsaffron
3-4 dropskevda essence or rose essence
1 tbspcashew powder (optional)
1 tsppista flakes
1lemon juice

Saved

Steps

1

First for making chenna --in a pan heat 1L.Milk...And bring it to boil...Add lemon juice...Stir till it curdles completely...Drain it to a muslin cloth...Wash with clean water..And squeeze excess water...Hang it for about 30 mins.
2

Transfer the chenna to a plate..Knead well for about 5 -7 mins..Until smooth.
3

Make equal sized of balls...And roll gently...(Angoor sized)..Set aside.
4

Meanwhile in a pan add 3 cup of water along with 1 cup of sugar...(To make sugar syrup..)stir until the sugar dissolved..Add prepared chenna ball to the sugar syrup...Keep the flame high...And cook covered for about 10 min...They becomes double in size.
5

Take off to a plate...Let them cool.. Squeeze gently to remove sugar syrup.
6

In another heavy bottomed pan..Add 1l. milk..Bring it to boil... simmer the flame...Add cardamom powder,cashew powder, saffron..And sugar...Boil until the milk thickens and reduces of half..add rose essence / kewda essence...stir...and..Set aside to cool..
7

Add prepared chenna balls..In this milk...And keep in fridge...to cool...
8

Garnish with kesar and pista...Serve chilled.