First, boil 1/2 liter of milk. In a cup, mix vinegar with 1/2 cup of water. Let the milk cool for 2-3 minutes, then gradually add the vinegar mixture to curdle the milk and make chenna. Put the chenna in a muslin cloth, wash it well, and tie it up for 35-40 minutes to drain all the water.

Place the chenna on a plate and mash it with your palm for 4-5 minutes until it becomes soft and creamy. Mix in the arrowroot and continue mixing for another 3-4 minutes. Shape the mixture into grape-sized balls. You will get 10-12 balls from this chenna.

In a pressure cooker, add 1-2 cups of sugar (to taste) and 6 cups of water, and bring it to a boil. Add the chenna balls and cook covered for 3-4 minutes. Then, close the pressure cooker lid and cook for 1-2 whistles. Boil 1 liter of milk, and when it comes to a boil, add dried fruits, sugar to taste, cardamom powder, saffron, and food color. Let it cook on low heat for 5 minutes, then add the chenna balls to the milk.

Cook for 10-12 minutes and let it cool.

Our Angoori Rasmalai is ready. Chill it in the refrigerator for 2-3 hours and enjoy.