Angoori Rasmalai
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 1 litre full-fat milk, for the chhena
- • 2 tbsp lemon juice
- • 1/2 cup sugar, for the syrup
- • 2 cups water, for the syrup
- • 3 cups full-fat milk, for the rabdi
- • 3 tbsp sugar, for the rabdi
- • 1/4 tsp cardamom powder
- • 10 saffron strands
- • 1 tbsp chopped pistachios
Preparation Steps
Boil the first measure of milk, curdle it with the lemon juice, and drain the chhena in muslin; knead it while warm until perfectly smooth.
Divide the chhena into flat, smooth discs with no cracks.
Boil the sugar with 2 cups water, add the discs, and simmer covered 12-15 minutes until they puff up.
Meanwhile, simmer the second measure of milk with the saffron and 3 tbsp sugar until reduced by half.
Press the cooked discs gently to remove syrup and transfer them into the warm rabdi.
Refrigerate at least 4 hours so the rasmalai absorbs the milk.
Garnish with cardamom powder and chopped pistachios and serve chilled.