Angoori Rasmalai

Angoori Rasmalai is a variation of rasmalai from West Bengal. This recipe is made with the fresh indian cottage cheese balls which are dunked in the flavoured and thickened milk.

photo of angoori rasmalai
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Aarti Sharma's Secret Indian Recipe !

Preparation Time: 
30 minutes
Cooking Time: 
60 minutes


Milk – 1 Litre for making Chena
Milk – ½ Litre for making thickened milk
Lemon Juice – 1 tbsp
Green Cardamom Powder – ½ tsp
Sweetened Condensed Milk – 1/3 Cup
Sugar – 1 Cup
Sliced Pistachios for garnishing
Saffron – Few Strands for garnishing
Boil 1 litre of milk in the heavy bottomed pan. Once it starts boiling add lemon juice into it and give the milk a stir. Turn off the heat.
Once the milk starts curdling strain the chena in a muslin cloth strainer and allow the excess liquid to drain out. Let it rest for sometime or until it comes at the room temperature.
Place the chena into a wide mixing bowl and knead the chena with the heel of your palm. Knead it well for 7 to 10 minutes or until you get a smooth dough.
Roll the chena dough into grape sized balls.
Boil 3 cups of water and sugar in a pressure cooker and add ¼ tsp green cardamom powder into it. When the syrup started boiling, place the chena balls very carefully into it.
Attach the lid and cook on medium for 2 whistles. Turn off the heat and allow 5 to 7 minutes so that steam and pressure dissipate naturally.
Take out the balls from the syrup and gently squeeze the excess syrup.
Heat ½ liter of milk in a heavy bottomed pan and bring it to boil. Once it starts boiling add condensed milk and let it simmer for 15-18 minutes on medium heat. Stir occasionally to prevent burning at the bottom.
Now add chena balls into the thickened milk with ¼ tsp green cardamom powder and simmer gently for couple of minutes.
Garnish with the sliced pistachios and saffron
Put into the refrigerator for couple of hours and serve chilled.