Kesariya Angoori Rasmalai
Ingredients
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6 cups water for washing the chhena
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For sugar syrup:
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1 cup sugar
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3 cups water
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1 teaspoon rose water
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Ingredients for the flavoured reduced milk
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3 cups boiled full cream milk
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1/2 cup condensed milk
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6-8 cashewnuts chopped
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10-12 small pistachios chopped
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7-8 almonds chopped
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For the garnish
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2 teaspoon finely chopped mixed dry nuts
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4-5 fresh rose petals
Cooking Instructions
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1
For the Angoori chhena balls
First of all boil 1/2 litre milk in a thick bottomed pan, add lemon juice or curd and stir well. -
2
Add more curd if required and stir till milk curdles completely.
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3
Switch off the flame and immediately drain the curdled milk into a big cotton hand kerchief, pour water and wash the paneer thoroughly to remove the sourness.
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4
Now bring the corners of the cloth together and squeeze off excess water and hang for 30 minutes till all the water drains off completely.
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5
After 30 minutes, take the freshly prepared chhena in a big plate and start kneading it with your palms.
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6
Knead well till it turns out smooth without any lumps, make smooth small pea-sized balls of paneer and keep aside.
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7
For the sugar syrup
In a deep vessel take 1 cup of sugar.
add 3 cups of water and stir well. -
8
Boil the syrup for 10 minutes on medium flame until the sugar dissolves.
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9
Add rose water and drop the prepared paneer balls into boiling sugar syrup carefully.
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10
Cover and boil for 15 minutes, so the paneer balls will become double in size.
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11
Now simmer the flame and let it cook covered for another 45 minutes.
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12
Method for the reduced milk syrup
Take a deep vessel and add 3 cups of boiled milk and cook on low flame for about 5 minutes, keep stirring from time to time. -
13
Add the condensed milk and mix well and bring to a boil.
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14
Switch off the flame and add the chopped dry nuts and let it cool down to the room temperature.
The ras mixture is ready now. -
15
Now take out small angoors(chhena balls) from the sugar syrup and squeeze out excess sugar syrup gently with the help of 2 flat ladles or by pressing gently between your first finger and thumb.
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16
Add these balls to the above prepared flavoured reduced milk.
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17
Once the Rasmalai is completely cool, refrigerate it and serve the Angoori Rasmalai with a generous sprinkle of chopped almonds cashews and pistachios, saffron strands and rose petals
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