Angoori Rasmalai/Angoori Rabdi

Rasmalai/angoori rasmalai,the rich creamy exotic sweet makes everyone drool.I wanted to share this post since long.As soon as Valli announced the theme for this edition,I chose to do the Indian Mithai theme.

Though the process of making this sweet is time consuming,its worth to try for its divine taste.But here I used the condensed milk and evaporated milk to reduce the cooking time to thicken the milk.

Originally in rasmalai,the chenna is flatten to a disc and used.But here the chenna is rolled to a small size balls and added.I had this one in restaurant for couple of time and kids loved those cute balls.Lets move on to the recipe...................................

                                                                      

                                                                   Angoori Rasmalai/Angoori Rabdi

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   Basic Information

   Preparation time ~ 10 minutes
   Resting time ~ 1 hour

   Cooking time ~ 40 minutes

   Serves ~ 3(generously)

    

   Ingredients

  

Ingredient	Quantity
Whole milk/Full fat milk	5 cups
Lemon juice	1 tbs
Sugar	1 cup
Evaporated Milk	1 cups
Sweetened condensed milk	3 tbs
Cashews/mundiri	2 tbs(finely chopped)
Pistachios	2 tbs(finely chopped)
Saffron/kumgumapoo	a generous inch
Cardamom powder/ellakiai podi	1/4 tsp
Water	3 cups

 
  

    Method 

• Take 3.5 cups of milk and boil it well.Once it comes to a nice boil add in the lemon juice and put off the flame.The milk will start curdling,drain the curdled milk.The curdled milk is called chenna.Wash it with tap water to remove the traces of lemon juice.Leave it for an hour to drain any liquid in the curdled milk.

• Meanwhile heat the remaining 1.5 cups of milk and let it boil.Simmer it for 5 minutes and add in the evaporated milk.Let it simmer it for another 10 minutes.Add around 1/4 cup of sugar and cook it for couple of minutes.

• Now add in the sweetened condensed milk,followed by the chopped nuts,cardamom powder and saffron.Mix it well and put off the flame. Keep it aside.This is called rabdi/rabri.

• Now take the chenna and knead it well for 4-5 minutes until it becomes smooth .Take a blueberry size of chenna and roll it to a smooth ball.Continue for the rest of the chenna and keep it.

• Now heat a pressure cooker with 3/4 cup of sugar and 3 cups of water.Once  the sugar dissolved in water add the rolled balls carefully.Close the lid of the pressure cooker and cook it for a whistle.After the pressure subsides remove the lid and carefully take out the cooked balls and add it to the milk mixture.Cook the milk mixture for a minute.Keep it in the refrigerator for an hour and serve it.

• Garnish it with some pistachios if needed.

• Instead of knead the chenna,it can be pulsed in the blender for 30 seconds.
• If you feel the chenna is sticky,add around a tsp of all purpose flour and knead it.
• Do not cook the rolled chenna in the pressure cooker for more than 2 whistles.
• Instead of evaporated milk,you can use another 2 cups of regular milk and cook for some more time to get a thick consistency.
• Addition of condensed milk gives a very nice creamy texture to the rabdi

Enjoy...................................

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