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Two bowls of angoori ras malai topped with chopped pistachios, with an extra dish of nuts in the background.
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Angoori Rasmalai

Soft, spongy mini rasmalai made with homemade chenna and soaked in pistachio cardamom milk. 100 to 120 angoori rasmalai
Prep Time10 minutes
Cook Time1 hour 10 minutes
Chill Time2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: Indian
Diet: Hindu, Vegetarian
Servings: 10
Calories: 231kcal
Author: Archana Mundhe

Equipment

  • 3-qt heavy bottomed saucepan
  • 4-qt wide pan with lid
  • muslin cloth
  • large strainer
  • A parat or large plate for kneading

Recipe Video

Ingredients

Flavored milk (Ras)

  • 3 cups full-fat milk
  • ½ cup sugar
  • 2 tablespoons pistachios ground
  • ½ teaspoon cardamom powder

Chenna

  • 4 cups full-fat milk
  • 2 tablespoons vinegar
  • 2 tablespoons water
  • 1 teaspoon all-purpose flour
  • 4 cups ice cold water to rinse the chenna

Sugar syrup

Instructions

Make the Ras

  • Rinse a 3-quart heavy-bottomed saucepan and leave a little water in it. Add the milk and bring to a full boil over medium heat for 10 to 12 minutes.
  • Add ground pistachios and cardamom. Simmer on medium heat for 5 minutes.
  • Add sugar and cook 10 to 12 minutes more, until reduced to about 2 to 2½ cups. Keep it pourable. Transfer to a bowl to cool slightly.

Make the chenna

  • Set a strainer lined with muslin cloth over a large bowl.
  • Bring the milk to a full boil on medium heat for 10 to 12 minutes. Turn off the heat and let it rest for 3 to 4 minutes.
  • Mix vinegar with water. Add to the milk 1 tablespoon at a time, stirring gently, until the whey turns clear and greenish.
    • Do not add vinegar directly to the milk; diluting it keeps the chenna soft.
  • Pour into the muslin cloth. Rinse with ice-cold water to remove the sour taste.
  • Squeeze gently for 10 to 30 seconds, just until it stops dripping. Return to the strainer, place about 3 pounds of weight on top, and rest for 10 minutes.
    • The chenna should be moist but not sticky. Over-squeezing makes hard rasmalai.

Knead and shape

  • Place a parat on a silicone mat or damp towel. Crumble the chenna and knead with the heel of your palm for 8 to 10 minutes until smooth. Stop if it turns greasy.
  • Add the flour and knead lightly for 1 minute. Rest 5 minutes.
  • Meanwhile, bring the sugar, water, and cardamom pods to a full boil in a wide 4-quart pan over high heat, about 10 minutes.
  • Divide the chenna into 5 portions, each portion into 10, then halve each piece. Roll into smooth, crack-free balls, about 100 in all.

Cook and soak

  • Add the balls to the boiling syrup. Cook uncovered for 1 minute without stirring.
  • Cover and cook for 4 minutes on medium-high heat. Do not open the lid.
  • Turn off the heat and transfer the balls to a bowl of ice water. They should sink. Cool for 5 minutes.
  • Gently squeeze each ball between your palms and add to the lukewarm ras. Warm the ras for about a minute in the microwave if it has cooled.
    • Never add the cooked balls to cold or room temperature ras.
  • Refrigerate at least 2 hours before serving.
  • Store refrigerated in an airtight container for up to 3 days.

Nutrition

Calories: 231kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 283mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 283IU | Vitamin C: 0.3mg | Calcium: 219mg | Iron: 0.2mg
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