Angoori rasmalai

When I was young my mum used to make rasmalai and a few years ago my cousin brought some over that she made but where in these small bite size pieces. Rasmalai is actually one of my favourite desserts and anything cute makes me love it more. So I had to make these. Here's how.

Ingredients:

Rasmalai angoors: 2 pints of full fat milk - 1136ml

Juice of one lemon Sugar syrup:

2 pints of water - 1136ml

60g sugar (OPTIONAL)

Rasmalai milk:

2 pints of full fat milk - 1136ml

60g sugar

7 cardamon pods

Sliced almonds and pistachios

Few strands of saffron

Method In a pan heat up 2 pints of full fat milk. Stir occasionally so the milk does not stick or burn to the bottom of the pan. Once the milk starts to boil turn of the heat and allow the milk to cool slightly. Then add in the lemon juice and stir gently. I initially added the juice of 1/2 a lemon however that was not enough to split the milk. I added another half and the milk split fully.

Mix for a few minutes and once the mixture has cooled further, drain. I placed a muslin cloth over a sieve and poured the split milk into the seive to catch the milk solids also know as chhena.

Pour cold water over the mixture two to three times to wash away the lemon flavour then tie the ends of the muslin cloth together and allow the chhena to drain for around 30 minutes. Place something heavy on top of the chhena which will help it drain out the liquid faster. While this is draining we can make the rasmalai milk. To a pan add 2 pints of full fat milk and bring to a boil. Once it begins to boil simmer on a low heat for 10 mintues.

The milk should thicken slightly but not too much. After the 10 minutes add in the sugar and cardamon pods. Allow the sugar to dissolve into the mixture and turn off the heat.

After 30 minutes squeeze the chhena whilst still in the muslin cloth to remove any excess liquid and add the chhena onto a plate. Knead the chhena until soft and fluffy as shown in the picture.

You can make the rasmalai any size that you like. As I am making angoori rasmalai where angoor translates to grape. I have made them in bite size pieces, like a grape. I used 1/2 teaspoon of the chhena mixture for each ball. Roll the chhena between the palm of your hands and apply a little pressure to get them uniform and smooth without cracks. I made around 30-32 balls.

In a separate pan add water and sugar and bring to a boil. Once this begins to boil add in your rasmalai balls and boil for around 5 mintues. The balls will initially sink then float and swell up as they boil. After around 5 mintues or when the rasmalai balls have swelled, take the balls out and gently squeeze them to remove the sugar syrup they have absorbed and leave in a bowl. You can also boil these in just plain water which I did as I wanted to make an Indian dessert low in sugar.

Once all the balls have been squeezed of any liquid add them into the still warm rasmalai milk. You can also add more flavourings at this stage if you like. I added chopped almonds and pistachios and saffron soaked in a little milk.

Allow the rasmalai balls to cool and sit in the rasmalai milk for a few hours. Place in the fridge once it has reached room temperature and serve cold.

My mum likes to warm her portions which I also did as the weather was cold when I had made this and I wanted to have something warm. Hot or cold these angoori rasmalai are divine.

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