Bengali Angoori Rasmalai Recipe (2024)

Angoori rasmalai recipe is that perfect and delicious dessert you will want in your Diwali feast menu. Tiny cottage cheese balls resembling angoor dunked in delicately flavored and sweetened milk, served chilled is angoori rasmalai for you. Here is how to make best angoori rasmalai recipe with step by step photos.

Bengali sweets are my absolute weakness. I just love them and can have those everyday if I can have things my way 🙂 It is very easy to make traditional Bengali sweets at home and I have added few recipes like rasgulla, rasmalai, mango rasgulla, sandesh here.

Making angoori rasmalai is very easy but consumes a bit of time. You need to prepare the chenna first, cook it and then prepare the rabdi or ras for soaking them.

To make angoori rasmalai you need just milk, saffron, sugar and some nuts for garnishing. Making this rasmalai can be divided into three steps

• making chenna by curdling the milk
• Shaping and cooking the angoori rasgulla
• Making ras or sweetened milk to dunk the rasgullas.

To make it easier you can use store bought mini rasgulla and make angoori rasmalai quickly.

Serve angoori rasmalai thoroughly chilled as dessert. Keeps well for 2-3 days in fridge.

Few more sweet recipes you might like

kaju katli

jalebi

badusha

besan ladoo

motichur ladoo

How To Make Angoori Rasmalai Recipe Step by Step

Making Angoori Rasgulla

Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates.

Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.

Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.

pinch into tiny balls and shape into mini rasgullas.

Bring 4 cups water into rolling boil. Add sugar and let dissolve. Add the prepared balls. Cover and cook for 10-12 minutes until properly cooked.

Remove the rasgullas from syrup and let cool thoroughly.

Making Ras for serving:

Bring 4 cups milk to a boil. Add sugar and simmer for 20-25 minutes, stirring frequently to avoid burning.

Once the milk is thickened, add cardamom powder, saffron strands and chopped nuts.

Add the rasgullas and mix well. Simmer for 4-5 minutes.

Cool to room temperature and then chill before serving. Serve angoori rasmalai cold.

Angoori Rasmalai Recipe

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