Decadent and rich homemade dessert – Mango Angoori Rasmalai recipe with step-wise pictures. Mango flavored Rasmalai recipe that is gorgeous as well as delicious!
While the beautiful sweet mangoes last, I decided to make one more dessert based on mangoes. Making a mango flavored rabdi and rasmalai was on my mind since last summer but I never got around trying it. This summer though I was determined to make it and last week, I made Mango Angoori Rasmalai. Angoori Rasmalai is like the regular rasmalai, but made quite small. Instead of discs of malai, small balls of malai are cooked in ras. In turning this into Mango Angoori Rasmalai, there is a hint of mango flavor in the ras, making it really delicious.
I have already shared the recipe for making soft and delicious Rasmalai at home. This time though I wanted it to make it Mango Rasmalai, with the undertones of mango flavor. This year I fell in love with Mallika mangoes. They are a variant quite popular in Karnataka and apparently they are a cross between two other beautiful variants – Neelam and Dassheri. These mangoes have a beautiful color, they are fleshy and not fibrous at all. Above everything, they are the best kind of sweet and juicy. I have not even turned towards Alphonso this year, although that’s the most popular variant. I just had to use half a cup of mango puree and the rasmalai was sweet enough.
To make Mango Angoori Rasmalai, I first started by making homemade chenna/cottage cheese. It is always better to use full cream milk to get best quality rasmalai. The next step is to knead the chenna until it is smooth. This step is crucial to ensure that the rasmalai don’t break when cooked. The prepared balls are cooked in sugar syrup until they are double in size. I then made a mango flavored rabdi/ras and dropped these cooked balls in to make angoori rasmalai. With the mango flavors bursting in, I noticed that the rabdi became quite thick after the resting period perfectly coating each small ball of rasmalai.
How to make Mango Angoori Rasmalai | Mango Rasmalai
📖 Recipe
Mango Angoori Rasmalai | Mango Rasmalai
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
To make Angoori Malai –
- 1 Litre Full Cream Milk
- 2 tablespoon Lemon Juice/Natural Vinegar
- 1 cup Sugar
- 2 cups Water
To make Mango Rabdi/Ras –
- ½ Litre Full Cream Milk
- ¼ cup Sugar
- ½ cup Mango Puree/Pulp
- ¼ teaspoon Cardamom Powder
- Generous Pinch of Saffron Strands
- Slivered Almonds as needed
- Slivered Pistachios as needed
Instructions
To make Angoori Malai –
- Bring the milk to boil and then add lemon juice/vinegar. Stir the milk and in few minutes, it curdles completely.
- Drain the curdled milk in a muslin cloth and hang it somewhere to ensure that all the water is drained out.
- It should take an hour or two and the resulting chenna should be soft to touch.
- Knead it on a large plate until it is smooth and even.
- Now make small marble sized balls out of it. Roll each ball gently between your palms to ensure that there are no cracks.
- Repeat this with rest of the chenna.
To make Mango Rabdi/Ras –
- Bring half litre of milk to boil and add cardamom powder.
- Cook for 4-5 mins on lower flame and then add saffron strands.
- As the milk begins to get thicker, add sugar. Mix it well and cook for a 2-3 mins.
- Cool down the milk completely and then add mango puree.
To cook the Angoori Malai -
- Add water to the sugar in a large pot.
- As the sugar syrup begins to boil, add 10-15 balls at a time and keep it covered.
- Cook at a medium flame for 7-10 mins ensuring that the sugar doesn’t crystallize. The balls must have doubled up in size.
- Carefully remove the cooked Malai and drop them into the Mango Rabdi.
- Sprinkle slivered almonds and pistachios all over. Rest the Angoori Rasmalai for 2-3 hours before serving.
- Set it in the fridge until it is ready to serve. Tastes best when served cold.
Detailed step-wise picture recipe of making Mango Angoori Rasmalai | Mango Rasmalai
To make Angoori Malai
1. Bring the milk to boil and then add lemon juice/vinegar. Stir the milk and in few minutes, it curdles completely.
2. Drain the curdled milk in a muslin cloth and hang it somewhere to ensure that all the water is drained out.
3. It should take an hour or two and the resulting chenna should be soft to touch.
4. Knead it on a large plate until it is smooth and even.
5. Now make small marble sized balls out of it. Roll each ball gently between your palms to ensure that there are no cracks.
6. Repeat this with rest of the chenna.
To make Mango Rabdi/Ras
1. Bring half litre of milk to boil and add cardamom powder.
2. Cook for 4-5 mins on lower flame and then add saffron strands.
3. As the milk begins to get thicker, add sugar. Mix it well and cook for a 2-3 mins.
4. Cool down the milk completely and then add mango puree.
To cook the Angoori Malai
1. Add water to the sugar in a large pot.
2. As the sugar syrup begins to boil, add 10-15 balls at a time (dont overcrowd) and keep it covered.
3. Cook at a medium flame for 7-10 mins ensuring that the sugar doesn’t crystallize. The balls must have doubled up in size.
4. Carefully remove the cooked Malai and drop them into the Mango Rabdi.
5. Sprinkle slivered almonds and pistachios all over. Rest the Angoori Rasmalai for 2-3 hours before serving.
6. Set it in the fridge until it is ready to serve. Tastes best when served cold.
Recipe Notes
- You can make regular sized rasmalai using the same recipe.
- Don’t add mango puree to make Plain Angoori Rasmalai.
- Adjust sugar quantity as per sweetness preferred.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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