angoor rasmalai

Angoor rasmalai

There are three steps involved for making angoor rasmalai first the rabdi preparation and then rasgulla preparation and assembling both rabdi and rasgulla together to make angoor rasmalai.

Ingredients:                                                                                                                                                                                                      

Rabdi	Rasgulla`
Full Fat milk ½ litre	Full fat milk ½ litre
Amul mithaimate(50 ml)1 Tin	Sugar ½ cup
Kesar strands 2-3	Water 2 cup
Pistachois 5-6	Lemon1
Elaichi powder  ½ Tsp

                                                                                                                      

Procedure:

We can simultaneously start both rabdi and rasgulla preparation by heating milk in different vessels at a time. Although for preparing rabdi it would not take much time as like ragulla but you need to be very careful about milk ,take utmost care by stirring milk continuously so that it doesn't get burnt otherwise entire preparation would be wasted.

Rabdi

1. In a non stick pan take ½ litre milk,mithaimate,kesar strands,elaichi powder and boil it on low flame. Keep on stirring continuously and don't let milk burn at bottom.
2. Keep on boiling until milk is reduced to half and it has changed colour to bit mild yellow.
3. Also do not forget to gather all the milk solids deposited at sides of pan and put them back at the centre of pan.
4.  Don't make it too thick as we are making it for rasmalai. It should be semi thick. (stop according to texture you need.)
5. Let it cool and then grind the rabdi in mixer so as to achieve uniform consistency.

Rasgulla preparation:

1. Take a big utensil and pour ½ lit milk for boiling. Once milk starts boiling turn off gas and let milk cool down.(keep 80% hot or pour 2 Tbsp water)squeeze lemon juice into it and mix well.
2. As soon as lemon juice is added milk starts coagulating. Now strain the coagulated milk in any muslin cloth. Spread cloth over sieve and place a utensil beneath the sieve  and pour coagulated milk on top of cloth. All water will drain out in utensil kept  beneath the sieve and chena will be left on top.
3. Pour 1-2 cups cold water on chena so that it becomes soft and savory flavour of lemon juice gets washed away.
4. Cover chena from all sides and squeeze most of the ater. Keep the chena wrapped in muslin cloth below some heavy weight so that all water drains off..
5. Soft chena is ready.
6. Meanwhile take pressure cooker and add ½ cup sugar and 2 cups water and let it boil.
7. Take out this soft  chena onto a clean  plate and with the help of your hands mash and knead to make soft and tender dough. Do it for 10-12 min.
8. Make small balls out of this  approximately 30-40 balls are formed. We have kept chena ball size small as we are going to make angoor rasmalai out of it.
9. At the same time  the sugar solution we have kept in presure cooker  would start boiling as soon as it starts boiling put all the above chena balls one by one and cover lid of cooker and let it simmer on high flame. After one whistle reduce flame to medium and cook for 7- 8 min.
10. After that take cold water in any big utensil and place pressure cooker in it this helps to cool the cooker immediately.
11. Now open  the lid of cooker carefully and your rasgulla are ready.
12. Now let it cool down.

Making angoor rasmalai

Take out rasgulla from the cooker and keep them on strainer so that to remove extra sugar syrup and then put them in rabdi. Do not squeeze the ragullas.

Garnish with pistachios and refrigerate it and serve chilled.

                                                                                                                  

Making mango rasmalai

You can make mango angoor rasmalai  also by adding fresh mango pulp to the rabdi after the rabdi is completely formed as there are chances of milk getting coagulated due to mango if heated together. Please note that mithaimate quantity would remain same; mango pulp would not make any difference to the sweetness of rabdi.

But consume this rasmalai within two days of preparation due to mangoes its shelf life is reduced but on taste point it would be super duper delicious.