Mango Rasmalai

Satisfy your sweet tooth with our Mango Rasmalai recipe! This easy-to-follow guide will help you create a refreshing and delicious treat at home.

Prep Time 30

Cook Time 1 5

Course Dessert

Cuisine Indian

In a large pot, bring 1 litre of full-fat milk to a boil. Once it starts boiling, reduce the heat.
Add lemon juice or vinegar gradually, stirring continuously until the milk curdles and separates into curds and whey.
Pour the curdled milk into a muslin cloth or a fine strainer to separate the curds from the whey. Rinse the curds under cold water to remove the lemon/vinegar taste.
Gather the edges of the cloth and squeeze out excess water. Knead the curds (chhena) for about 10 minutes until it’s smooth and free of lumps.
Divide the chhena into small portions and roll them into smooth balls.
In a separate pot, combine 1 cup sugar and 1 liter water. Bring it to a boil. Gently drop the chhena balls into the boiling syrup and cook on medium heat for about 15 minutes until they puff up and become spongy. Remove them with a slotted spoon and let them cool.

In another pot, bring 1 litre of full-fat milk to a boil. Lower the heat and simmer until it reduces to about half its quantity.
Add 1/4 cup sugar, a pinch of saffron strands, and 1/4 teaspoon cardamom powder. Stir well and let it simmer for a few more minutes.
Once the milk is thickened, add 1/2 cup of mango pulp. Mix well and simmer for another 5 minutes. Remove from heat and let it cool.

Gently squeeze out the sugar syrup from the rasgullas and transfer them to the mango-flavoured milk.
Refrigerate the mango rasmalai for a few hours. Garnish with chopped pistachios and almonds before serving.

Keyword Mango Rasmalai