mango rasmalai recipe

Mango rasmalai recipe, Rasmalai recipe

Mango rasmalai is a soft, spongy and delicious Indian dessert prepared with mango flavor to suit the summer season. Yes the regular rasmalai is given a mango twist which gives this sweet/ dessert a different taste, look and appealing color as well. I am sure this mango rasmalai will be loved by all the mango lovers. This golden beauty (mango) can be relished just like that, relished with curd rice, used for baking cakes and in any Indian dessert and we must make full utilization of it, so if you have missed my earlier mango recipes they are:

I have always fascinated this mango rasmalai from the NANAK BRAND which I have not tried tasting, but heard from friends saying it tastes average compared to the regular rasmalaj that the brand sells, so thought to make it at home and it was a super hit. I am sure some might have tried it already and for some it might be new but trust me this dessert is sure to stand out among other summer desserts in any party. So let’s get to the making of mango rasmalai!

You may be interested in other recipes below:

Mango rasmalai recipe, Rasmalai recipe
Serves 3
Print
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Ingredients
  1. 1. Milk – ½ liter (full fat)
  2. 2. Vinegar – 1 tbsp
  3. 3. Ice cubes – 1 cup
  4. 4. Pistachio - 1 tbsp (chopped, for garnish)
  5. 5. Saffron strands - few (for garnish)
For rabri
  1. 1. Milk – 2 cups
  2. 2. Mango puree – ½ cup
  3. 3. Sugar – ¼ cup (depending on sweetness)
  4. 4. Cardamom powder – ¼ tsp
For sugar syrup
  1. 1. Sugar – 1 cup
  2. 2. Water – 4 cups
  3. 3. Cardamom – 2
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a pan/ pot add ¼ cup water then add milk. Mix well and allow it to boil well. When the milk starts to boil put the flame to low and add lemon juice/ Vinegar little by little to the boiling milk and mix well. After few seconds you will notice the milk curdling, at that point put off the flame and add ice cubes to the curdled milk to prevent it from over boiling or to stop the process. This curdled milk is called chenna. Do not keep heating the curdled milk as it will yield rubbery output.
  2. Remove the pan from the stove and keep it aside for 5 minutes.. Now after 5 minutes take colander/ strainer, on it place a muslin cloth/ thin cotton cloth. Place the strainer in clean sink/ over a big bowl as we will drain the chenna/ curdled milk in it. Now gently pour the chenna in the muslin cloth and the water will start draining gradually. Now wash the chenna well in running water to get rid of lemon/ vinegar flavors.
  3. Now after all the water is completely drained tie the cloth really tight, squeeze as much as water possible and hang the cloth for around 30 to 40 minutes till all the water is drained. Do not allow it to hang for more than 30 to 40 minutes as the chenna might loose its texture.
  4. Now after 30 to 40 minutes remove the chenna/ paneer from the muslin cloth and transfer it to a plate. Now using your hand knead the chenna/ paneer really well for about 5 minutes. This kneading is really important as it helps in getting soft rasmalai and eliminates breaking of the rasmalai when boiling in sugar syrup. So take your time and knead it well.
  5. After 5 minutes of proper kneading you will be able to make a soft dough with that chenna. Now divide pinch a small portion of chenna dough and roll it ball then press it gently with your palm. Repeat the process till all chenna dough is complete. Make the ball very small as it will double in size when put in sugar syrup. When the balls are ready keep it aside covered with muslin cloth to prevent drying.
  6. In a pan/ pot add water, sugar and cardamom. Mix well and allow to boil well. When the sugar syrup boils really, drop the rasmalai one by one. Put the flame to medium and cook it covered for 15 minutes. After 15 minutes open the lid and you will notice soft and spongy rasmalai/ rasgulla doubled in size. (They will be really fragile when hot and they will look perfect after they are completely cooked) Put off the flame and allow it to cool down completely. When the rasgulla/ rasmalai is cooled completely remove them from the sugar water one by one, squeeze out little water. Keep it aside.
  7. Heat milk in a pot. Allow it to boil well. Let the milk boil well, a coiple if extra boils increases the taste of rabri.
  8. When the milk has boiled well add sugar and cardamom powder. Mix well. Let it boil for a minute then put off the flame. Allow the mixture to cool down completely.
  9. When the milk mixture has cooled completely add mango puree. Mix well until combined.
  10. Now add the rasgulla/ rasmalai to it. Refrigerate it for an hour and serve it with chopped pistachios and saffron strand as garnish.
Beginner note
  1. Allow the milk to boil well and only then add lemon juice or curd little by little. Adding too much lemon juice/ curd can make the chenna/ paneer hard.
  2. Also put off the flame as soon as you notice milk curdling and start adding ice as we need to stop the mixture from further boiling which will lead to hard and rubbery chenna.
  3. Make sure you see milky water before removing chenna because it is the sign/indication that the milk has curdled completely.
  4. So if you have already tried above method of making rasgulla and if you have experienced cracking of the balls after cooking it could be because of improper kneading. This could be eliminated by adding 1 tsp maida to chenna/ curdled milk while kneading the dough, which can be shaped and dropped in sugar syrup for cooking. This method gives perfectly shaped rasgullas/rasmalai but the disadvantage is they will be little hard and will be off white in color. But being very beginner its ok to adapt this method according to me.
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How to make Mango rasmalai with step by step images


  1. In a pan/ pot add ¼ cup water then add milk. Mix well and allow it to boil well. When the milk starts to boil put the flame to low and add lemon juice/ Vinegar little by little to the boiling milk and mix well.
  2. After few seconds you will notice the milk curdling, at that point put off the flame and add ice cubes to the curdled milk to prevent it from over boiling or to stop the process. This curdled milk is called chenna. Do not keep heating the curdled milk as it will yield rubbery output.
  3. Remove the pan from the stove and keep it aside for 5 minutes.. Now after 5 minutes take colander/ strainer, on it place a muslin cloth/ thin cotton cloth. Place the strainer in clean sink/ over a big bowl as we will drain the chenna/ curdled milk in it. Now gently pour the chenna in the muslin cloth and the water will start draining gradually. Now wash the chenna well in running water to get rid of lemon/ vinegar flavors. Now after all the water is completely drained tie the cloth really tight, squeeze as much as water possible and hang the cloth for around 30 to 40 minutes till all the water is drained. Do not allow it to hang for more than 30 to 40 minutes as the chenna might loose its texture.
  4. Now after 30 to 40 minutes remove the chenna/ paneer from the muslin cloth and transfer it to a plate and crumble it.
  5. Now using your hand knead the chenna/ paneer really well for about 5 minutes. This kneading is really important as it helps in getting soft rasmalai and eliminates breaking of the rasmalai when boiling in sugar syrup. So take your time and knead it well. After 5 minutes of proper kneading you will be able to make a soft dough with that chenna.
  6. After 5 minutes of proper kneading you will be able to make a soft dough with that chenna. Now divide pinch a small portion of chenna dough and roll it ball then press it gently with your palm. Repeat the process till all chenna dough is complete. Make the ball very small as it will double in size when put in sugar syrup. When the balls are ready keep it aside covered with muslin cloth to prevent drying.
  7. In a pan/ pot add water, sugar and cardamom. Mix well and allow to boil well.
  8. When the sugar syrup boils really, drop the rasmalai one by one. Put the flame to medium and cook it covered for 15 minutes.
  9. After 15 minutes open the lid and you will notice soft and spongy rasmalai/ rasgulla doubled in size. (They will be really fragile when hot and they will look perfect after they are completely cooked) Put off the flame and allow it to cool down completely. When the rasgulla/ rasmalai is cooled completely remove them from the sugar water one by one, squeeze out little water. Keep it aside.
  10. Heat milk in a pot. Allow it to boil well. Let the milk boil well, a couple of extra boils increases the taste of rabri.
  11. When the milk has boiled well add sugar and cardamom powder. Mix well. Let it boil for a minute then put off the flame. Allow the mixture to cool down completely.

  12. When the milk mixture has cooled completely add mango puree. Mix well until combined. Now add the rasgulla/ rasmalai to it. Refrigerate it for an hour and serve it with chopped pistachios and saffron strand as garnish.
    mango rasmalai

 

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