Tuesday 5 March 2013

Angoori/Mini Rasmalai-a sweet day post shared too late!!

This post is definitely very late, but the thought of not posting it ever made me get up and write before its never!!   
To all who know I have been on a looong vacation , this month 24(which happens to be my daughter's birth date) marked her turning 21 months! And the biggest celebration was having to spend this beautiful day with family in Allahabad. 
Since I have been traveling, this post took some time to find a place here! This recipe was chosen and made some time back and was in my drafts for some time. I came across it when Sayantani  of A homemaker's diary did a guest post for Suma of Cakes and more, two of my favorite food bloggers. This super yummy recipe turned out an awesome one to celebrate my Sweet day

Ingredients:For 2 servings

For mini/angoori rasgullas
  •  1/2 litre milk (Ideally full fat or cow's milk. I used what was available for me-Amul Taaza)
  •  a pinch of citric acid/1/2 tbsp lemon juice
For sugar syrup
  •  1 1/2 cups water
  •  1/2 cup sugar
  •  2 green cardamoms
For Rasmalai
  •  1 cup milk
  •  3 tbsp condensed milk
  •  almond and pista (chopped)for garnishing


For mini/angoori rasgullas
Heat milk in a pan and let it come to a boil. Add citric acid/lemon juice and stir well. Soon you will see the milk curdling and whey separating. Wait till the whey separates well. Remove from heat and using a muslin cloth drain the chenna(curdled milk) from whey. (Do not throw whey, reserve it for using to make soft chapati dough or make yummy dal/gravy.)
Hang the muslin cloth to drain excess for some time. Remove and put on a plate. Now press the muslin cloth containing chenna with a heavy object which helps to drain any remaining liquid for about half an hour.
Take out the chenna and knead till smooth and dough consistency. This requires patience and strong arm muscles and can take around 10 minutes. This is also the most crucial and most important step in making soft rasgullas.
Once the chenna has a dough consistency, make very small(about pea sized) balls by rolling the dough in your fingers/palm. Again this is the most tiring step of all and takes patience to make the small chenna balls.

For sugar syrup:

Boil water and sugar in a pressure cooker. Add crushed cardamoms. Once the syrup comes to a rolling boil, add the chenna balls, very very carefully, preferably 1-2 at a time. Do not overcrowd the rasgullas. You can cook in 2 batches if you see they are too many in number. Put the lid on and cook on medium heat for 2 whistles. Allow heat to dissipate naturally. Take out the rasgullas, very carefully and keep aside. Repeat the same if required.

For rasmalai:
Take milk in a pan and boil it. Add condensed milk and stir well. Let it simmer and thicken for 10-15 mins on low flame. Keep stirring. Check for sweetness and adjust to your liking. 
Remove from heat and add the slightly squeezed mini rasgullas. Garnish with chopped almonds and pista. Refrigerate till required and serve cold.

Happy Angoori/mini rasmalai eating


  1. Totally drooling here !!! This looks amazing :)

  2. Wow! mouth watering rasmalai...drooling here.

  3. Hi Amrita, glad to know that you enjoyed your vacation. Your this comfort food look interesting and awesome.

    Have a lovely week ahead,regards.

  4. Creamy and inviting dessert dear.

  5. I really love this particular dessert made by an Indian friend of mine and I had no idea what they are so I called them milk balls!

  6. Mmmmm..It sure looks divine...drooling here.

  7. cuties they r so white and tempting. Feel like taking one and gobbling.

  8. This is my absolute favorite. Lovely bite sized dessert

  9. Cant take my eyes from ur clicks, those cuties are truly addictive.

  10. melt in the mouth angoori. never too late for sweet dish.

  11. Hehe definitely better late than never! Your varied recipes definitely intrigue me everytime.

  12. Look Delicious... Very appropriate recipe for Indian Festivals
    Thanks for linking with my event
    Check the rules of giveaway at event announcement page

  13. Am a big fan to this cute rasagullas i tried one time in home but didnt come out well...Am bookmarking this sure i ll try this soon...First time here...Happy to follow u :)

  14. How delicious. And definitely comforting sweet treat. :) Sounds like you're having a lots of fun on your vacation. Glad to have you back.

  15. Delicious rasamalai, my favorite, I need to make them.

  16. Such cute rasmalai.. One of my fav sweets. Thnx forl inking them up

  17. tell you the truth, i love all your baking dishes. but i am not a good baker, heck i am not even a baker, just do som stuff and leave rest for you expert bakers. but i love this angoori rasmalai so much, by the time i saw this , i made 3 times alreayd and feed friends and family and they all wow by it. and again i am making this for this weekend gathering. its easy and so delicious too.



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