Angoori Rasmalai Recipe
A vegetarian Bengali Recipes recipe with /2 liter milk, condensed milk, lemon juice. Ready in 1h 30m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
33 steps- 1
To begin making the Angoori Rasmalai, we will first have to make the chena or the cottage cheese for the rasmalai
- 2
Heat 1 liter of the milk in a heavy bottomed pan
/2 liter milk(1)condensed milk(1/3 cup) - 3
Allow the milk to come to a brisk boil
/2 liter milk(1)condensed milk(1/3 cup) - 4
Once the milk comes to a brisk boil, pour in the lime juice and give the milk a stir
/2 liter milk(1)condensed milk(1/3 cup)lemon juice(1 tablespoon) - 5
Turn off the heat
- 6
You will notice that the milk curdles immediately after the addition of the lemon juice and clear whey will separate
/2 liter milk(1)condensed milk(1/3 cup)lemon juice(1 tablespoon) - 7
Strain the chena in a muslin cloth strainer and allow the excess liquid to drain out
- 8
Let it rest in the strainer for about an hour
- 9
After a couple of hours you will notice the chena is separated from all its whey
- 10
Place the chena in a wide mixing bowl and begin to knead the chena with the heel of your palm
- 11
Knead well for about 5 to 10 minutes until you get a really smooth dough
- 12
Make small bite size balls of the chena dough
- 13
Roll the chena balls between your palm to make the outer surface smooth
- 14
This will be your angoori (grape sized) rasmalai balls
- 15
Boil the 3 cups of water and the sugar in a wide pressure cooker
sugar(1 cup) - 16
Add 2 powdered green cardamoms in it
cardamom (elaichi) pods/seeds(4) - 17
Once the syrup comes to a rolling boil place the chena balls in very carefully
- 18
Attach the lid and cook on medium until two whistles
- 19
Let the steam and pressure dissipate naturally
- 20
Open and carefully take the angoori rasmalai balls out one by one
- 21
Try not to crowd the cooker or the tiny balls will break
- 22
Cook these chena balls in 2-3 batches
- 23
Take out the balls from the syrup and gently squeeze out the syrup and keep aside
- 24
While the chena balls are simmering, start boiling the remaining half litre milk in another heavy bottomed pan
/2 liter milk(1)condensed milk(1/3 cup) - 25
Once it comes to boil add the condensed milk and let it simmer on medium heat for 15-20 minutes
/2 liter milk(1)condensed milk(1/3 cup) - 26
Stir occasionally to prevent it from burning at the bottom
- 27
Add the chena balls in it along with crushed cardamom powder and simmer gently for another couple of minutes
cardamom (elaichi) pods/seeds(4) - 28
Cool and serve the Angoori Rasmalai with a generous sprinkle of flaked almonds and chopped pistachios
mixed nuts - like flaked almonds and pistachios for garnish - 29
Serve Angoori Rasmalai along with Bengali Sita Bhog as desserts during the festive season pr when you have guests coming over
- 30
Note: To make the angoori rasmalais in a pan make the same syrup in a heavy bottomed wide pan
- 31
Once the sugar is dissolved bring it to a rolling boil
sugar(1 cup) - 32
Carefully drop the chena balls and keep it boiling for 8-10 minutes or till they float on the top
- 33
Follow the rest of the method to make the Rasmalai
Rate this recipe
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Angoori Rasmalai Recipe
A vegetarian Bengali Recipes recipe with /2 liter milk, condensed milk, lemon juice. Ready in 1h 30m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
33 steps- 1
To begin making the Angoori Rasmalai, we will first have to make the chena or the cottage cheese for the rasmalai
- 2
Heat 1 liter of the milk in a heavy bottomed pan
/2 liter milk(1)condensed milk(1/3 cup) - 3
Allow the milk to come to a brisk boil
/2 liter milk(1)condensed milk(1/3 cup) - 4
Once the milk comes to a brisk boil, pour in the lime juice and give the milk a stir
/2 liter milk(1)condensed milk(1/3 cup)lemon juice(1 tablespoon) - 5
Turn off the heat
- 6
You will notice that the milk curdles immediately after the addition of the lemon juice and clear whey will separate
/2 liter milk(1)condensed milk(1/3 cup)lemon juice(1 tablespoon) - 7
Strain the chena in a muslin cloth strainer and allow the excess liquid to drain out
- 8
Let it rest in the strainer for about an hour
- 9
After a couple of hours you will notice the chena is separated from all its whey
- 10
Place the chena in a wide mixing bowl and begin to knead the chena with the heel of your palm
- 11
Knead well for about 5 to 10 minutes until you get a really smooth dough
- 12
Make small bite size balls of the chena dough
- 13
Roll the chena balls between your palm to make the outer surface smooth
- 14
This will be your angoori (grape sized) rasmalai balls
- 15
Boil the 3 cups of water and the sugar in a wide pressure cooker
sugar(1 cup) - 16
Add 2 powdered green cardamoms in it
cardamom (elaichi) pods/seeds(4) - 17
Once the syrup comes to a rolling boil place the chena balls in very carefully
- 18
Attach the lid and cook on medium until two whistles
- 19
Let the steam and pressure dissipate naturally
- 20
Open and carefully take the angoori rasmalai balls out one by one
- 21
Try not to crowd the cooker or the tiny balls will break
- 22
Cook these chena balls in 2-3 batches
- 23
Take out the balls from the syrup and gently squeeze out the syrup and keep aside
- 24
While the chena balls are simmering, start boiling the remaining half litre milk in another heavy bottomed pan
/2 liter milk(1)condensed milk(1/3 cup) - 25
Once it comes to boil add the condensed milk and let it simmer on medium heat for 15-20 minutes
/2 liter milk(1)condensed milk(1/3 cup) - 26
Stir occasionally to prevent it from burning at the bottom
- 27
Add the chena balls in it along with crushed cardamom powder and simmer gently for another couple of minutes
cardamom (elaichi) pods/seeds(4) - 28
Cool and serve the Angoori Rasmalai with a generous sprinkle of flaked almonds and chopped pistachios
mixed nuts - like flaked almonds and pistachios for garnish - 29
Serve Angoori Rasmalai along with Bengali Sita Bhog as desserts during the festive season pr when you have guests coming over
- 30
Note: To make the angoori rasmalais in a pan make the same syrup in a heavy bottomed wide pan
- 31
Once the sugar is dissolved bring it to a rolling boil
sugar(1 cup) - 32
Carefully drop the chena balls and keep it boiling for 8-10 minutes or till they float on the top
- 33
Follow the rest of the method to make the Rasmalai
Rate this recipe
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