Nitya Hegde's Delicious Angoori Rasmalai Recipe: A Perfect Festive Dessert

Are you looking for a festive dessert that's both indulgent and elegant? Nitya Hegde, a popular food influencer known for her quick and delicious recipes, shares her delightful Angoori Rasmalai recipe. With a rich and creamy texture, this dessert is perfect for any celebration. It may take some time and patience, but the results are worth it!

Ingredients for a Decadent Treat

Before diving into the recipe, gather the following ingredients:

• 1 liter full-cream milk
• Juice of 1 lemon
• 1 liter water
• 1/4 cup sugar
• 2 cardamom pods
• 3/4 liter low-fat milk (or whole milk)
• Few saffron strands
• Chopped dry nuts

With these ingredients, you're ready to create this mouthwatering dessert!

Preparing the Chenna: The Heart of Angoori Rasmalai

To start, bring 1 liter of full-fat milk to a boil in a heavy-bottomed pan. Once the milk is boiling, add the juice of 1 lemon (mixed with a little water) and stir until the milk curdles. Strain the curdled milk (chenna) using a cheesecloth, and rinse it under fresh water to remove any acidity from the lemon.

Next, remove excess water by straining the chenna completely. The key to soft and fluffy rasmalai is in the mashing—knead the chenna with your hands for about 10-12 minutes until smooth and soft. Shape the mashed chenna into small round balls and set them aside.

Cooking the Chenna Balls

In a pan, bring 1 liter of water to a boil, then add 1/4 cup of sugar and 2 cardamom pods. Stir until the sugar dissolves completely. Now, gently add the chenna balls (gulas) to the boiling sugar-water mixture. Cover and cook for 10-12 minutes, allowing the chenna balls to puff up and absorb the flavor.

Preparing the Rich Ras Mixture

For the luscious malai (ras), bring 3/4 liter of milk to a boil in another pan. Add 1/4 cup sugar, a few strands of saffron, and 3 cardamom pods. Let the mixture simmer until it thickens slightly, then remove it from the heat and allow it to cool.

Assembling the Angoori Rasmalai

Once the chenna balls are cooked, gently squeeze out any excess water and place them into the cooled ras mixture. Let the dessert rest in the refrigerator for a few hours to absorb the flavors and chill.

Garnishing and Serving

Before serving, garnish the Angoori Rasmalai with chopped dry fruits and a few more saffron strands for an added touch of elegance. Serve the dessert chilled for the ultimate indulgent experience.

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Nitya Hegde's Angoori Rasmalai is a rich, creamy dessert that's perfect for the festive season. With a bit of time and patience, this delicious treat can be easily made at home, impressing your guests with its flavor and presentation. Celebrate your special occasions with this indulgent recipe and enjoy every bite!