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Angoori Rasmalai
Angoori Rasmalai

Before you jump to Angoori Rasmalai recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

Ingesting healthy foods tends to make all the difference in how we feel. If we eat more healthy snacks and a lesser amount of of the unhealthy ones we generally feel much better. A bit of pizza will not have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s difficult to find healthier foods for snacks between meals. Shopping for goodies can be a difficult task because you have so many options. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.

Foods made from whole grains are excellent for a easy snack. A piece of whole wheat toast, as an example is a great snack in the morning. Eating on the run can easily be much healthier with wholesome chips and crackers. Whole grains are always better than highly processed grains included in white bread.

You do not have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to angoori rasmalai recipe. To cook angoori rasmalai you need 10 ingredients and 13 steps. Here is how you do it.

The ingredients needed to prepare Angoori Rasmalai:
  1. Get 1 liter milk
  2. Get 300 grams chenna (from 1 liter milk)
  3. Provide 1/2 tablespoon wheat flour
  4. Provide 1/4 cup sweetened condensed milk
  5. Take 4-5 cardamom pods
  6. Take 2 tablespoons vinegar/lemon juice
  7. Provide 5-6 slivered pistachios
  8. Prepare 5-6 slivered cashewnuts
  9. You need 1 teaspoon rose water(optional)
  10. Use 1 cup sugar
Instructions to make Angoori Rasmalai:
  1. Take the chenna in a plate and mash it properly with your hand till the chenna becomes smooth and you see oil oozing in your hands. This will take around 10-15 minutes.
  2. Now make balls from the chenna and keep them aside. (Makes around 20 balls)
  3. In a big pot take about 1 cup of sugar and 3 cups of water and heat it. Let all of the sugar dissolve and water come to a boil.
  4. Throw the chenna balls in the boiling sugar syrup and cook the balls in the syrup for about 10 minutes.
  5. Now, turn off the flame and let them cool.
  6. In another pot take the milk. Add the cardamom pods to the milk. Bring the milk to boil and continue reducing the milk on low flame.
  7. Do not forget to stir the milk occasionally else the milk will get scorched at the bottom.
  8. As the milk reduces to 2/3 of it's volume, add the condensed milk.
  9. Take the cooked rasgullas and gently squeeze them to remove the sugar syrup.
  10. Now, add the rasgullas to the milk and cook the balls in milk for 5 minutes.
  11. Add the rosewater, half of slivered pistachios and cashew nuts and turn off the flame.
  12. Let the rasmalai cool in refrigerator for couple of hours.
  13. Garnish the rasmalai with the remaining pistachios and cashew nuts and serve.

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