Mango RasmalaiImage Credit source: (Image:ammakithaali/insta-aruna_vijay_masterchef)
Many desserts are made from mango, but you have hardly eaten its rasmalai. In this article we will see the recipe of Mango Rasmalai by Chef Aruna Vijay. To make this Rasmalai, all the other ingredients will remain the same which are traditionally added to Rasmalai, you just have to add ripe mango puree in its gravy. In this article, there is a step by step recipe of Rasmalai as well as a video, by watching which you can make this delicious dessert (Mango Rasmalai).
Mango Rasmalai will be liked by everyone in your house, from adults to children. This is a must try in this mango season. You can also serve Mango Rasmalai to guests on any special occasion. It tastes amazing when eaten cold. Let’s see the recipe.
Ingredients of Rasmalai
Homemade Paneer 200 grams, Sugar 2 tbsp, Cardamom 2
Ingredients of Milk Mixture
Milk 3-4 cups, few threads of saffron (soaked in hot milk), sugar ¼ cup, mango puree ½ cup
for garnish
You can take pieces of ripe mango, chopped nuts (pistachios, almonds, raisins, chironji).
How to make Mango Rasmalai?
- The first step is to crush the paneer and then knead it well with hands for 8-10 minutes. Until it becomes soft and smooth.
- The paneer should become so smooth that no cracks are visible in it while making balls.
- After kneading the paneer, divide it into small equal parts. Then make balls and flatten them lightly.
- Now you have to add sugar and crushed cardamom to water in a big vessel and boil it.
- When the water boils, carefully put the prepared paneer balls in it.
- Cover the pan and cook the paneer balls for 10-12 minutes on medium flame.
- These balls do not swell and become soft after cooking. At this stage, turn off the gas and let it cool completely.
- Boil milk in a big pan and let it cook on low flame for a few minutes until it thickens a little. Cook for 5-7 minutes.
- Mix the soaked saffron milk in boiling milk and also add sugar and dry fruits.
- After the milk cools completely, add mango puree, mix well and cook until smooth.
- Take out the Rasgullas from the water, press them lightly and put them in the mango milk and leave them for some time so that they absorb all the flavour.
- Cool the rasmalai for a few hours, then top with mango pieces and chopped nuts and serve chilled.
Keep these things in mind
It is very important to knead the paneer well. This makes the rasmalai soft and tastes good. Keep in mind that to prevent the milk from curdling and to keep the taste intact, add the mango puree only after the milk cools down. The texture of the milk should be creamy, but it should still be slightly runny. Some people make rasmalai balls by pureeing mango with paneer and blending them, but these may seem a little chewy to eat.
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