Butterscotch Custard flavoured Angoori Rasmalai
Butterscotch Custard flavoured Angoori Rasmalai

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butterscotch custard flavoured angoori rasmalai. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Butterscotch Custard flavoured Angoori Rasmalai is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Butterscotch Custard flavoured Angoori Rasmalai is something that I have loved my whole life.

Chena kheer , Angoor Malai or Angoor Rabdi is a traditional recipe which is prepared by adding small Bengali rasgullas in thick saffron milk. Hello everyone, welcome to our you-tube channel Cakes By Mr. Singh. today we are going to show how to make Aangoori rasmalai, its very soft & delicious. it.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook butterscotch custard flavoured angoori rasmalai using 17 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Butterscotch Custard flavoured Angoori Rasmalai:
  1. Get 1/2 litre full cream cow's milk
  2. Prepare 1/2 cup curd
  3. Prepare 2 tbsp lemon juice
  4. Get 6 cups water for washing the chhena
  5. Prepare For sugar syrup:
  6. Make ready 1 cup sugar
  7. Take 3 cups water
  8. Take 1 teaspoon rose water
  9. Take 1/2 cup condensed milk
  10. Prepare Ingredients for the custard flavoured reduced milk
  11. Make ready 3 cups boiled full cream milk
  12. Make ready 2 tbsp butterscotch flavoured custard powder
  13. Get 6-8 cashewnuts chopped
  14. Prepare 10-12 small pistachios chopped
  15. Prepare 7-8 almonds chopped
  16. Make ready For the garnish
  17. Prepare 2 teaspoon finely chopped mixed dry nuts

Rasmalai recipe is one of those intricate Indian sweets that most of us are intimated to try it at home. But to be honest with you all with just basic steps or tips this can be tamed or mastered easily. Soft and succulent cottage cheese balls dunked in flavoured rabdi and topped with rich saffron milk Angoori rasmalai is a heavenly and delicious dessert perfect for any festivity. Angoori Rasmalai (Spiced Cottage Cheese Milk Pudding) is a traditional Bengali sweet recipe perfect for the festive season.

Steps to make Butterscotch Custard flavoured Angoori Rasmalai:
  1. For the Angoori chhena balls- - First of all boil 1/2 litre milk in a thick bottomed pan, add lemon juice or curd and stir well.
  2. Add more curd and stir till milk curdles completely.
  3. Switch off the flame and immediately drain the curdled milk into a big cotton hand kerchief, pour water and wash the paneer thoroughly to remove the sourness.
  4. Now bring the corners of the cloth together and squeeze off excess water and hang for 30 minutes till all the water drains off completely.
  5. After 30 minutes, take the freshly prepared chhena in a big plate and start kneading it with your palms.
  6. Knead well till it turns out smooth without any lumps, make smooth small pea-sized balls of paneer and keep aside
  7. For the sugar syrup - In a deep vessel take 1 cup of sugar. - add 3 cups of water and stir well
  8. Boil the syrup for 10 minutes on medium flame until the sugar dissolves.
  9. Add rose water and drop the prepared paneer balls into boiling sugar syrup carefully.
  10. Cover and boil for 15 minutes, so the paneer balls will become double in size.
  11. Now simmer the flame and let it cook covered for another 45 minutes.
  12. For the custard flavoured reduced milk- - First of all dissolve 2 tablespoons custard powder in 4 Tablespoon of milk and keep aside.
  13. Take a deep vessel and add 3 cups of boiled milk and cook on low flame for about 5 minutes, keep stirring from time to time.
  14. Add the butterscotch flavoured custard slurry to the simmering milk and stir continuously to avoid lumps.
  15. Add the condensed milk and mix well and bring to a boil.
  16. Switch off the flame and add the chopped dry nuts and let it cool down to the room temperature.
  17. The ras mixture is ready now.
  18. Now take out small angoors(chhena balls) from the sugar syrup and squeeze out excess sugar syrup gently with the help of 2 flat ladles or by pressing gently between your first finger and thumb.
  19. Add these balls to the above prepared custard flavoured reduced milk.
  20. Once the Rasmalai is completely cool, refrigerate it and serve the Angoori Rasmalai with a generous sprinkle of chopped almonds cashews and pistachios and saffron strands.
  21. Enjoy

Serve Angoori Rasmalai along with Bengali Sita Bhog as desserts during the festive season pr when you have guests coming over. Find rasmalai stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Angoori Rasmalai Recipe - Easy Indian Sweet - Whiskaffair. Angoori rasmalai or angoor rabdi is a Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

So that is going to wrap this up with this special food butterscotch custard flavoured angoori rasmalai recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!