Mango Angoori Rasmalai ! Softest Recipe will never Fail ! टिप्स जिस से हमेशा बनेगी पर्फ़ेक्ट रसमलाई

The Perfect Mango Rasmalai !!! Save this video to make it perfect each time.
Follow each step accurately and the results will be perfect and Spongy. Leave a comment if you have doubts.
Ingredients-
For the angoori balls-
750 ml cow’s milk (makes about 23-24 balls)
1 tbsp Vinegar diluted with 4 tbsp water
For the rabri-
500 ml milk, reduced a little
A few Saffron strands, optional
¼ tsp cardamom powder, optional
2-3 tbsp sugar
½ mango, chopped
For the sugar syrup-
1 cup sugar
4 ½ cups water
Others-
Chopped mangoes, Pistachio slivers, rose petals and silver varq, for garnish.
Method-
✓ Firstly, boil the milk and then cool it for about 4-5 minutes. Meanwhile, mix vinegar with 4 tbsp water and keep aside.
✓ Once the milk is slightly cooled, slowly add in the vinegar little by little and keep on stirring it gently in one direction.
✓ Once the milk is curdled, strain it into a muslin cloth and immediately add cold water to this.
✓ Squeeze out the water completely and leave it aside for 20 minutes.
✓ Meanwhile, for rabri, heat the milk in a pot. Keep stirring it gently and reduce it a little. Make sure that you're cooking this on low flame. You can add a few saffron strands and cardamom to it while boiling.
✓ Remove and set aside to cool. Once cooled blend it until smooth with the chopped mangoes and sugar. Set aside.
✓ After 20 minutes, take the chenna and gently squeeze it and make sure no water should come out.
✓ Now, gently crumble it and start kneading it until super smooth. Roll into small balls. ✓ While rolling it just ensure that there are no cracks forming. Once all the balls are made, ensure to keep them covered at all times else the surface will become dry.
✓ Alongside, boil sugar and water in a big vessel. Put the angoori rasmalai balls into the water when it is bubbling. And leave it covered for about 10 minutes. Ensure to keep the flame high at all times.
✓ Once done, remove from flame and leave them aside for an hour in the same pan to cool naturally.
✓ After an hour, ensure to squeeze all the syrup from the chenna balls and put in the rabri mixture. Let them soak for 3-4 hours. ✓ You can refrigerate it for that time.
✓ Remove, garnish with chopped mangoes, pistachios, rose petals and serve.
✓ Enjoy!
⭐ Vishesh Tippani-
- The temperature of curdling is very important & the milk should be just below boiling temperature 75 to 80 degrees C.
- After Curdling, never stir vigorously, it will disturb the chenna.
- The consistency of chenna is the key, it is too dry then the final result won’t be as spongy and if it is too wet, then it will disintegrate while cooking.
- While cooking the balls, the temperature has to be high. Set flame to high at all time. It has to be constantly bubbling.
- After 10 mins of cooking, transfer the Chenna balls immediately to a bowl of water. If it sinks, its done. If it floats, cook for another minute and its done.
- Squeeze the chenna balls extremely well to ensure it soaks the Rabri well to make it juicy.
- Tastes best when Serve Chillled.
Other amazing recipes-
Eggless Mango cheesecake: • Veg Thai Red Curry Wit...
Mango custard pudding: • Mango Creamy Custard P...
Mango creme caramel pudding: • Mango Crème Caramel Pu...
Eggless Mango Jam Swiss roll: • How To Make Eggless Ma...
Natural mango ice-cream: • Natural Mango Ice Crea...