Mango Angoori Rasmalai ! Softest Recipe will never Fail ! टिप्स जिस से हमेशा बनेगी पर्फ़ेक्ट रसमलाई
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- Опубликовано: 25 авг 2024
- 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.
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I have tried your angoor rasmalai. Perfectly made. You are the best teacher with proper guidance. Sending you lots of love and light ❤
Thanks for this compliment Tanvi !!! Super happy that you tried it
I've made this dish twice following your recipe, and it has turned out amazing each time! The gullas are so soft, and the sweetness just right! An absolute 10/10 of a dish! 🤍
I am sooo Happpy to read this !!! Thanks a lot for trying it out..
Wah hi wah
Thank you mam... after so many years of trying today it was made perfectly following your recipe....🙌🏻 I don't really comment anywhere ever but really wanted to appreciate and thank you ❤
Unique rasmalai i love this
This Looks so so tempting…me pakka banaugi thankyou so much for tips and tricks..love you Neha 😍😍😚😚
Hope you enjoy it !
Superb👌🏻🥭🥭
Superb share 👌👍❤️❤️ 11:10
Delicious
What a clarity... Nicely explained and beautifully filmed..... Subscribed. Good luck.
Thank youuu 💛 Hope you enjoy trying some recipes from here
Surely gonna try this !!!!😍😍😍
Hi Neha, i was very scared to make sweets and specially rasgullas bcoz it even turned out great.
But few days back i saw mango angoori rasmalai. The process in the video felt so easy
So Happpy to read this !!!!! You got to try out all the other recipes too !
Great recipe Neha.
Glad you like the recipe
Hi ma’am your recipe is really tempting so after watching it I had to make it anyhow I dint had mango so I made kesar pista flavor trust me I felt like I brought from out side and it turned out super delicious 🤤 thank you 😊 keep inspiring us your doing a great job ❤️
Thanks a lot for trying it out !!!!
Very flavorful
You got to try it out
One big like 👍 simply superb..thank you
Thanks for liking
As always lovely explanation by Neha mam 😍
Thank youuu ❤️
It looks delicious. Gng to try soon !!
Let me know how it turns out
Neha, this is fab! I have been hooked to your RUclips for a while.
Bohot hi uumda
Thank you Sir !!! Aapka motivation bohot keemti hai
Yummy😋😋
Amazing...u r too good
Thank you..
Hi Neha mam, lemon juice bhi vinegar ki quantity k jitna hi rakhna hai?
Looks soft delicious Rasmalai ❣️Will try out. I am afraid. When we boil milk with mango it might spoil. Please advise
Can we use gold milk instead of cow’s ?
😊
😍😍
Hi neha, can I now the vinegar you used is fruit or non fruit vinegar??
Hello maam. I tried this recipe today. But when i opened the lid after 10 mins all the rosgulla were completely flat. What could have gone wrong ?
can we use amul's cow milk or tond milk.
Chashni means water only
I tried but my rasgulla balls flattens please guide me
Can we make sitaphal rasmalai by replacing mango
Yesss ! Will be perfect
@@nehadeepakshah thank you 😊
Mam .. if the milk is thick , then what we have to do !?
Add some more milk
What if Chenna becomes dry and there is no squeaky sound? Can we add water?
Just add a little milk to it
I have tried your angoor rasmalai. Perfectly made. You are the best teacher with proper guidance. Sending you lots of love and light ❤
@@tanvighi thanks for trying Tanvi !!!
Chef some times when u switch off the gas n let it cool down for 2-3 mins then u add vinegar solution milk does not curdle what should we do
Then you got to add vinegar / lemon when it is hot
MAam your one cup is 240 ml right ? Also if we half the recipe, do we have to half the quantity of vinegar ?
Yes ! And half recipe even vinegar will become half..
You’ve used here homogenised milk or non homogenised milk?
It is homogenized milk that I have used. Either is ok..
How to liquefy the milk if it’s thick?
By adding regular milk or water
Try karungi and bad me msg karungi
Look forward to it
Mere gulle Tut ky gye😢