Mango Rasmalai | मैंगो रसमलाई | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This decadent dessert is perfect for all mango lovers out there.

MANGO RASMALAI

Ingredients

1 liter cow’s milk
2 tbsps vinegar
2 cups sugar
1 tsp refined flour
2 cups reduced milk
1 cup mango puree
½ tsp green cardamom powder + to sprinkle
A large pinch of saffron + to sprinkle
Ice cubes as required
Blanched, peeled and slivered pistachio to sprinkle
1 mango, cut into small pieces

Method

1. Heat milk in a non-stick deep pan, let it come to a boil. Stirring occasionally and switch the heat off.
2. In another bowl, add vinegar and 1 cup of water, mix well and set aside.
3. Add ½ cup water to the milk mixture and stir well. Add the vinegar mixture little by little in the milk and stir well till the milk curdles.
4. Strain the curdled mixture using a muslin cloth and reserve the whey. Squeeze out the excess water. Dip it in ice water, squeeze the excess water and take the chenna out of the muslin cloth.
5. Knead till smooth and shape it into in a cylindrical shape and equally divide into small pieces.
6. Shape each piece into a ball and slightly flatten it. Transfer into the whey and set aside.
7. Heat sugar and 4 cups of water in a deep pan, stirring to let the sugar dissolve completely.
8. Take refined flour in a bowl and add 3 tbsps water, mix well and add to the sugar mixture.. Cover and let the mixture come to a boil.
9. Drop in the chenna patties into the sugar syrup, cover and cook for 2 minutes, drizzle a little of the whey, cover and cook for 2 minutes. Repeat this process for 10-12 minutes or till the chenna patties spring back when pressed. Let the patties come to room temperature.
10. In a blender jar, add reduced milk, prepared sugar syrup, mango puree, green cardamom powder, a large pinch of saffron, and a few ice cubes. Blend to a smooth mixture.
11. Squeeze out the excess sugar syrup from the chenna patties and arrange them on to a platter, pour the prepared mango mixture.
12. Sprinkle green cardamom powder, pistachio slivers, and saffron strands. Refrigerate 2-3 hours.
13. To serve, place two rasmalai in each serving bowl, add a few mango pieces and sprinkle pistachio slivers. Serve.

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Cuisine - Indian

Course - Desserts

Dish - Desserts