How to make Mango Rasmalai - SK Khazana -

The popular Indian dessert Rasmalai gets enhanced taste with mango

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cow's milk, Mango pulp (मैंगो पल्प)

Cuisine : Indian

Course : Desserts

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Mango Rasmalai - SK Khazana

Mango Rasmalai - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Mango Rasmalai - SK Khazana Recipe

  • Cow's milk 1 litre

  • Mango pulp 1 cup

  • Vinegar 2 tablespoons

  • Sugar 2 cups

  • Refined flour (maida) 1 teaspoon

  • Reduced milk 2 cups

  • Green cardamom powder 1/2 teaspoon

  • Saffron (kesar) a pinch

  • Ice cubes as required

  • Pistachios blanched, peeled and slivered to sprinkle

  • Mango cut into small cubes 1

Method

Step 1

Heat milk in a deep non-stick pan, stir occasionally and let it come to a boil. Switch off the heat.

Step 2

Mix vinegar and 1 cup water in a bowl.

Step 3

Add ½ cup water to the milk mixture and stir well. Add the vinegar mixture to the milk, little by little, stirring continuously till the milk curdles.

Step 4

Strain the curdled mixture through a muslin cloth and reserve the whey in a pan. Tie the muslin to make a potli and squeeze out excess water. Dip the potli in icy water till it cool down completely, squeeze excess water and take the chenna out of the muslin potli and place on the worktop.

Step 5

Knead the chenna till smooth, shape it into in a cylinder and divide into small equal portions.

Step 6

Shape each piece into a ball, flatten it slightly and dip it into the whey.

Step 7

Heat sugar and 4 cups of water in another deep non-stick pan and stir till the sugar dissolve completely.

Step 8

Take refined flour in a bowl and add 3 tbsps whey, mix well and add to the sugar mixture. Cover and let the mixture come to a boil.

Step 9

Drop in the chenna patties into the sugar syrup, cover and cook for 2 minutes, drizzle a little whey, cover and cook for 2 minutes. Repeat this process for 10-12 minutes or till the chenna patties spring back when pressed. Drain and let the patties cool down to room temperature. Reserve the sugar syrup.

Step 10

Put reduced milk into a blender jar, add ¼ cup sugar syrup, mango puree, green cardamom powder, a large pinch of saffron and a few ice cubes and blend into a smooth mixture.

Step 11

Squeeze out the excess sugar syrup from the chenna patties and arrange them in a bowl and pour the mango mixture over them.

Step 12

Sprinkle green cardamom powder, pistachio sliversand saffron strands. Refrigerate 2-3 hours.

Step 13

To serve, place two rasmalai in each serving bowl with some of the mango milk, garnish with a few ripe mango pieces and sprinkle pistachio slivers.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.