Mango Rasmalai - SK Khazana

Ingredients list for Mango Rasmalai - SK Khazana

• 1 litre Cow's milk
• 1 cup Mango pulp
• 2 tablespoons Vinegar
• 2 cups Sugar
• 1 teaspoon Refined flour (maida)
• 2 cups Reduced milk
• 1/2 teaspoon Green cardamom powder
• a pinch Saffron (kesar)
• as required Ice cubes
• to sprinkle Pistachios blanched, peeled and slivered
• 1 Mango cut into small cubes

Method

1. Heat milk in a deep non-stick pan, stir occasionally and let it come to a boil. Switch off the heat.
2. Mix vinegar and 1 cup water in a bowl.
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.
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.
5. Knead the chenna till smooth, shape it into in a cylinder and divide into small equal portions.
6. Shape each piece into a ball, flatten it slightly and dip it into the whey.
7. Heat sugar and 4 cups of water in another deep non-stick pan and stir till the sugar dissolve completely.
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.
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.
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.
11. Squeeze out the excess sugar syrup from the chenna patties and arrange them in a bowl and pour the mango mixture over them.
12. Sprinkle green cardamom powder, pistachio sliversand saffron strands. Refrigerate 2-3 hours.
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.