Mango Rasmalai

Mango Rasmalai is a rich and creamy Indian dessert that combines soft, spongy chenna (paneer) discs soaked in a flavorful, saffron-infused mango milk. This tropical twist on the classic rasmalai is perfect for celebrations and festive occasions.

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Prep Time 30

Cook Time 20

Refrigeration Time 8

Total Time 50

Course Dessert

Cuisine Indian

Servings pieces

Calories 180 kcal

Equipment

Heavy-bottomed pan
Cheesecloth for straining chenna
Blender for making mango puree
Mixing bowls
Fine-mesh strainer

Ingredients

2 liters full cream milk for making chenna
1 cup sugar for sugar syrup
4 cups water for sugar syrup
1 cup fresh mango pulp Alphonso or Kesar preferred
1 cup milk for rabdi
2 tsp sugar adjust to taste for rabdi
0.25 tsp cardamom powder
7-8 strands saffron
2 tbsp chopped pistachios for garnish

Instructions

Boil 2 liters of full cream milk in a heavy-bottomed pan. Once boiling, add 1 tablespoon of vinegar or lemon juice to curdle the milk. Stir until the milk solids separate from the whey.
Strain the curdled milk through a cheesecloth and rinse under cold water to remove the acidic taste. Squeeze out excess moisture and set aside for 30 minutes to drain.
Knead the chenna (paneer) until it becomes soft and smooth. Shape into small discs and set aside.
Prepare sugar syrup by boiling 1 cup sugar and 4 cups water in a deep pan. Add the chenna discs and boil for 8-10 minutes until they expand.
Remove the chenna discs from the syrup and gently press out excess liquid. Let them cool and set aside.
To make rabdi, simmer 1 cup of milk with 2 teaspoons of sugar, saffron strands, and cardamom powder until slightly thickened. Stir in the mango pulp and mix well.
Place the chenna discs in a serving dish and pour the mango rabdi over them.
Refrigerate for at least 8 hours to allow the flavors to meld.
Garnish with chopped pistachios and serve chilled.

Notes

Customization: Add a few drops of rose water or kewra essence for an aromatic touch.
Serving Tip: Serve cold for the best taste and texture.
Storage: Store in the refrigerator for up to 2 days in an airtight container.

Nutrition

Serving: 1100Calories: 180kcalCarbohydrates: 24gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 40mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 8mgCalcium: 150mgIron: 0.5mg

Keyword Indian Desserts, Mango Rasmalai, Mango Sweets, Rasmalai Recipe