Traditional Indian Mango Rasmalai
This traditional Indian mango rasmalai combines soft cheese balls with creamy mango-infused milk, creating a luxurious and aromatic dessert. Perfect for special occasions or as a delightful treat!
Equipment
- Refrigerator
Ingredients
- 2 liters full cream milk
- 0.5 cup milk for rabdi
- 1 cup fresh Alphonso mango pulp or optional Mallika or Dassheri mangoes
- 1 cup sugar
- 2 tsp additional sugar to taste
- 0.25 tsp cardamom powder
- 7-8 strands saffron
- 1 tbsp vinegar
- 4 cups water for sugar syrup
- 2 tbsp chopped pistachios for garnish
Instructions
- Boil 2 liters of full cream milk in a heavy-bottomed pan. Add 1 tablespoon of vinegar to curdle the milk.
- Strain the curdled milk through a cheesecloth to separate the chenna. Rinse with cold water to remove the vinegar taste.
- Knead the chenna until smooth and form into small balls.
- Prepare sugar syrup by combining 1 cup sugar with 4 cups water. Bring to a boil.
- Add the chenna balls to the boiling sugar syrup and cook for 8-10 minutes. Remove and let cool, gently flattening them into discs.
- In a blender, combine 1 cup fresh mango pulp, 0.5 cups thickened milk, and 2 teaspoons of sugar. Blend until smooth.
- Place the flattened chenna discs in a serving dish. Pour the mango-flavored milk over the top.
- Refrigerate for at least 8 hours to allow the flavors to meld. Garnish with pistachios and saffron strands before serving.
Notes
- Pro Tip: Use high-quality Alphonso mangoes for the best flavor.
- Storage: Store in the refrigerator for up to 2 days.
- Customization: Add a touch of rose water for an extra aromatic dimension.
Nutrition
Serving: 1200Calories: 250kcalCarbohydrates: 40gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 0.5mg
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