Mango Rasmalai

The Mango Rasmalai Welcome for the New Bride

Posted on Posted in Dessert, Food, Recipe, Vegetarian

After a wonderful wedding across Delhi and Calcutta, it was finally time to bring our new bride home- Bombay that is, and it was finally time to welcome her to our little nest with a special meal and Mango Rasmalai!

Flash back – K’ s baby brother got married to this really wonderful Punjabi girl from Calcutta.

I planned a full throttle traditional menu  of  bhindi, achari aloo, shahi paneer, pakode wali kadhi, dahi wada and kachumber and then I was stumped on the dessert. I wanted to make something really special and also wanted it to be very traditional. So I thought of  bringing the new bride’s bong connection to the fore and fusing it with Maharashtra’s pride- The Hapus. So, Mango Rasmalai it was and let me tell you it was the highlight of the entire meal.

Rasmalai is a very popular dessert in India. It literally means juice and cream.  Traditionally rasmalai is plain, but we decided to give it a super twist by incorporating the king of fruits into it! Not only does mango add a lovely flavour, it makes the rasmalai looking smashing too! Many a wars can be fought over this dessert!

All you need is really good quality whole full fat buffalo milk from a dairy, complete obedience to the recipe instructions and patience.

Here we go!

The Mango Rasmalai Welcome for the New Bride

The Mango Rasmalai Welcome for the New Bride

Simple and effective recipe for making mango rasmalai at home

Ingredients

  • Whole Milk – 3 Litres (1.5 litre for the Ras and the other 1.5 for the rasgullas
  • Lemon Juice – 2 Tbsps.
  • Water – 5 cups (in a pressure cooker)
  • Sugar – 1 Cup
  • Condensed Milk – 1 tin
  • Saffron – A pinch
  • Cardamom Powder – 2 tsps.
  • Pistachios – 2 – 3 tbsps. roughly chopped
  • Alphonso Mangoes – 3

Instructions

    Making the Ras
  • Bring 1.5 litres of the milk to the boil in the non- stick pack. This milk needs to be reduced to half its quantity and you need to keep a close watch once it come to a boil. Stir it occasionally and keep the flame really low. Yes, this will take a while, but be patient. Remember once your milk is burnt, there is no trick in the book to resurrect it. So, be patient.
  • When the milk comes to a boil add few strands of saffron, the cardamom, and the condensed milk and let it bubble away.
  • Once it has reduced to half, set it aside and let it cool down
  • While your milk is reducing, you could get on to the Rasgullas'.
    The Rasgullas
  • Bring the other 1.5 litres of the milk to a boil.
  • While the milk is boiling slowly add the lemon juice.
  • When the milk curdles switch off the flame and allow the paneer to separate from the milk.
  • Strain the paneer in a muslin cloth.
  • Pour a little cold water over the paneer and hang the muslin cloth on a tap for around 30 minutes to remove all of the liquid.
  • Remove the paneer from the muslin cloth and run it in a blender to smoothen it out.
  • Knead the paneer into a nice ,soft and really smooth dough.
  • Divide the paneer into 12 equal portions. We need to make these into balls, a little larger than the size of a marble.
  • Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
  • In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
  • Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
  • After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
  • Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
    Back to the Ras
  • Once your reduced milk has completely cooled down, pass it through a sieve to get milk that has a super smooth consistency.
  • Puree the mangoes in a blender.
  • Fold in the mango puree into the cooled milk till it is completely dissolved.
    The Finale
  • Once the rasgullas are cool enough to handle, gently squeeze out the sugar syrup and place them on a serving dish.
  • Gently pour the reduced mango milk into the dish.
  • Garnish with strands of saffron and pistachios and refrigerate.
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Enjoy the Mango Rasmalai of your labour.

Mango Rasmalai

It’s totally worth it!

5 thoughts on “The Mango Rasmalai Welcome for the New Bride

  1. What’s the size of the condensed milk tin? Cos here we get different sizes I’d like to know the measurement!

  2. Thank you so much for sharing the recipe!! I’ve made this twice already and it was a hit every time!

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