Angoori Rasmalai Recipe

This tasty recipe is best shared with friends and family on get togethers, kitty parties and during evening snack times. Rasmalai is best suited after dinner

New Update
Angoori Rasmalai Recipe

The soft and spongy dessert soaked in creamy milk is to die for! A bit different from the regular rasmalai, this recipe uses a range of ingredients like cardamom, saffron, lemon juice, rose water and dry fruits to give it an extra flavour for an ambrosial experience.


This tasty recipe is best shared with friends and family on get togethers, kitty parties and during evening snack times.

This delectable rasmalai is best suited as an after dinner delight, which

will satiate your sweet tooth.

Prepare this during festivals and special occasions and amaze your guests with this easy homemade dessert. 

All you need is full cream milk and rose water for an extra aromatic punch that will make everyone fall in love with it. So, follow us through the recipe to prepare this delicious dessert.


10 Servings
  • 2 litre full cream milk
  • 3 teaspoon rose water
  • 1/2 cup almonds
  • 3 tablespoon lemon juice
  • 2 cup sugar
  • 1 teaspoon baking powder
  • 2 tablespoon corn flour
  • water as required
  • 4 green cardamom
  • 1 teaspoon powdered green cardamom



Step 1 / 5 Make The Chenna

To prepare this recipe, start by chopping the almonds on a clean chopping board. Then, take the cardamoms and crush them a bit. Keep aside for later use. Now, in a blender, pour 1/2 cup sugar along with 1/4 cup almonds and blend it well. Now, take another pan over medium flame and heat 2 litres of milk and bring it to a boil. Add lemon juice and once the milk starts thickening, drain the milk using a cloth and wash it under running water to get rid of the lemon juice. Your cottage cheese (chenna) is ready.

Step 2 / 5 Make The Milk Rabri

Heat another deep pan over medium flame, add the rest of the milk, and keep stirring. Next, add saffron and boil till the milk is reduced to half. Now, add in the sugar and almond mixture along with the crushed cardamom, keep stirring and then add in the rose water. Make sure the milk rabri isn't too runny or too thick. Transfer this mixture to a bowl and keep aside.

    Step 3 / 5 Knead Small Chenna Balls

    Now, take the hanging cheesecloth and open it. The milk inside should have formed a chenna by now. Pour the chenna into a large bowl and add the cornflour and baking soda to it. Knead it a little and then, make small balls with it and press them a little with your hands.

    Step 4 / 5 Cook The Chenna Balls

    Next, take a vessel over medium flame and pour water in 2 and 1/2 cups of water along with 1 and 1/2 cup of sugar, keep stirring. Once the sugar syrup starts boiling reduce the flame and gradually add the chenna balls, cover with a lid and allow the chenna balls to fluff up.

    Step 5 / 5 Garnish And Relish!

    Once the chenna balls are fluffed up, turn off the flame and dip these balls in the milk rabri and allow the little balls to soak up the goodness and sweetness of sweetened milk. Garnish with some almonds, saffron strands and a dash of cardamom. When the Angoori Rasmalai is done, refrigerate for an hour and serve chilled!

    Latest Stories