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Before you jump to Angoori Rasmalai recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers and hippies? That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to transform things for the better without everyone’s active participation. These changes need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going more green.
You may well prefer preparing food with your oven, but using a microwave instead will cost you much less money. Perhaps the realization that an oven utilizes 75% more energy will motivate you to use the microwave more. In comparison with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, nonetheless that is certainly not true. Particularly if you make certain the dishwasher is full prior to starting a cycle. Conserve even more money by air drying or cool drying your dishes instead of heat drying them.
As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. It is pretty straightforward to live green, after all. A lot of it truly is basically using common sense.
We hope you got insight from reading it, now let’s go back to angoori rasmalai recipe. You can have angoori rasmalai using 10 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare Angoori Rasmalai:
- You need 1 liter milk
- Prepare 300 grams chenna (from 1 liter milk)
- Use 1/2 tablespoon wheat flour
- Prepare 1/4 cup sweetened condensed milk
- Take 4-5 cardamom pods
- Prepare 2 tablespoons vinegar/lemon juice
- Use 5-6 slivered pistachios
- You need 5-6 slivered cashewnuts
- Take 1 teaspoon rose water(optional)
- Take 1 cup sugar
Steps to make Angoori Rasmalai:
- Take the chenna in a plate and mash it properly with your hand till the chenna becomes smooth and you see oil oozing in your hands. This will take around 10-15 minutes.
- Now make balls from the chenna and keep them aside. (Makes around 20 balls)
- In a big pot take about 1 cup of sugar and 3 cups of water and heat it. Let all of the sugar dissolve and water come to a boil.
- Throw the chenna balls in the boiling sugar syrup and cook the balls in the syrup for about 10 minutes.
- Now, turn off the flame and let them cool.
- In another pot take the milk. Add the cardamom pods to the milk. Bring the milk to boil and continue reducing the milk on low flame.
- Do not forget to stir the milk occasionally else the milk will get scorched at the bottom.
- As the milk reduces to 2/3 of it's volume, add the condensed milk.
- Take the cooked rasgullas and gently squeeze them to remove the sugar syrup.
- Now, add the rasgullas to the milk and cook the balls in milk for 5 minutes.
- Add the rosewater, half of slivered pistachios and cashew nuts and turn off the flame.
- Let the rasmalai cool in refrigerator for couple of hours.
- Garnish the rasmalai with the remaining pistachios and cashew nuts and serve.
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