અંગુરી રસમલાઈ| How to make perfect rasmalai in the Home made # Angoori Rasmalai Recipe# Sweet #viral

How to make perfect rasmalai in the Home made | Angoori Rasmalai Recipe | With Tips and Tricks

#Dessert
#Rasmalai
#youtube #youtuber #instagram #music #love #follow #like
#tiktok #spotify #youtubers #video #youtubechannel
#explorepage #memes #instagood #gaming #twitch
#subscribe #facebook #hiphop #viral #gamer #art #rap
#explore #k #ps #likeforlikes #followforfollowback #bhfyp

Topics -
- Angoori rasmalai Recipe
- Anguri rasmalai kese bnaye
Angoori rasmalai banane ki vidhi
- How to make Angoori rasmalai
- How to make Angoor rabdi
- Summer's Recipe
- Winter's Recipe
- Recipe by Cook with parul
- Recipe by Nisha Madhulika
- Easy & Yummy Angoor Rabri recipe
- Indian Dessert recipe
- Recipe for lunch
- Recipe for dinner
- Indian recipes
- Recipe by Poonam Ki Rasoi
- Chhena payesh recipes
- Sweet recipe
- Daily Recipe
- Easy Rasmalai recipe
- Halwai style Recipe
- Angoor basundi
- Mini rabri recipe
- Angoor malai
- Recipe for festival
- Recipe For kids
- Mini rasgulla recipe
- Anguri rabdi kese banay
- Summer chills recipes
- Travel recipe

INGREDIENTS [ Basic recipe ] [ 1 litre milk gives 80 angoori rasmalai ]

Fresh cow milk – 1 titre [ low fat cream ]
Lemon juice or vinegar – 1 tbsp mixed in 4 tsp water
Maida – 1 tsp [optional ]
Sugar – 300 grms
Water – 1 1/2 litre
cardamom – 2
Rose water – 1/2 tsp

METHOD

Boil milk in a big pan ,stirring occasionally to avoid burning at the bottom.

Once it starts boiling off the flame and add the lemon juice and mix well.

Once it starts curdling , mix well.

As the whole mixture separates, strain it through a strainer.

Pass this through cold water to remove the lemon flavour.

Transfer the chenna in a muslin cloth, bring the edges of the cloth together and gently squeeze off the excess water.

Hang this for an hour or 2 hr.

Take the chenna in plate and start kneading it for 3 to 4 mins with less pressure.

Add maida and knead again for 2 mins

Divide the dough into equal portions, roll each portion into soft balls.

FOR ANGOORI RASMALAI – make small tiny balls .[ 1 litre milk gives 80 nos ]

Take sugar + water + broken cardamom in a thick bottom pan or pressure cooker, keep it on high flame.

Once the water boils and the sugar dissolves completely , add the rasgullas .

Cover and Cook on high flame for 20 mins.

While cooking after every 5 mins , add 2 tbsp of luke warm water and give gentle stir . [ repeat 3 times interval of 5 mins ]

The rasgullas double in size. transfer the rasgullas to chilled ice water. let it rest in chilled water for 2 hrs

Squeeze the balls and add back the to the syrup .