Rasmalai is everyone's favorite because its creamy taste is very good. But have you ever eaten Mango Rasmalai? This is a great dessert that presents the taste of mango in a new way in summer. Like traditional Rasmalai, it is also made from chhena (paneer) and rabri, but by adding mango pulp to it, its taste is made even more special. Let's know the method of making Mango Rasmalai.
Ingredients
For chenna
Milk – 1 liter (full cream)
Lemon juice – 2 tbsp
Water – 1 cup
Milk – 1 liter (full cream)
Mango pulp – 1 cup (Alphonso or any sweet mango)
Sugar – 3-4 tbsp
Saffron – a few threads (soaked in hot milk)
Cardamom powder – ½ tsp
Chopped pistachios and almonds – for garnishing
Method
First of all, boil the milk, then turn off the gas and slowly add lemon juice to it. When the milk curdles and the chenna separates, filter it in a muslin cloth.
Wash it with cold water to remove its sourness and then squeeze out the water and hang it for 30 minutes. Then mash the chenna well and make it smooth and make small tikkis.
Now boil water and sugar and add the prepared chenna tikkis to it. Put the lid on and cook on medium flame for 10-12 minutes. After cooking, let the tikkis cool down and then squeeze them out with a light hand to extract the syrup.
Boil the milk till it thickens, then add saffron, cardamom and sugar to it. When it cools down, add mango pulp to it. Remember not to add mango pulp to hot milk or else it may curdle.
Add chhena tikkis to mango rabdi and keep it in the fridge for a few hours. Add chopped nuts on top and serve chilled. Always choose sweet and thick mango pulp. Chill mango rasmalai in the fridge for 4-5 hours, it will taste even better.
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