Rasmalai is a favorite of all of us because its creamy taste looks very good. But have you ever eaten mango rasmalai? This is a great dessert that presents mango taste in a new style in summer. Like the traditional rasmalai, it is also made from chenna (cheese) and rabri, but by adding mango pulp (pulp) to it, its taste is made even more special. Let’s know the method of making Mango Rasmalai.
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Material
For chenna
Milk – 1 liter (full cream)
Lemon juice – 2 tablespoons
Water – 1 cup
Milk – 1 liter (full cream)
Mango Pulp – 1 cup (Alphonso or any sweet mango)
Sugar-3-4 tablespoons
Saffron – Some threads (soaked in hot milk)
Cardamom Powder – ½ tsp
Chopped pistachios and almonds – for decoration
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Method
- First of all boil the milk, then turn off the gas and add lemon juice to it slowly. When the milk bursts and the chena is separated, filter it in a muslin cloth.
- Wash with cold water and remove its sourness and then squeeze the water and hang for 30 minutes. Then mash the chenna thoroughly and smooth and make small tikkis.
- Now boil the water and sugar and add the ticks of the prepared chena. Cook on medium flame for 10-12 minutes with a lid. After cooking, let the tikkis cool down and then press with light hand and take out the syrup.
- Boil the milk until thick, then add saffron, cardamom and sugar to it. When cooled, add mango pulp to it. Keep in mind that do not put mango pulp in warm milk or else it may burst.
- Add chhena tikkis to mango rabri and keep it in the fridge for a few hours. Put chopped fruits on top and serve cold. Always choose mango pulp sweet and thick. Cool the mango rasmalai in the fridge for 4-5 hours, the taste will be better.
