How to Make Rangoori Rasmalai
Rangoori Rasmalai is a delectable Indian dessert that is a variation of the traditional Rasmalai. It is known for its rich and creamy texture, as well as its delightful flavor. The name "Rangoori" suggests that it is a royal or regal version of the classic sweet, and it often lives up to that reputation.
- 2 liters of milk
- 1/4 cup of kesar milk (saffron milk)
- 1/4 teaspoon of elaichi powder (cardamom powder)
- 1 tablespoon of sugar
- 1 teaspoon of almonds
- 1 teaspoon of cashews
- Small rasgullas (for serving)
- In a large pot, take 2 liters of milk and bring it to a boil.
- Add 1/4 cup of kesar milk (saffron milk) and 1/4 teaspoon of elaichi powder (cardamom powder) to the boiling milk.
- Reduce the milk until it reaches 3/4 of its original volume.
- Add 1 tablespoon of sugar and 1 teaspoon each of almonds and cashews to the reduced milk. Mix well.
- Squeeze the small rasgullas slightly and place them in a serving dish.
- Pour the prepared rasmalai rabdi over the rasgullas.
- Enjoy your delicious homemade dessert!