Mango Rasmalai is soft, spongy and easy Indian Dessert. The creamy thickened milk is flavoured with smooth mango pulp and few aromatic saffron for an indulgent exotic taste.

  • Prep Time: 1 hr
  • Cook Time: 45 min
  • Total Time: 1 hr 45 min

INGREDIENTS of Mango Rasmalai

  • Milk – ½ liter
  • Vinegar – 1 tbsp
  • Ice cubes – 1 cup
  • Pistachio – 1 tbsp, chopped
  • Saffron strands
  • Milk – 2 cups
  • Mango puree – ½ cup
  • Sugar – ¼ cup
  • Cardamom powder – ¼ tsp
  • Sugar – 1 cup
  • Water – 4 cups
  • Cardamom

How to Make Mango Rasmalai

  1. Add ¼ cup water then add milk and boil well.
  2. When the milk starts to boil add lemon juice.
  3. This curdled milk is called chenna.
  4. Remove the pan from the stove. Now gently pour the chenna in the muslin cloth and the water will start draining gradually.
  5. Hang the cloth for 40 minutes till all the water is drained.
  6. Now using your hand knead the chenna/ paneer for 5 minutes.
  7. After 5 minutes of proper kneading you will be able to make a soft dough with that chenna.
  8. Make small rolls. Make the ball very small as it will double in size when put in sugar syrup.Now covered the balls with muslin cloth to prevent drying.
  9. Add water, sugar and cardamom in a pan, and boil well.
  10. When the sugar syrup boils really, drop the rasmalai one by one, and cook it covered for 15 minutes.
  11. Put off the flame and allow it to cool down completely. When the rasmalai is cooled completely remove them from the sugar water one by one.
  12. Heat milk in a pot. Allow it to boil well.
  13. When the milk has boiled well add sugar and cardamom powder, boil for a minute then put off the flame. Now cool down.
  14. After cooling add mango puree.
  15. Now add the rasmalai to it.
  16. Refrigerate it for an hour and garnish it with chopped pistachios and saffron.