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Mango Rasmalai

ajitdamu's picture
Ingredients
  Ricotta cheese/Paneer 32 Ounce
  Confectioner sugar 10 Ounce
  Half and half 4 Cup (64 tbs)
  Powdered cardamom 1 Teaspoon
  Rose water 1⁄2 Teaspoon
  Slivered almonds 2 Teaspoon
  Chopped pistachios 2 Teaspoon
  Water 6 Cup (96 tbs)
  Sugar 3 Cup (48 tbs)
  Mango pulp 1 Cup (16 tbs)
Directions

If you are using the Ricotta cheese,
mix together the confectioner's sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.

If you are using paneer, mix the paneer and sugar and
shape it into flat balls.
Bring the water and sugar to a boil to
yield sugar syrup.
The syrup should not be too thick.
Place the balls of cheese one by one in the syrup and
warm them up. They should become spongy.
In the meantime, boil the half and half with
the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls, and the mango pulp to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room
temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Feel: 
Cheesy
Method: 
Poached
Ingredient: 
Milk Product
Interest: 
Everyday, Kids
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8
Story
This is a variation that i have expirimented at the restaurant and works well. I have served it to many a clients and they all loved it. You can also add blueberry pureee,respberry, or strawberry puree to come out with many a different ones

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