Angoori rasmalai recipe
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5 from 3 votes


Angoori rasmalai recipe is that perfect and delicious dessert you will want in your Diwali feast menu. Tiny cottage cheese balls resembling angoor dunked in delicately flavored and sweetened milk, served chilled is angoori rasmalai for you. Here is how to make best angoori rasmalai recipe with step by step photos.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: Indian
Servings: 50 rasmalai
Calories: 39kcal
Author: Harini


For making angoori rasgulla

  • 4 cups full fat milk
  • 2 tablespoons lemon juice or curd
  • 4 cups water
  • 1.5 cups sugar

For making ras

  • 4 cups whole milk
  • 3/4 cup sugar
  • 1 teaspoon cardamom powder
  • 1/4 teaspoon saffron strands
  • 1/2 `cup chopped toasted nuts


  • Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates
  • Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.
  • Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.
  • pinch into tiny balls and shape into mini rasgullas.
  • Bring 4 cups water into rolling boil. Add the prepared balls. Cover and cook for 10-12 minutes until properly cooked.
  • Remove the rasgullas from syrup and let cool thoroughly.
  • Bring 4 cups milk to a boil. Add sugar and simmer for 20-25 minutes, stirring frequently to avoid burning.
  • Once the milk is thickened, add cardamom powder, saffron strands and chopped nuts.
  • Add the rasgullas and mix well. Simmer for 4-5 minutes.
  • Cool to room temperature and then chill before serving. Serve angoori rasmalai cold.


Calories: 39kcal