Shaswati Mango and Kesar Rasmalai is a delightful and rich Indian dessert that combines the flavors of ripe mangoes and saffron-infused milk. Rasmalai itself is a traditional Indian sweet made with cottage cheese dumplings soaked in sweetened, thickened milk.
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
Ingredients for 6 rasmalai rasgulla:
Chhena:
– 500ml Milk
– Juice of 1 medium-sized fresh Lemon
– Water (for washing the chhena)
Sugar Syrup (Chashni):
– 2 bowls of Water (1 cup)
– 1 bowl of Sugar (1/2 cup)
Mango Ras:
– 2/3 cup Mango Pulp (ripe and sweet)
– 200ml Chilled Milk
– 1/4 tsp Cardamom Powder
– Pinch of Saffron (Kesar)
Garnish:
– 1 tsp Chopped Pistachios
How To Make Mango and Kesar Rasmalai
1. Start by making the mango ras. Extract the pulp from a ripe mango, yielding approximately 150g or 2/3 cup of mango pulp.
2. In a blender, combine the mango pulp, chilled milk, kesar, and cardamom powder. Blend until smooth to make the mango ras. Transfer it to a bottle and refrigerate for 20 minutes.
3. Next, prepare the chhena. In a pan, heat 500ml of milk and bring it to a boil. Turn off the heat and add the juice of a fresh lemon, stirring gently. Allow the milk to curdle and the chhena to form.
4. Strain the chhena using a muslin cloth, and rinse it with normal water to remove any lemony flavor. Drain the excess water and let it dry.
5. Place the chhena on a plate and knead it for 5 minutes using your palms until it becomes smooth.
6. Divide the chhena dough into small pieces and shape them into round rasgulla balls by rolling them between your palms. Lightly press them to ensure they are formed perfectly.
7. Prepare the sugar syrup by boiling 1 cup of water and 1/2 cup of sugar in a cooking pot until the sugar dissolves completely.
8. Add the rasgulla balls to the sugar syrup, cover the pot, and let them boil for about 10 minutes or until they double in size.
9. Once the rasgulla is ready, it’s time to assemble the mango ras and rasgulla together.
10. Pour half of the chilled mango ras into a serving bowl. Squeeze the sugar syrup from the rasgulla and place them in the mango ras. Pour the remaining mango ras over the top.
11. Garnish with chopped pistachios.
12. Your delicious Mango and Kesar Rasmalai is ready to be served. You can enjoy it immediately or refrigerate it for 1 hour to enhance the flavors.
Enjoy this delightful dessert!
Here, you can read it in Bengali – আম এবং কেসর রসমালাই রেসিপি
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