Lifestyle Desk – It is a lot of fun to eat cold and tasty things in the summer season and what to say if you get things made from mango in this season. Till now we have seen dishes like Mango Lassi, Mango Sandwich, Shrikhand, Mango Mastani and today we are going to tell you the recipe of Mango Rasmalai. Mango Rasmalai is a fusion dessert that brings together the taste of traditional Rasmalai and fresh mango. If mangoes are liked in your house, then you can definitely try it this season.
Material
For Rasmalai (Chhena)
Full cream milk-1 liter
2-3 tbsp lemon juice or vinegar
Water-4 cups
Sugar-1 cup
For Mango Rabdi
Full cream milk-1 liter
Sugar-½ cup
Ripe mango puree – 1 cup
Cardamom powder-¼ tsp
Almonds (chopped) – 8–10
Pistachios (chopped) – 8–10
some saffron threads
Method
- First of all boil one liter milk. Switch off the gas and slowly add lemon juice. If the milk curdles, strain it through a muslin cloth. Remove excess sourness by washing with cold water. Hang for 30 minutes and remove excess water.
- Mash chhena well for 8-10 minutes. When it becomes smooth, make small flat balls.
- Boil water and sugar in a vessel. Drop the balls in boiling syrup. Cover and cook on medium flame for 12-15 minutes. When the balls swell, turn off the gas and let them cool.
- Boil 1 liter milk in another vessel. Cook on low flame until it reduces to half. Add sugar, cardamom and saffron. Let the milk cool. When it cools completely, add mango puree. (Do not add mango puree to hot milk, otherwise the milk may curdle.)
- Take out the balls from the syrup and press them lightly. Add them to mango rabri. Let it cool in the refrigerator for 3–4 hours. Add chopped almonds, pistachios and small pieces of mango on top. Serve well chilled Mango Rasmalai.
tips
- Use sweet and fiberless mangoes like Alphonso Mango or Kesar Mango.
- Always mix mango puree in cold rabri.
- For thicker rabri, cook the milk a little more.
