Angoori Rasmalai
Oct. 9, 2015, 9:53 p.m.


Angoori Rasmalai-3

Angoori Rasmalai recipe with video - Angoori Rasmalai are grapes shaped and melt in mouth rasmalai bites floating in a bowl of fragrant rich sweetened milk. Indian sweets are really fascinating, and angoori rasmalais are an absolute treat. I had a reason to make them today :) Yes it is a celebration moment, My brother's app - 'Find a kadai' bagged the first prize in Apps for Chennai contest yesterday :D Indeed a proud moment for our family, because we know from where it all started! The beginning was not so pleasant. Two years before, when he was about to finish his final year, we received a shocking news. All of a sudden, the eyesight on his left eye degraded to 5%. And the doctors said "you got no other option, left eye has to be replaced" which isn't advisable for a 20 yr young adult as an external organ rejects the host body after 20 years generally. We decided to rest in God. Then we get to know about a procedure in Sankara Nethralaya Chennai which helped him see with a special lens. Routine chores resumed. He wasn't able to clear 2 papers of his last semester, before he completed his college. Due to which, the call letters from two companies where he got campus placed got cancelled. But the failure shaped him. He took it a challenge and started self-learning about mobile app development. with all the 512 kbps internet that we had in our village. And you all know, how easily ppl pass comments about you in that period. Nothing impacted him, he started developing mobile apps on his own. There came the twist, I happened to see a advertisement calling for candidates with strong programming skills in a FB group called head hunters. I referred him in the post. There was a quick skype call and he got selected :) He got a world of programming, that he loves and today he stands tall among other app developers in Chennai bagging the first prize. Now you know, why we are crazily happy :) God bless him with perfect health and wealth in abundance :) So, celebrating this moment with delicious angoori rasmalai , lets check the recipe :) I gobbled few gullas before I finished taking the pic, that's why you see more ras and less malai gulla ;)


Angoori Rasmalai


Cooking time - 45 mins   |   serves 4 to 5


For video recipe, click Angoori Rasmalai show here


For Ras

1 lr milk

3 tbspns Sugar

Pistachios to garnish

2 elaichi

pinch of saffron

For the rasgullas

1 lr milk

lemon juice or vinegar


1/2 tspn sooji 

1 tspn powdered sugar

For the sugarsyrup

1 cup sugar

4 cups water


For Ras

    1. Boil milk in a deep pan in a medium flame until it is reduced to half.


    1. In mid of the boiling time, break the elaichi or cardamom and add to the milk.


    1. Add 3 to 4 tbspns of sugar according to your sweetness and mix well.


    1. Once the milk is reduced to half, add saffron strands and switch off. Let the ras cool.

For the rasgullas

    1. Boil milk in a pan.


    1. Once the milk boils to the edge of the pan, add lemon juice or vinegar little by little.


    1. The milk curdles. The whey and chenna separates. Do not cook at this point, else the chenna gets harder. So, switch off stove.


    1. Drain the chenna and remove the whey. The whey can be used in any cooking instead of water.


    1. Wash the chenna in fresh water to remove any lemony taste in it. ( it is not shown in the video )


    1. Now pack the chenna in a muslin cloth and keep a weight over it for exactly 10 mins. The water drains out.


    1. In a clean counter or a big plate, take the chenna. Wash and dry your hands. 


    1. Crumble the chenna in between your fingers.


    1. Gather the chenna and knead within your palm.


    1. Rub the chenna with your wrist little by little as shown in video. Repeat the same for 6 times.


    1. In the 5th time, add sooji and powdered sugar and repeat the same kneading.


    1. The chenna becomes like a soft dough and keep it covered with a cloth till it is used. When chenna becomes dry, the balls don't come out good.


    1. Make small pea sized balls once the sugar syrup is ready. Make sure the balls are crack-free and not so tight.

For sugarsyrup

    1. Boil sugar and water in ratio 1 : 4. 


    1. Once it comes to a rolling boil, add the chenna balls.


    1. Cook the balls for at least 7 to 8 mins.


    1. You can check if they are cooked by dropping the ball in a bowl of fresh water. If cooked, it floats. Else, it sinks and drop the balls again in sugar syrup for couple of minutes and test again.


    1. Once all the balls are cooked, transfer them to a bowl of fresh water and leave them undisturbed until they are cooled.

Final step

    1. Balls are cooling at on end and the ras is cooling at the other end.


    1. Once both are cooled to room temperature, transfer the balls into ras.


    1. Garnish with grated pistachios.


    1. Chill the rasmalai for atleast 4 hours. Serve chilled :)

Angoori Rasmalai-1


    1. Use fresh cow milk or full cream milk.


    1. Add saffron at the end, else there comes a taste of little tanginess.


    1. Do not cook the curdled milk.


    1. Make sure to wash the chenna twice or thrice to remove the heat and lemony taste.


    1. Take care not to dry the chenna more or too less. If the chenna is too dry, the balls come out harder. If there is more moisture, you cannot make balls out of them.


    1. The sugar syrup should be very light, else you get hard paneer balls only.

 Please do try out this delicious Angoori Rasmalai and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page :)

Love & Shalom,


Jofy Abraham
Food Stylist, Food Photographer, Food Enthusiast
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