Archive · 7 Jun 2025
Make Angoori Rasmalai: Easy Recipe with a Twist
Angoori Rasmalai is a fun, new dessert inspired by the classic Rasmalai!
Instead of the usual flat cheese balls, this recipe makes small, grape-sized treats.
It uses sabudana, which are like tiny tapioca pearls, instead of the traditional cheese.
First, you soak the sabudana and then make it into small balls.
Next, you cook these in a light sugar syrup.
Then, you simmer them in a rich, sweet milk with saffron and spices.
Finally, chill it, and it's ready to eat!
It's a delicious mix of old and new, perfect for impressing your family and friends.
Angoori Rasmalai is a unique take on the classic Indian dessert Rasmalai.
This version features small, grape-sized balls instead of the traditional flat ones.
The recipe uses sabudana (sago pearls) instead of chenna (curdled milk).
Key ingredients include sabudana, milk, saffron, cardamom, dry fruits, and sugar.
The recipe involves soaking and shaping the sabudana, cooking it in sugar syrup, and then simmering it in thickened milk.
- Who
- Anyone interested in making Angoori Rasmalai.
- What
- The recipe for Angoori Rasmalai.
- When
- Ready to serve after chilling for a few hours.
- Where
- N/A
- Why
- To offer a unique, bite-sized version of the traditional Rasmalai with a sabudana twist.
- Key Ingredients
- Sabudana, milk, saffron, cardamom, dry fruits, sugar
- Sabudana Soaking Time
- 5-6 hours
- Sabudana Quantity
- 1 cup
- Milk Quantity
- 1 litre