How to Make Mango Rasmalai at Home? | Creamy, Fruity & Perfect Summer Indian Dessert (No Oven, Eggless!)
How to Make Mango Rasmalai at Home?
SWEET TOOTH
Creamy Mango Rasmalai
Try this creamy Mango Rasmalai made with soft rasgullas, fresh mango pulp, and saffron milk. A fruity Indian dessert perfect for summer parties!
30 minutes in total.
6 servings
Level: Simple, Eggless, No Baking, Cold Dessert
🛒 Ingredients for the Rasmalai Base:
- 12 rasgullas (either handmade or store-bought, gently squeezed)
- Full-fat milk (500 ml)
- Condensed milk, ¼ cup
- Half a cup of fresh mango pulp, preferably alphonso
- Two tablespoons of sugar (to taste)
- Cardamom powder, ¼ teaspoon
- A few saffron threads (soaked in heated milk)
- One tablespoon of chopped almonds and pistachios (for garnish)
- Mango chunks or mango roses are optional garnishes.
- Silver leaf that is edible (chandi vark)
- Rose petals that have been dried
Instructions :
- Toast the milk until it thickens. Bring the full- fat milk to a pustule in a heavy- bottomed, wide visage. poach on low for 8 to 10 twinkles, stirring sometimes, until slightly thickened, adding sugar and condensed milk.
- Add cardamom and saffron milk. stay until it reaches room temperature.
- Incorporate Mango Magic Stir in the fresh mango pulp after the milk has cooled. Mix completely until everything is well amalgamated and has a delicate thickness.
- Get the Rasgullas ready.Squeeze the rasgullas gently to get relieve of redundant sugar. To ameliorate soaking, vocally flatten them between your triumphs.
- Put Mango Rasmalai together Put the rasgullas in a cate coliseum or shallow plate. Cover them with the stupefied mango milk admixture. Add pistachios, almonds, mango gobbets, and voluntary comestible rose petals or tableware as trim.
- Cool and Serve Serve after 1 to 2 hours in the refrigerator. For a cool cate experience in the summer, enjoy stupefied!
Advice & variations Mango Variety For optimal flavor and essential agreeableness, use Alphonso or Kesar mangoes.
For added uproariousness, sprinkle with a nugget of rabdi or mango cream before serving
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