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Gulkand stuffed Gulab Angoori Rasmalai (Rasmalai with a touch of Rose for the month of Love)

Gulkand stuffed Gulab Angoori Rasmalai (Rasmalai with a touch of Rose for the month of Love)

The Romantic month of February is here and the hearts,beats and declarations increase at this time!Those who have had memorable experiences on this day remember them and make it a point to remember them for life!This is also the day to promote love for humanity and good living!

The colour of February is Red or lets say deep pink.The flower of the month are dark Red Roses which are loved by all (including me).So I decided to create a recipe which had the colour red as well as the essence of Roses about it!I chanced to think of Angoori Rasmalai which happens to be my favourite dessert.I thought I would make a Gulab Angoori Rasmalai.Gulab means Rose in Hindi and Urdu.Gulkand is a Rose Petal Jam which is famous in India for its cooling properties.So that was added as a stuffing making these Rasmalai utterly delicious!

Gulkand – The Rose Petal Jam…

This recipe was included in the 130th FoodieMondayBloghop where the theme was SeasonOfRed!

Preparation Time : 30 minutes

Chilling Time : 12 hours or Overnight

Makes : 12 Angoori Rasmalai

INGREDIENTS

For the Angoori Rasmalai/Mini Rasgullas :

1/2 liter low fat milk

1/2 liter full cream milk

3 tbsp vinegar mixed in 1/4 cup warm water

2 tbsp Gulkand (Rose Petal Jam)

1 tsp Red Food Colour

1 cup sugar

For the thickened milk :

2 cups Rabdi / 4 cups full cream milk reduced to 2 cups / 2 1/2 cups low fat milk reduced to 2 cups and 1/2 cup condensed milk added

1 tsp Rose essence

2 tbsp sugar

A few drops Red Food Colour

3 – 4 Red Cherries – fresh/Maraschino – halved

METHOD

To make the Angoori Rasmalai/Mini Rasgullas :

Boil the milk till it comes to a simmer.Add the water and vinegar solution and mix till the milk separates into cheese solids or paneer.Strain through a cheesecloth or strainer and put the residue in a bowl.Knead the paneer for 25 – 30 minutes till it becomes very smooth and can be rolled into small balls.Add the Red Food Colour.Prepare 11 – 12 beautifully pink balls out of the mixture and place a pinch of the Gulkand inside the balls.

Put the sugar and 1 1/2 cups of water in a pressure cooker.A small size pressure cooker is ideal for the procedure.Let the syrup come to a simmering boil.Add the balls and close the lid.Let the cooker emit one whistle then lower the heat to the lowest point and cook for 3 – 4 minutes.Take off heat and let the cooker come to room temperature.

Open the cooker to find beautifully small and pink Angoori Rasmalai/Mini Rasgullas inside the cooker.Empty carefully in a bowl and keep aside.

To make the thickened milk :

Warm the milk/rabri – whatever you are using before mixing in the other ingredients.

Add the sugar,Rose essence and red colour to the warm milk and mix well.Squeeze the syrup carefully from each of the pink,stuffed mini Rasgullas and drop them in the prepared milk.Chill for 12 hours for the milk to penetrate the Rasmalai!

After chilling the Rasmalai…

Serve chilled.

Serving the Rasmalai…

Happy Valentine’s Day!May the spirit of Love light up everyone’s hearts!

The Centre of the Rasmalai with the delicious Gulkand stuffing….



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