Pineapple Angoori Rasmalai (the universal favourite in a fruity Avatar)

Angoori Rasmalai is a delicious dessert which consists of mini Rasgullas immersed in flavoured milk like the authentic Rasmalai.Here I have added the benefits of Pineapple to the dessert giving it a fruity and refreshing taste!You can add flavours and colours according to your taste.Here are a list of combinations of flavours and colours which can be substituted!Remember whatever colour you add.it would be lightened as it combines with the milk.

COLOUR                                                                                    FLAVOUR

        Pink                                                                                             Strawberry

 Orange                                                                                        Orange

Green                                                                                          Apple

No colour                                                                                   Rose

I used yellow colour and Pineapple essence and puree to bring out the best flavours in the dessert!Perfect for parties or for yourself if you wish to indulge by yourself!

Preparation time : 2 hours

Makes : 12 Angoori Rasmalai/Mini Rasgullas

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

1 tbsp Pineapple puree

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 Pineapple essence

2 tbsp sugar

A few drops yellow colour (optional)

A few slices of canned/preserved Pineapple (optional)

A few stands Saffron

A small sheet of silver foil (varakh)

2 tbsp chopped Pistachios

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.Prepare 11 – 12 balls out of the mixture and place a pinch of the Pineapple puree 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 Angoori Rasmalai/Mini Rasgullas inside the cooker.Empty carefully in a bowl and keep aside.

Or use readymade mini Rasgullas also called “Rasbhari” in some places!

To make the thickened milk :

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

Add the sugar,Pineapple essence,yellow colour, and Saffron strands to the warm milk and mix well.Add the finely chopped canned/preserved Pineapple and stir.Squeeze the syrup carefully from each of the mini Rasgullas and drop them in the prepared milk.Sprinkle with silver varakh and chopped Pistachios.

Serve chilled.