Mango Angoori Rasmalai, Mango Mousse V Recipe

Make chenna (paneer) for angoori balls

In a heavy-bottomed pot bring 2000 ml full-fat milk to a gentle boil over medium heat, stirring occasionally to prevent scorching. When it begins to foam, reduce heat to low. Mix 3 tbs lemon juice with 1 tbs water and add gradually, stirring gently, until the milk fully curdles and whey separates (curdling happens quickly once acid is added). Remove from heat.

Line a fine-mesh sieve or colander with a double layer of cheesecloth. Pour the curdled milk into the cloth to strain the whey. Rinse the curds under cold running water to remove lemony flavor and any residual whey. Gather the cloth and hang or squeeze out excess liquid for 15–20 minutes — the curd should be moist but not dripping.

Transfer the drained curd to a clean plate or board and knead vigorously for 5–7 minutes until silky and smooth. Add 2 tbs sugar, 1 tbs cornflour and a pinch (0.125 tsp) salt; knead another 2 minutes until fully incorporated and the dough holds together. Do not over-knead to the point of greasiness.

Shape angoori balls

Divide the chenna into very small portions (about 20–24 grams each) and roll into smooth, pea-sized balls between your palms (you should get roughly 30–36 small 'angoori' pearls depending on size). Keep them covered with a damp cloth to prevent drying.

Prepare sugar syrup and cook balls

In a wide saucepan combine 600 ml water, 2 cups sugar and 6 cardamom pods (lightly crushed). Bring to a boil and simmer for 3–4 minutes. Gently drop the angoori balls into the simmering syrup, cover, and cook on medium-low for 8–10 minutes — they will expand slightly and become spongy. After cooking, remove the pan from heat and let the balls cool in the syrup for 10 minutes, then transfer them to a bowl of cold water for 5 minutes to stop cooking. Drain and set aside. Reserve 120–150 ml of the syrup for later adjustment of sweetness if needed.

Make rabri

Meanwhile, in another heavy-bottomed pan bring 800 ml milk for the rabri to a gentle simmer over medium-low. Reduce heat and simmer, stirring frequently and scraping the sides to prevent burning, until the milk reduces and thickens to a creamy, slightly viscous consistency (about 25–30 minutes). Stir in 0.33 cups sugar, 0.5 tsp ground cardamom and the saffron that has been soaked in 2 tbs warm milk. Cook 2–3 more minutes, then remove from heat and let the rabri cool to warm (not icy), which helps it absorb into the rasmalai pearls.

Once the rabri is warm, gently add the cooked angoori pearls to the rabri so they are submerged. Cover and refrigerate for at least 1 hour (longer if possible) so the pearls soak up the rabri flavor. Taste the rabri after chilling and adjust sweetness with reserved syrup if desired.

Prepare mango base and dissolve agar-agar

Whisk together 2 cups mango pulp, 0.25 cups sugar, 1 tbs lemon juice and a pinch (0.125 tsp) salt in a bowl. In a small saucepan, combine 1 tsp agar-agar powder with 60 ml water and let bloom 2 minutes. Bring the agar mixture to a gentle boil over medium heat, stirring constantly, and simmer 1 minute until fully dissolved. Remove from heat and whisk immediately into the mango pulp until smooth. Allow this mixture to cool to lukewarm (but not set).

Whip cream and fold

Chill a bowl and whisk (or use a chilled stand mixer bowl). Whip 1.5 cups heavy cream with 1 tsp vanilla extract to soft peaks. Gently fold one-third of the whipped cream into the lukewarm mango-agar mixture to loosen it, then fold in the remaining whipped cream in two additions until homogenous and airy. Work gently to retain volume.

Portion the mousse into serving glasses or bowls (leave space for rasmalai). Chill the mousse in the refrigerator for at least 30 minutes to set — agar-agar sets quickly, but the mousse benefits from chilling to firm up and marry flavors.

Layer and finish

To assemble each serving (for 6 servings total): spoon about 3 tbs mango mousse into the bottom of each glass. Place 4–6 angoori rasmalai pearls on top (depending on size and glass). Spoon warm-to-warmish rabri over the pearls (about 2–3 tbs per serving) so the balls soak with mango-scented rabri. Add a few fresh mango slices or cubes (about 2–3 tsp worth) and sprinkle 1 tsp chopped pistachios per serving.

Garnish each glass with a few extra saffron strands and optional edible rose petals. Chill assembled glasses for another 15–30 minutes to meld flavors, then serve chilled.

Serving suggestion: Serve cold as a delicate pre-theatre or lunch dessert. Each portion should have a balance of airy mango mousse, sweet saffron-rabri, and soft rasmalai pearls.