Bengali Angoori Rasmalai, Rose Petals Recipe

Prepare the Paneer

In a large pot, boil milk and then curdle it with lemon juice. Strain the curds using a muslin cloth and rinse with cold water. Squeeze out excess water and knead into a soft dough.

Shape the Rasmalai

Divide the kneaded paneer into small balls (about 1 inch in size). Flatten them gently to form discs.

Prepare Sugar Syrup

In a pan, add 1 cup of sugar and 4 cups of water. Bring it to a boil and let it simmer for 5 minutes to create a light syrup.

Cook Rasmalai

Add the paneer discs to the boiling sugar syrup. Cook for about 10-15 minutes until they double in size and become fluffy.

Prepare the Milk Mixture

In another pot, boil 4 cups of milk and reduce it to about half. Add sugar, cardamom powder, saffron, and rose water. Stir well and let it simmer for 5 minutes.

Combine Rasmalai and Milk

Once the milk is ready, add the cooked rasmalai discs to the milk mixture. Let it soak for at least 30 minutes.

Serve

Garnish with chopped rose petals before serving. Enjoy your Bengali Angoori Rasmalai chilled or at room temperature.