Angoori Rasmalai
Rasmalai is a Bengali dessert. But, over the years, it has become popular dessert across India. Taking into consideration its popularity, LF expert Gurdip Kohli Punj shows you how to make a yummy version of rasmalai called Angoori Rasmalai.
Gurdip Kohli Punj's Angoori Rasmalai recipe

- Indian


- 4

Cooking Time

-5 Min


- dessert


- Easy

Preparation Time

- 15 Min


  • ½ cup sugar
  • 200 gm cottage cheese
  • Refined flour for dusting
  • Rabdi
  • Mixed dry fruits, sliced
  • Elaichi seeds (Cardamom seeds)
  • Saffron milk


  1. 1

    Make sugar syrup by heating water and sugar in a pan until the sugar dissolves.
  2. 2

    The sugar syrup should be watery not thick.
  3. 3

    Dust refined flour on the platform and knead the cottage cheese (wrapped in a muslin cloth) Occasionally, sprinkle refined flour on the cheese to bind the dough well.
  4. 4

    Make small sized balls from this mixture.
  5. 5

    Add the balls to the sugar syrup This will give them a much-needed flavour.
  6. 6

    Let the rasgullas soak in the sugar syrup until they start floating.
  7. 7

    Fill rabdi in four different serving bowls.
  8. 8

    Add rasgullas to the bowls.

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