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


- 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.
  9. 9

    Garnish angoori rasmalai with slices of mixed dry fruits (almonds, cashews, and pistachios), elaichi (cardamom) seeds, and saffron milk.
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Gurdip Kohli Punj


Gurdip Kohli Punj’s childhood memory of ‘sewa’ at the Gurdwara kitchen inspired her to cook for friends and family. The same emotion is reflected in her shows on LF, where she not just goes through some of the everyday dishes but also makes quirky and fun dishes to please children.

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