Mango Rasmalai: Is it even an Indian mithai if it is not wicked and indulgent? It is almost considered indecent to close a feast without a round of these indulgent delights because of how much we take pride in our wide variety of sweets. Who are we kidding, though? We know in our hearts that the ideal moment to eat a barfi or a rasgulla has never truly been important to us. Let us not forget all the times you ransacked your refrigerator in search of any leftover sandesh from the previous night or took that extra peda from the puja ki thali. To make a long story short, Indian sweetmeats can cause us to cheat on our diet repeatedly. Now that summer has arrived, it goes without saying that we have stocked our freezers with every variety of mango there is. Have you considered adding the “king of fruits” to your mithais? Do not trust us? Visit your neighborhood Halwai, where you will find a number of “season specials” crafted with the most recent mango varietals.
If you give it a chance, the sweet and luscious pulp of the mango could also dress up your standard rasmalai. Rasmalai is a beloved Bengali treat that is now enjoyed all throughout the nation. Small, flaky paneer or chenna cakes are dipped in thickened milk for this dessert. Pistachios are used to decorate the top, while cardamom and other spices are added for flavor. This mixture becomes the ultimate blockbuster recipe when mango is added.
Mango Rasmalai is a delicious Indian dessert that combines the flavors of mango and rasmalai, a popular Bengali dessert made from soft paneer cheese balls soaked in sweetened milk. Here’s a recipe for Mango Rasmalai:
Ingredients:
- 1 liter full-fat milk
- 1/4 cup white vinegar
- 2 cups water
- 1/2 cup sugar
- 1 cup mango puree
- 1/2 tsp cardamom powder
- Sliced almonds and pistachios for garnish
Instructions:
- In a large pot, heat the milk over medium-high heat until it comes to a boil.
- Add the white vinegar and stir until the milk curdles and separates into curds and whey.
- Pour the mixture through a cheesecloth-lined strainer to separate the curds from the whey. Rinse the curds under cold water to remove any vinegar taste.
- Press the curds into a ball and knead them for a few minutes until they become smooth and lump-free.
- Divide the paneer into small balls and flatten them slightly.
- In a separate pot, bring the water and sugar to a boil. Add the paneer balls to the syrup and let them cook for about 10 minutes until they are soft and spongy.
- Remove the paneer balls from the syrup and set them aside.
- In a large bowl, whisk together the mango puree, cardamom powder, and some of the leftover sugar syrup from cooking the paneer balls.
- Add the paneer balls to the mango mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the Mango Rasmalai chilled, garnished with sliced almonds and pistachios.
Enjoy your delicious Mango Rasmalai dessert!
