Mango Rasmalai
Discover Mango Rasmalai, a delectable fusion of Canadian milk and tropical mango. Soft curdled balls soaked in syrup, immersed in mango-flavored richness. Topped with almonds and mango cubes.
- Prep: 20 minutes
- Cooking: 60 minutes
- Resting: 40 minutes
Ingredients
- Rasmalai Balls
- 2 L (8 cups) whole Canadian milk
- 4 tbsp (60 ml) vinegar
- 1 tsp (5 ml) corn starch
- Sugar Syrup
- 1 L (4 cups) water
- 250 ml (1 cup) sugar
- Mango Favoured Milk
- 1L (4 cups) whole Canadian milk
- 250 ml (1 cup) mango puree
- 60 ml (1/4 cup) Canadian sweetened condensed milk
- Garnish
- 15 ml (1 tbsp) almonds finely sliced
- 30 ml (2 tbsp) mangoes cut into small cubes
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Preparation
Rasmalai balls
In a heavy bottomed pan, bring milk to a boil. Turn off heat and add vinegar gradually until milk curdles.
Once cooled, place cheese cloth over a colander and pour the curdled milk. Gently rinse with lukewarm water to remove acidity from vinegar.
Gather the ends of the cheese cloth and tie a knot. Let the water drain naturally for 20 minutes.
Once completely drained, place the mixture on a flat surface and add cornstarch. Knead until soft for about 10 minutes and then make small balls. Set aside.
Sugar syrup
Heat sugar and water in a wide pan and let it come to a boil.
Drop the balls in boiling sugar syrup and cook for 15 minutes. Take off heat and set aside.
Mango flavoured milk
In a heavy bottom pan, bring milk to boil over low flame. Add condensed milk and let it simmer for about 20 minutes or until the mixture thickens. Set aside to cool completely.
Add mango puree to thickened cool milk and mix well.
To serve
Gently squeeze the excess sugar syrup from the Rasmalai balls and slightly flatten. Add to the mango flavoured milk.
Garnish with finely sliced almonds and small mango cubes. Serve chilled.
