Angoori Rasmalai

Angoori Rasmalai Recipe
  • Dessert
  • Servings
  • 1Spicy
  • 40 MinsCook Time
  • Cuisine : North Indian
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  • 1 cup Brown Rice (soaked for 2 hours and then ground into thick paste)
  • 1 Litre of Milk                          
  • 4 tablespoons of Sugar
  • 2 tablespoons of Noren gud (Palm  Jaggery)
  • ½ teaspoon of Salt                           
  • ½ cup of ground Scraped Coconut
  • 2 Tej Patta (Bay leaves)
  • 2 Cardamoms                  
  • 2 Cloves                       
  • 10 Cashewnuts (ground into paste)
  • 1 tablespoon of Desi Ghee

For Garnish

Fried Cashew Nuts, Raisins, Brown Rice Rose Cake



Sauce Pan, Bowl, Spoon

Step By Step Method

  • Method to prepare ANGUREE :

    • Take a large saucepan, combine half of the brown rice paste, coconut paste and cashew nut paste. Keep stirring on low flame till it thickens and leaves the sides of the pan. Keep aside for cooling.
    • Once cooled, wet your palms and make angoor size balls out of this rich mixture.

    Method to prepare the Kheer

    • In a thick bottomed pan, heat the milk along with the Tej Patta, cardamoms and cloves.
    • Now add the remaining brown rice paste, coconut paste, salt and keep stirring till it thickens, such that it coats the back of a spoon.
    • Now add the Angoori balls, sugar, Noren gun and ghee.
    • Finally garnish with the fried cashew nuts, raisins and brown rice rose cake.
    • Serve either chilled or hot anytime.

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