Pineapple Angoori Rasmalai Recipe: A Fruity Twist on a Classic

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Pineapple Angoori Rasmalai Recipe: A Fruity Twist on a Classic - Plattershare - Recipes, food stories and food lovers

4.75 from 4 votes
Bengali

About Pineapple Angoori Rasmalai Recipe: A Fruity Twist on a Classic

Indulge in this delightful twist on the beloved Angoori Rasmalai! This recipe infuses the traditional mini cheese balls with the vibrant sweetness and refreshing tang of pineapple, creating a truly unique dessert experience. Perfect for parties or a special treat for yourself, this fruity adaptation is sure to become a new favorite.
The recipe offers flexibility; you can easily customize the flavor and color to your liking. Experiment with different fruit purees and essences like strawberry, orange, apple, or rose for a personalized touch. Remember that added colors will lighten when combined with the milk.
This recipe combines the creamy richness of traditional Rasmalai with the juicy burst of pineapple, resulting in a dessert that's both familiar and excitingly new. Prepare to impress!
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Recipe Time & More

Prep1 hour 50 minutes
Cook10 minutes
Total2 hours
Calories504 kcal
Serves6
Served AsDessertsSnacks
Recipe TasteSweet

Ingredients
 

For the Angoori Rasmalai (Mini Cheese Balls)

For the Pineapple-Flavored Milk

  • 4 cups Milk full-fat, reduced to 2 cups by simmering
  • 2 1/2 cups Milk low-fat, reduced to 2 cups by simmering
  • 2 cups Milk optional, reduced
  • 1/2 cup Milk condensed, sweetened
  • 1 tsp Pineapple Essence
  • 2 tbsp Sugar granulated
  • Few drops Food Coloring optional, yellow
  • 1/2 cup Pineapple canned, drained, finely chopped; optional
  • 1 pinch Saffron
  • Small sheet Silver Leaf for garnish, varakh
  • 2 tbsp Pistachios finely chopped, for garnish
  • 1 1/2 cups Water for sugar syrup
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Instructions
 

Make the Angoori Rasmalai

  • Boil 1 1/2 liters of milk until it simmers. Add the vinegar mixture and stir until the milk curdles.
  • Strain the curds through cheesecloth, collecting the paneer (cheese solids) in a bowl. Knead the paneer for 25-30 minutes until smooth and pliable.
  • Roll the paneer into small balls (approximately 11-12). Place a small amount of pineapple puree inside each ball.
  • Combine 1 cup of sugar and 1 1/2 cups of water in a small pressure cooker. Bring to a simmer. Add the paneer balls, cover, and bring to one whistle. Reduce heat to low and cook for 3-4 minutes. Turn off heat and allow to cool completely.
  • Once cool, carefully remove the Angoori Rasmalai from the cooker. Set aside.
  • Alternatively, use ready-made mini Rasgullas (Rasbhari).

Prepare the Pineapple-Flavored Milk

  • Gently warm the full-fat and low-fat milk (or rabri if using) in a saucepan.
  • Stir in the remaining 2 tbsp of sugar, pineapple essence, yellow food coloring (if using), and saffron strands until well combined.
  • Add the chopped pineapple and stir gently.
  • Gently squeeze excess syrup from the Angoori Rasmalai and carefully add them to the flavored milk. Garnish with silver leaf and chopped pistachios.
  • Serve chilled.

Recipe Notes

Expert Tips for Perfect Pineapple Angoori Rasmalai

  • For extra flavor, simmer the milk for the Rasmalai longer to achieve a richer, creamier texture.
  • If you don't have rabri, you can use more full-fat milk and reduce it further to achieve a similar creamy consistency.
  • Adjust the sweetness to your preference by adding more or less sugar. Taste and adjust as needed.
  • Feel free to experiment with different fruit purees and essences for a unique flavor profile each time.

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4.75 from 4 votes

Recipe Nutrition

Calories: 504kcalCarbohydrates: 72gProtein: 17gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 61mgSodium: 199mgPotassium: 778mgFiber: 1gSugar: 73gVitamin A: 787IUVitamin C: 2mgCalcium: 613mgIron: 1mg

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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