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Pineapple Angoori Rasmalai (The Universal Favourite In A Fruity Avatar)

3.70 from 6 votes

Angoori Rasmalai is a delicious dessert which consists of mini Rasgullas immersed in flavoured milk like the authentic Rasmalai. Here I have added the benefits of Pineapple to the dessert giving it a fruity and refreshing taste!
You can add flavours and colours according to your taste. Here are a list of combinations of flavours and colours which can be substituted! Remember whatever colour you add. It would be lightened as it combines with the milk.
COLOUR - Pink, FLAVOUR - Strawberry
COLOUR - Orange, FLAVOUR - Orange
COLOUR - Green, FLAVOUR - Apple
COLOUR - No Colour, FLAVOUR - Rose
I used yellow colour and pineapple essence and puree to bring out the best flavours in the dessert! Perfect for parties or for yourself if you wish to indulge by yourself!
Prep Time 1 hour 50 minutes
Cook Time 10 minutes
Total Time 2 hours
Served AsDesserts, Snacks
Recipe Taste Sweet
Servings 6


For the Angoori Rasmalai/Mini Rasgullas

  • 1/2 liter milk low fat
  • 1/2 liter milk full cream
  • 3 tbsp vinegar mixed in 1/4 cup warm water
  • 1 tbsp Pineapple puree
  • 1 cup Sugar

For the thickened milk

  • 4 cup milk full cream, reduced to 2 cups
  • 2 1/2 cup milk low fat, reduced to 2 cups
  • 2 cup Rabdi
  • 1/2 cup Condensed milk
  • 1 tsp Pineapple essence
  • 2 tbsp Sugar
  • Few drops yellow colour optional
  • Few slices Pineapple canned/preserved, optional
  • Few stands Saffron
  • Silver foil small sheet, varakh
  • 2 tbsp Pistachios chopped


To make the Angoori Rasmalai/Mini Rasgullas

  • Boil the milk till it comes to a simmer. Add the water and vinegar solution and mix till the milk separates into cheese solids or paneer.
  • Strain through a cheesecloth or strainer and put the residue in a bowl. Knead the paneer for 25 - 30 minutes till it becomes very smooth and can be rolled into small balls.
  • Prepare 11 - 12 balls out of the mixture and place a pinch of the Pineapple puree inside the balls.
  • Put the sugar and 1 1/2 cups of water in a pressure cooker. A small size pressure cooker is ideal for the procedure.
  • Let the syrup come to a simmering boil. Add the balls and close the lid.
  • Let the cooker emit one whistle then lower the heat to the lowest point and cook for 3 - 4 minutes. Take off heat and let the cooker come to room temperature.
  • Open the cooker to find beautifully small Angoori Rasmalai/Mini Rasgullas inside the cooker. Empty carefully in a bowl and keep aside.
  • Or use readymade mini Rasgullas also called "Rasbhari" in some places!

To make the thickened milk

  • Warm the milk/rabri whatever you are using before mixing in the other ingredients.
  • Add the sugar, Pineapple essence, yellow colour, and Saffron strands to the warm milk and mix well. Add the finely chopped canned/preserved Pineapple and stir.
  • Squeeze the syrup carefully from each of the mini Rasgullas and drop them in the prepared milk. Sprinkle with silver varakh and chopped Pistachios. Serve chilled.


Please appreciate the author by voting!

3.70 from 6 votes

Recipe Nutrition

Calories: 504 kcal | Carbohydrates: 72 g | Protein: 17 g | Fat: 17 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 61 mg | Sodium: 199 mg | Potassium: 778 mg | Fiber: 1 g | Sugar: 73 g | Vitamin A: 787 IU | Vitamin C: 2 mg | Calcium: 613 mg | Iron: 1 mg

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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