Angoori Rasmalai

Angoori Rasmalai is deliciously sweet. Angoori here means the shape of grapes. The small, soft and sweet balls which can also be called Angoori Rasgulla are added into thick sweet milk.

Here I have used a clay pot for cooking this yummy sweet. A healthy way to cook. This also helps in making the recipe in less time.


Angoori Rasmalai

Angoori Rasmalai

Angoori Rasmalai in Clay pot is a new way to make sweets, easy and quick. A healthy way to cook.
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine Indian
Servings 10 People
Calories 165 kcal


  • Boiler
  • Measuring Cups
  • Measuring Spoons
  • Spatula
  • Sieve
  • Cloth
  • Plate
  • Claypot
  • Glass Bowl
  • Wooden Spatula
  • Small bowl


Making Chena Balls

  • 2 litre Cow Milk
  • 6 tbsp Lemon Juice
  • 6 tbsp Water
  • ½ litre Water

Boiling Chena Balls in Clay Pot for Angoori Rasgulla

  • litre Water
  • 4 Cup Sugar


  • 1 litre Milk Full Cream
  • 1 tbsp Custard Powder
  • ½ Cup Milk Full Cream
  • ½ Cup Sugar
  • 1 tbsp RoseWater
  • 4 drops Rose Essence Optional


Making Chena Balls

  • Take a boiler and boil the milk thoroughly. Turn off the flame and stir for 2-3 minutes.
    2 litre Cow Milk
  • Add Lemon Juice and Water mixture, in small quantities while stirring. The separation of Chena and Water can be seen immediately.
    6 tbsp Lemon Juice, 6 tbsp Water
  • Using a Sieve and Cloth, strain the liquid which you can drink or use for any other purpose as it is healthy. Pour water on chena so that the sour taste gets removed.
    ½ litre Water
  • Using the cloth, strain the water completely and transfer it to a plate
  • Rub chena for at least 10 minutes in small quantities to make it soft. Check softness and consistency by making a small sphere ball using hands. If it forms without crack, it is perfect.
  • Make small balls from the chena. Around 100 balls can form from the quantity we have using.

Boiling Chena Balls in Clay pot for Angoori Rasgulla

  • Take a clay pot and add water and sugar. Mix and boil closing the lid.
    2½ litre Water, 4 Cup Sugar
  • Remove 4 cups of boiling sugar water mixture in a glass bowl.
  • Add around 50 Chena balls one by one in the boiling sugar water mixture, close the lid and let it boil for 10 Minutes. In between open the lid so that water vapour gets space to evaporate.
  • Remove the boiled ball in the Glass Bowl having sugar water.
  • Add some water to the clay pot and let it boil. Add the remaining balls in it for boiling. Boil them in the same way, turn off the flame and transfer the balls to the glass bowl. Soft and spongy Angoori Rasgulla is ready.

Making Rasmalai

  • Wash the clay pot with water and add milk for boiling.
    1 litre Milk Full Cream
  • Boil the milk for 5 mins on low flame and add Sugar, Rosewater and Rose essence
    ½ Cup Sugar, 1 tbsp RoseWater, 4 drops Rose Essence Optional
  • Take a small bowl, add Milk and Custard Powder. Mix it.
    ½ Cup Milk Full Cream, 1 tbsp Custard Powder
  • On a low flame add the Custard Powder Milk to the clay pot. Mix and let it boil for 5 mins on low flame.
  • Turn off the flame and let it cool down for few minutes. Rasmalai is ready.

Angoori Rasmalai

  • Transfer Rasgulla by squeezing out the sugar water from each one of them in Rasmalai.
  • Close the lid and let it get set for 2-3 hours. Angoori Rasmalai is ready.



Angoori Rasmalai is a dessert that can be kept in the refrigerator and serve chilled.
Keyword Angoori Rasmalai, Rasmalai

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