Angoori mango bread rasmalai Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and bring it to a boil. Add lemon juice and stir until the milk curdles. Strain the curdled milk through a muslin cloth to separate the whey. Rinse the curdled milk under cold water to remove any lemony flavor.
• STEP 2.In a separate saucepan, heat water and sugar to make a syrup. Add cardamom pods and let it simmer for a few minutes. Remove from heat and let it cool.
• STEP 3.Cut the bread slices into small round shapes using a cookie cutter. Dip the bread rounds in the sugar syrup and place them in a serving dish.
• STEP 4.Gently squeeze the excess syrup from the bread rounds and pour the sweetened milk over them. Add chopped angoori mangoes on top.
• STEP 5.Refrigerate the dish for a few hours to allow the flavors to meld together. Serve chilled and garnish with pistachios or saffron strands, if desired.

Cooking Tips

• Use fresh and ripe mangoes for the best flavor.
• You can use any type of bread for this recipe, but white bread works best.
• Make sure to squeeze out the excess syrup from the bread rounds to prevent the dish from becoming too soggy.
• You can adjust the sweetness of the milk and syrup according to your taste preference.
• Garnish the dish with pistachios or saffron strands for an extra touch of elegance.

Storage and Serving

• Angoori mango bread rasmalai is best served chilled.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, you can refresh the dish by adding a little more sweetened milk and garnishing with fresh mangoes.