Angoori Malai with Mango

Method

1. 1

   Boil 1 litre milk; add 2 tbsp lemon juice till it curdles. Strain through muslin, rinse with cold water. Hang 30 mins.

2. 2

   Knead the chenna with the heel of your palm 8–10 mins till smooth and slightly greasy. Shape into 20 tiny marble-size balls.

3. 3

   Boil 1 cup sugar + 4 cups water. Drop balls in; cover and boil 10 mins. They will double. Cool in syrup.

4. 4

   Rabri: simmer remaining 500 ml milk, reduce by half, stirring. Add 2 tbsp sugar, saffron and cardamom. Chill.

5. 5

   Gently squeeze syrup out of the chenna balls and drop into the chilled rabri. Refrigerate 1 hr.

6. 6

   Serve in small bowls topped with fresh mango cubes, slivered pistachios and almonds.

Adapted from Nisha Madhulika – Angoori Rasmalai