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Mango Rasmalai Recipe
|Ricotta cheese/Paneer||32 Ounce|
|Confectioner sugar||10 Ounce|
|Half and half||4 Cup (64 tbs)|
|Powdered cardamom||1 Teaspoon|
|Rose water||1⁄2 Teaspoon|
|Slivered almonds||2 Teaspoon|
|Chopped pistachios||2 Teaspoon|
|Water||6 Cup (96 tbs)|
|Sugar||3 Cup (48 tbs)|
|Mango pulp||1 Cup (16 tbs)|
Calories 835 Calories from Fat 262
% Daily Value*
Total Fat 30 g45.9%
Saturated Fat 18.2 g90.9%
Trans Fat 0 g
Cholesterol 102.6 mg
Sodium 145 mg6%
Total Carbohydrates 128 g42.6%
Dietary Fiber 0.73 g2.9%
Sugars 116.1 g
Protein 18 g35.1%
Vitamin A 18.8% Vitamin C 2.1%
Calcium 37% Iron 3.9%
*Based on a 2000 Calorie diet
mix together the confectioner's sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and
shape it into flat balls.
Bring the water and sugar to a boil to
yield sugar syrup.
The syrup should not be too thick.
Place the balls of cheese one by one in the syrup and
warm them up. They should become spongy.
In the meantime, boil the half and half with
the rose water.
Add the cardamom and nuts to the half and half.
Add the cooked balls, and the mango pulp to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room