Angoori Rabdi.
You can have Angoori Rabdi using 12 ingredients and 20 steps. Here is how you achieve it.
Ingredients of Angoori Rabdi
- Prepare For of Angoori sponges:.
- Prepare 1 liter of full fat milk.
- You need 2-3 tbsp of vinegar (add as required).
- Prepare 1/2 cup of sugar.
- It's 3 cups of water.
- It's 1/2 tsp of Cardamom powder.
- Prepare For of for Rabdi:.
- Prepare 4 cups of Milk.
- Prepare 1 tsp of Cardamom powder (elaichi powder).
- Prepare 1 pinch of Saffron.
- Prepare 1/2 cup of powdered makhana (fox nuts), almonds and some cashews.
- It's as required of Pistachio slivers for garnishing.
Angoori Rabdi step by step
- Method to prepare the sponges: Pour milk in a pan and allow it to boil. Once it boils, add vinegar to it. Stir the milk occasionally so that milk doesn’t stick to the bottom..
- Once milk comes to a boil, turn off the heat..
- When the milk has curdled properly, pour the milk into the strainer lined with a soft muslin cloth. You could also use any other cloth which is thin and allows the water to drain easily..
- Now grab the cloth from all the sides and rinse the contents very well under running water..
- Now take this coagulated milk in a flat thali and with the heel of your palm start mashing it with little pressure and stop when chenna start releasing ghee..
- Mash it for 5-6 minutes and make small balls. Balls should be smooth with no cracks..
- Now keep a big deep vessel on high flame and pour 5 cup of water into it. Add 1 cup of sugar and let it come to a boil..
- Once sugar-water comes to boil, gently slide all the chenna balls into it and cover the lid immediately, so that the steam remain inside the vessel..
- Cook for about 5 minutes on high heat and then turn the flame to minimum possible flame. Now cook it covered for next 20 minutes on lowest flame..
- Angoor (mini rasgulla) are now cooked. You may check it by pressing a sponge with your finger if it bounces back to it's original shape, it's cooked..
- Now take another pot and add some room temperature water. Shift all cooked rasgulla into it. Freshwater is necessary because they retain their shape when immersed in fresh water..
- Angoori sponges are ready..
- Method to prepare rabri: In a heavy bottom pan, bring milk to boil. Simmer on low heat for 10-minutes..
- Add powdered dry fruits and makhana to it as this will help in quick thickening of milk.
- Make sure you stir it intermittently to avoid burning and sticking at the bottom..
- Add saffron and sugar. Stir it well. Simmer until milk is reduced to half amount..
- Keep it aside to let it cool to room temperature. Rabdi is ready..
- Serving: Dunk the angoors into the rabri and let it sit for about 15-20 minutes so that the angoors get soaked nicely..
- Garnish with sliced pistachio and saffron strands..
- Serve chilled..
