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Angoor Rabdi Or Ras Malai - Indian

Ingredients
For the chenna/khoya
  Full fat milk 2 Cup (32 tbs)
  Fresh lime juice 4 Tablespoon
  Water 1⁄4 Cup (4 tbs)
For the angoor
  Water 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs) (Use as required)
  All purpose flour 1 Teaspoon (Optional)
  Baking powder 1 Pinch (Optional)
For the rabdi
  Half and half milk/Regular milk 2 Cup (32 tbs) (Regular milk - 4 cups)
  Sugar 1⁄2 Cup (8 tbs) (Use as required)
  Saffron 1 Pinch, ground
  Cardamom powder 1⁄2 Teaspoon
For the garnish
  Almonds 1 Tablespoon, slivered
  Pistachio 1 Tablespoon, slivered
Directions

GETTING READY
To prepare the Chenna/Mawa/Khoya:
1. Take a heavy bottomed pan with the full fat milk and boil on a medium high heat.
2. While the milk boils, in another bowl dilute 4 table spoons of fresh lime juice with 1/4 cup of water.
3. When the milk comes to a boil, gradually add the lime juice mixture and stir gently allowing the milk to curdle.
4. Take a bowl and pour the curdled milk over a few layers of cheesecloth into the bowl. Wash this curdle mixture and rinse thoroughly in cold water to remove the lime juice from it.
5. After rinsing, squeeze out all the water and place it under a weight to remove any excess water remaining in it. After about 5 minutes the chenna is ready for use.

MAKING
To prepare the Angoor:
6. Take the prepared chenna and knead it gently like a dough. If required sprinkle some all purpose flour and baking powder on it for fluffiness. Set aside.
7. Meanwhile, in a pressure cooker add water and sugar and heat it to bring to a boil.
8. In the time the water takes to boil, make balls with small equal portions of the chenna. Once the water and sugar starts to boil, drop in the angoor balls and close the lid of pressure cooker to cook. (This can be cooked in an open pot as well. It would take a little longer time to cook in an open pot). Once cooked, turn off the heat and take the pressure cooker off the stove and let it cool naturally. (You can also pour cold water on top of the lid of the cooker to cool it instantly).
To prepare the rabdi:
9. While the angoor cooks, in another pot take half and half milk or regular milk and cook on low heat till it simmer. Simmer until it gets thick in consistency. Stir occasionally. Once thick enough, turn off the heat and allow it to cool slightly.
10. Meanwhile serve out the cooked and cooled angoors into a plate.
11. When the rabdi is slightly warm add the ground saffron and sugar. Stir to dissolve the sugar.
12. Take the cooled angoors one by one and lightly squeeze to remove any sugar syrup from it and add them to the rabdi. Stir gently.
13. Add cardamom powder and stir gently.

SERVING
14. Serve the angoor rabdi warm or chilled garnished with slivered almonds and pistachios.

TIPS
Do not add sugar to hot milk. The milk should be just about warm enough when you add the sugar, this will help the milk thicken to the right consistency.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Method: 
Boiled
Restriction: 
Vegetarian, Low Cholesterol
Drink: 
Milk
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
6
If you are interested in making an Indian dessert then this must be tried. This is a rich dessert as it's mostly made by milk. This is very famous in North India. Watch the video as Chef Bhavna shares this superb recipe.

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1 Comment

suvidha's picture
i want to know that can we prepare angoors one day before?