Angoor Rabdi or Ras Malai - Indian
|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|
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.
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.
14. Serve the angoor rabdi warm or chilled garnished with slivered almonds and pistachios.
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.