Recipe: Perfect Angoor rabdi

Angoor rabdi. Low Prices - Save Money Online Now! When you will go through this recipe, you will also learn how to make Paneer. Angoor rabdi is a sweet, succulent and heavenly delicious.

Making rabri, the traditional way, is a time-consuming affair as the milk is simmered on a low flame for a long time to thicken and get its desired texture. I used the quickest way by using corn flour for thickening and lemon juice to get the required grainy texture. Soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruit slivers and rose petals, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals. You can cook Angoor rabdi using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Angoor rabdi

1. Prepare of For angoor sponge.
2. It's 2 litre of milk.
3. Prepare 1/4 cup of vinegar.
4. Prepare of For sugar syrup.
5. It's 1 cup of sugar.
6. You need 2 cup of water.
7. You need of For rabdi.
8. You need 2 cup of milk.
9. Prepare 1/4 cup of sugar.
10. You need 10-12 of saffron strands (kesar).
11. You need 1/4 teaspoon of cardamom powder (elaichi powder).
12. Prepare 5-6 of almonds (chopped).

ABOUT Kheersagar / Angoor Rabdi RECIPE. Cottage cheese dumplings in sweet flavoured reduced Milk. Fruit and nut angoor rabdi Rekha Bapodra Wellingborough, England. You can have it in your fast too.

Angoor rabdi instructions

1. In a milk, heat milk.When the milk begins to boil, add vinegar while continuously stirring.When curd starts separating from the whey, switch off the gas..
2. Strain the coagulated milk using a strainer lined with muslin/cheesecloth/cotton cloth. Pour a glass of water over it and squeeze so as to remove the sourness of vinegar. Put a heavyweight over it and keep it for 15-20 minutes so that all excess water is strained. You will get soft chena after water is drained out..
3. Place chena in chopper and let it chop for 2 mins. It will be very creamy soft.Roll it into soft smooth dough..
4. Make small pea-sized balls from kneaded chena..
5. In a deep bottomed vessel, add 1 cup sugar and water.make sure you take the vessel large as chena balls will expand while cooking Keep the vessel over medium flame to heat the syrup. Allow the syrup to start boiling. When the syrup starts boiling, add balls in parts. Don’t add all the chena balls at once, otherwise, the temperature of sugar(sugar syrup) water will drop..
6. Simmer the balls in syrup 10minutes.Remove chena balls from the syrup and keep them aside..
7. In milk pot, add 1-litre full-fat milk. Keep the pan on a low flame and bring it to boil. Keep stirring occasionally.add 10-12 strands of saffron (Kesar) to 2 tsp of water for soaking. Keep it aside.When the milk becomes thick and is reduced to half the quantity, add sugar,cardamom powder (elaichi powder), soaked saffron strands(prepared in step 3) in rabdi. Stir well..
8. Garnish with chopped almonds and pistachios. Serve angoor rabdi chilled or at room temperature.

Features: - Free from Impurity - Excellent in Taste. Contact Seller Ask for best deal. Get Latest Price Request a quote. How to make Makhana Rabdi by Hem Lata. Easy Rabdi Recipe ( Rabri. rabri recipe.