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Angoor rabdi is exactly made just like Ras malai but Gullas are almost grape size for this recipe and that’s the reason may be it’s called Angoor Rabdi. When you will go through this recipe, you will also learn how to make Paneer. Paneer is basically made fresh at home and then either of these recipes can be made such as ras gulla, ras malai, angoor rabdi, peda and many many other Indian sweets. I tried to make angoor from ready made paneer but I couldn’t get success. So I highly recommend to make paneer at home and it’s very very easy to make great paneer at home.

Angoor Rabdi

Rating: 51

Ingredients

    Ingredients for Angoors:
  • 2 cups milk
  • 1/8 cup lemon juice
  • 21/2 tbsp sugar or adjust to your taste
  • 21/4 cups water
  • Pressure cooker
  • Makes about 20 angoors
  • Ingredients for Rabdi:
  • 3 cups of milk
  • 1/4 cup of sugar (adjust to your taste)
  • 1/8 teaspoon crush cardamom
  • 1 tablespoon sliced almonds and pistachios to garnish

Instructions

To make Angroors:
Basically paneer is made to make angoors.
Mix lemon juice in half a cup of hot water and keep aside.
Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separting from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.
Making the angoor:
Divide the dough into about 18-20 equal parts and roll them in smooth balls.
To make the balls apply some prassure at the first and then release when forming the balls, Make chickpeas size balls.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes or hear 1 or 2 whistles.
Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening.
Take out the balls from the syrup and squeeze them lightly,and keep aside.
For Rabdi:
Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
Serve the Angoor Rabdi chilled.
http://bhavnaskitchen.com/angoor-rabdi/

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