Angoor Rabdi Recipe

angoor rabdi

Angoor rabdi is a delicious and creamy sweet dish made with coagulated milk (chenna) sponges dunked in evaporated milk (rabdi). It is very similar to ‘ras malai’ except that in angoor rabdi the sponges are of grape size hence the name ‘angoor rabdi’.

You can also check other sweet dish recipes:

Bombay Ice Halwa

Rice kheer

Sabudana kheer

Coconut ladoo

Churma ladoo

Moong dal halwa

Kaju katli

shrikhand

Stepwise recipe to make Angoor Rabdi:

For angoor sponges:

  1. In a deep bottomed pan, heat ½ litre milk.
  2. When the milk begins to boil, start adding lemon juice in small proportions while continuously stirring.
  3. When curd starts separating from the whey, switch off the gas.
  4. Strain the coagulated milk using a strainer lined with muslin/cheesecloth. Pour a glass of water over it and squeeze so as to remove the sourness of lemon. 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.
  5. Place chena in a dry plate and rub with your fingers.
  6. Knead chena with your palm for 4-5 minutes.
  7. Roll it into soft smooth dough.
  8. Make small pea-sized balls from kneaded chena. 
  9. In a deep bottomed vessel, add 1 cup sugar. The chena balls will expand while cooking so make sure you take the vessel large enough to accommodate all the chena balls.
  10. In the same vessel, add 4-5 cups of water.
  11. Keep the vessel over medium flame to heat the syrup.
  12. Allow the syrup to start boiling.
  13. When the syrup starts boiling, add chena balls in parts. Don’t add all the chena balls at once, otherwise, the temperature of sugar water will drop. It is very necessary that the syrup boils continuously. 
  14. Simmer the chena balls in syrup 10-12 minutes.
  15. Remove chena balls from the syrup and keep them aside.

For rabdi:

  1. In a heavy-bottomed pan, add 1-litre full-fat milk.
  2. Keep the pan on a low flame and bring it to boil. Keep stirring occasionally.
  3. When the milk gets warm, take about 2 teaspoons of milk in a small bowl and add 10-12 strands of saffron (Kesar) for soaking. Keep it aside.
  4. When the milk becomes thick and is reduced to half the quantity, add ¼ cup powdered sugar.
  5. Add ¼ teaspoon cardamom powder (elaichi powder).
  6. Add soaked saffron strands(prepared in step 3) in rabdi. Stir well.
  7. Now add all the chena balls(angoor) in the rabdi. Let it cook for 3-4 minutes.
  8. Garnish with chopped almonds and pistachios. Serve angoor rabdi chilled or at room temperature.
Angoor Rabdi Recipe – A stepwise photo guide to make angoor rabdi
Prep Time
10 mins
Cook Time
30 mins
 

Here is a complete stepwise photo guide on how to make angoor rabdi

Course: sweets & Desserts
Cuisine: Indian
Keyword: festive recipes, sweet dishes
Servings: 4 persons
Ingredients
For angoor sponges
  • ½ litre milk (full fat)
  • 3 – 4 teaspoon fresh lemon juice
  • 4 cups water
  • 1 cup sugar
For rabdi
  • 1 litre milk (full fat)
  • ¼ cup sugar (powdered)
  • 10 – 12 saffron strands (kesar)
  • ¼ teaspoon cardamom powder (elaichi powder)
  • 4 – 5 almonds (chopped)
  • 4 – 5 pistachios (chopped)
Instructions
For angoor sponges
  1. In a deep bottomed pan, heat ½ litre milk.

    Angoor rabdi step_1
  2. When the milk begins to boil, start adding lemon juice in small proportions while continuously stirring.

    Angoor rabdi step_2
  3. When curd starts separating from the whey, switch off the gas.

    Angoor rabdi step_3
  4. Strain the coagulated milk using a strainer lined with muslin/cheesecloth. Pour a glass of water over it and squeeze so as to remove the sourness of lemon. 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.

    Angoor rabdi step_4
  5. Place chena on a dry plate and rub with your fingers.

    Angoor rabdi step_5
  6. Knead chena with your palm for 4-5 minutes.

    Angoor rabdi step_6
  7. Roll it into soft smooth dough.

    Angoor rabdi step_7
  8. Take a small amount of chena and with your palm roll it into small pea-sized ball.

    Angoor rabdi step_8
  9. Likewise, make small balls(angoor) from kneaded chena and keep them aside in a plate.

    Angoor rabdi step_9
  10. In a deep bottomed vessel, add 1 cup sugar.

    Angoor rabdi_10
  11. In the same vessel, add 4-5 cups of water.

    Angoor rabdi step_11
  12. Keep the vessel over medium flame to heat the syrup.

    Angoor rabdi step_12
  13. Allow the syrup to start boiling.

    Angoor rabdi step_13
  14. When the syrup starts boiling, add chena balls in parts. Don’t add all the chena balls at once, otherwise, the temperature of sugar water will drop. It is very necessary that the syrup boils continuously. 

    Angoor rabdi step_14
  15. Simmer the chena balls in syrup 10-12 minutes.

    Angoor rabdi step_16
  16. Remove chena balls from the syrup and keep them aside.

    Angoor rabdi step_18
For rabdi
  1. In a heavy-bottomed pan, add 1-litre full-fat milk.

    Angoor rabdi step_19
  2. Keep the pan on a low flame and bring it to boil. Keep stirring occasionally.

    Angoor rabdi step_20
  3. When the milk gets warm, take about 2 teaspoons of milk in a small bowl and add 10-12 strands of saffron (Kesar) for soaking. Keep it aside.

    Angoor rabdi step_21
  4. When the milk becomes thick and is reduced to half the quantity, add ¼ cup powdered sugar.

    Angoor rabdi step_22
  5. Add ¼ teaspoon cardamom powder (elaichi powder).

    Angoor rabdi step_23
  6. Add soaked saffron strands(prepared in step 3) in rabdi. Stir well.

    Angoor rabdi step_24
  7. Now add all the chena balls(angoor) in the rabdi. Let it cook for 3-4 minutes.

    Angoor rabdi step_25
  8. Garnish with chopped almonds and pistachios. Serve angoor rabdi chilled or at room temperature.

    angoor rabdi recipe


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