Here is a complete stepwise photo guide on how to make angoor rabdi
In a deep bottomed pan, heat ½ litre milk.
When the milk begins to boil, start adding lemon juice in small proportions while continuously stirring.
When curd starts separating from the whey, switch off the gas.
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.
Place chena on a dry plate and rub with your fingers.
Knead chena with your palm for 4-5 minutes.
Roll it into soft smooth dough.
Take a small amount of chena and with your palm roll it into small pea-sized ball.
Likewise, make small balls(angoor) from kneaded chena and keep them aside in a plate.
In a deep bottomed vessel, add 1 cup sugar.
In the same vessel, add 4-5 cups of water.
Keep the vessel over medium flame to heat the syrup.
Allow the syrup to start boiling.
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.
Simmer the chena balls in syrup 10-12 minutes.
Remove chena balls from the syrup and keep them aside.
In a heavy-bottomed pan, add 1-litre full-fat milk.
Keep the pan on a low flame and bring it to boil. Keep stirring occasionally.
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.
When the milk becomes thick and is reduced to half the quantity, add ¼ cup powdered sugar.
Add ¼ teaspoon cardamom powder (elaichi powder).
Add soaked saffron strands(prepared in step 3) in rabdi. Stir well.
Now add all the chena balls(angoor) in the rabdi. Let it cook for 3-4 minutes.
Garnish with chopped almonds and pistachios. Serve angoor rabdi chilled or at room temperature.