Angoori Rabri

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The first post on my blog, the start of a new journey.. it had to be a sweet one! So let's get this started!



Angoori Rabri is a sweet delicacy famous all over India as well as other countries in the Indian subcontinent. Small grape sized sponges called angoor (also knows as mini rasgulla) are dunked in thick condensed milk and garnished with rose petals or dry fruits as per your liking.

Ingredients for Angoori sponges:

1 liter full fat milk
2 to 3 tbsp vinegar (add as required)
1/2 cup sugar
3 cups water
½ tsp Cardamom powder (elaichi powder)

Ingredients for Rabdi:

4 cups Milk
1 tsp Cardamom powder (elaichi powder)
A pinch of Saffron
1/2 cup powdered makhana (fox nuts), almonds and some cashews
Pistachio slivers for garnishing

Method to prepare the sponges:

1. Pour milk in a pan and allow it to boil. Once it boils, add vinegar to it. Stir the milk occasionally so that milk doesn’t stick to the bottom.
2. Once milk comes to a boil, turn off the heat.
3. When the  milk has curdled properly, pour the milk into the strainer lined with a soft muslin cloth. You could also use any other cloth which is thin and allows the water to drain easily.
4. Now grab the cloth from all the sides and rinse the contents very well under running water.
5. Now take this coagulated milk in a flat thali and with the heel of your palm start mashing it with little pressure and stop when chenna start releasing ghee.
6. Mash it for 5-6 minutes and make small balls. Balls should be smooth with no cracks.
7. Now keep a big deep vessel on high flame and pour 5 cup of water into it. Add 1 cup of sugar and let it come to a boil.
8. Once sugar-water comes to boil, gently slide all the chenna balls into it and cover the lid immediately, so that the steam remain inside the vessel.
9. Cook for about 5 minutes on high heat and then turn the flame to minimum possible flame. Now cook it covered for next 20 minutes on lowest flame.
10. Angoor (mini rasgulla) are now cooked. You may check it by pressing a sponge with your finger if it bounces back to its original shape, its cooked.
11. Now take another pot and add some room temperature water. Shift all cooked rasgulla into it.
Freshwater is necessary because they retain their shape when immersed in fresh water.

Your angoor sponges are now ready.

Method to prepare rabri:

1. In a heavy bottom pan, bring milk to boil.
2. Simmer on low heat for 10-minutes.
3. Add powdered dry fruits and makhana to it as this will help in quick thicken is of milk
4. Make sure you stir it intermittently to avoid burning and sticking at the bottom.
5. Add saffron and sugar. Stir it well. Simmer until milk is reduced to half amount.
6. Keep it aside to let it cool to room temperature.
Rabdi is ready.

Serving:

1. Dunk the angoors into the rabri and let it sit for about 15-20 minutes so that the angoors get soaked nicely.
2. Garnish with sliced pistachio and saffron strands.
3. Serve chilled.



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