Season of festival just near, festival can not be complete without sweets. Festival and food tradition always walk together. Without sweet festival charm is like Gulab Jamun without sugar syrup. I always love to eat milky sweets. A very delicious sweet dish...Who can deny to have "Angoor Rabdi"....Angoors...soft spongy, tiny balls with rabdi is became now famous everywhere.
Every sweet shops are selling Angoor Rabdi, Yeah...Its true..to cook the "Angoor Rabdi" is challenging for many, who can not easily go to purchase from shops and always feel crave to have Angoor Rabdi. Here is solution of everyone's angoor rabdi craving... I am sharing recipe after trials and error, which turns into perfect recipe. Lets have Angoor Rabdi recipie
Cooking Time : 2 Hour
Portion : For 4 people
Ingredients For Rabdi
1 ltr - Full Fat Milk
125gm - Sugar ( Sugar proportion can be change as per taste)
10 nos - Soaked Almonds
10 nos - Cashews
10 nos - unsalted Pistachios
5 to 6 nos - Cardamom Powder
7 to 8 strings saffron - Soaked in 2 tbsp warmmilk
Method For Rabdi
- on the gas, Add the milk into wide bowl( so it can get nice boil, better to use non stick utensils which avoids to stick milk cream and also it get melts in to rabdi which helps rabdi to become more chunky with milk cream chunks)
- let the milk gets nice boil till becomes half.
- add the sugar into rabdi and saffron strings.
- Add the cardamom powder and sliced dryfruits.
- Rabdi milk thickness should not be very thick which will not allow Angoor to absorb rabdi milk.
- Rabdi is ready to serve after temprature of rabdi is cool, Add Angoors and stir gently. Keep into refrigerator for atleast 5 to 6 hours for perfect set with angoors.
- Serve with Pistachio & Almond slices.
Ingredients for Angoor
1 ltr - Full fat milk ( Buffalo Milk or Cow milk - Cow Milk will give more nice result of Angoor)
1 tsp - Citric Acid ( Dilution - 1 cup water and 1 tsp Citric Acid/ If Vinegar - 2 tsp and 1 cup water)
1 ltr - water
100 gm - sugar
5 ltr - chill water
Cotton cloth piece - To strain Paneer
Lets move for How to make Spongy...Bouncy....Angoor
- Turn on gas, let the milk starts to get boil for 10 minutes. Do not forget milk staring meanwhile here it is important step to keep staring milk till milk gets nice twice time boil.
- Reduce flame of gas, keep adding mixer of citric acid and water slowly gradually with staring ladle till Paneer starts to separate from milk. entire process will hardly take 2 to 3 minutes...not more than that.
- Turn off the gas and quickly strain water from paneer by using cotton cloth. After nicely strain water from paneer, important step is to wash paneer under water by smashing at least for 2 to 3 minutes. It will helps to remove smell of citric and also it will help to get paneer soft.
- Now tie the cloth tightly and keep it aside to strain extra water.. for exactly 8 to 10 minutes. ( Kindly do not keep paneer to get dry more than 10 minutes, Paneer will be harder and Hard Paneer is not useful for Angoor)
- Yey... Hope 8 minutes of timer will be over now...open the paneer and start kneading by using palms..kneading of paneer for at least 3 to 4 minutes will turns paneer smoother and softer.
- Take a bowl and add 1 ltr water. Keep it aside to get boil. Add approximately 100gm sugar.
- Important step is here...magic to make Angoor. after kneading paneer for while check paneer by rolling small balls, if it has cracks means its not ready, for 1 or 2 minute it requires more kneading. After nice kneading again check if paneer balls doesn't have cracks, Yeyyy... its perfect..make a small paneer balls as similar to marbles size...(It will become bigger once it gets boil into sugar water)
- Here, Paneer Balls are ready, gently add into boiling sugar water, Now let the Angoor gets nice boiled. Angoor size will be almost double after nicely cooked into water for at least 5 to 8 minutes on medium flame.
- Angoor is ready to add rabdi, let the angoor gets room temperature while adding to rabdi. Do not strain water of Angoor before mix it with rabdi. Keep Angoor into cooked water which will help Angoor to be moist and sponge.
Angoor Rabdi is ready to serve...after setting aside for 4 hour refrigerator. Try it, taste it and comment about your experience.
Special Notes
- After mixing Angoor into rabdi it requires 5 to 6 hour time for absorbing.
- While processing for Angoor( Paneer) never keep paneer into water once its separate from milk quickly strain it and pour chill water which will reduce temperature of paneer and will prevent to get hard.
- Never mix Angoor while rabdi or Angoor both are Hot. Always mix when both are at room temperature. Mixing of Angoor and rabdi while they are hot, Angoor can be either more harder which will not absorb Rabdi or Angoor will breaks into small chunks rabdi.
- Keep everything on right time and maintain measurements of all ingredients.
- No need to mix any kind of flour into paneer while making Angoors, Perfect kneading and soft texture of paneer automatically turn into soft paneer dough.
Now, with out any mixing of flour or any mistakes, Enjoy delicious home made sweet " Angoor Rabdi"
Suggestions are always Welcome!!! Suggestion brings more innovations!!!!
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