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Angoori Rabdi Recipe

Recipe By Mithlesh Gupta

#Mom ANGOORI RABDI DESSERT – Grape Sized Paneer Balls Served With Creamy thick Rabdi.

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45minstotal
45m.total
Angoori Rabdi
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Ingredients for Angoori Rabdi Recipe

  • 1/4 Litre full fat milk
  • 75 g sugar
  • 1/4 Litre litre water
  • 1/4 Tbsp Juice of a lemon
  • As Required Ingredients for rabdi
  • 0.38 Litre Itr full cream milk
  • 50 g ml Nestle sweetened condensed milk (milkmaid )
  • 0.06 Cup Mix chooped dry fruits
  • 1/4 Tsp cardamom powder
  • A Pinch pinch saffron strings
  • 1/4 Tbsp cornflour
  • As Required Some dry fruits
  • As Required Dry rose petals
  • As Required Saffron

Directions: Angoori Rabdi Recipe

  • STEP 1.Heat milk in a heavy bottom pan.Once the milk comes to a boil, switch off the flame and allow the milk down the temperature a bit.Add lemon juice till the milk curdles.
  • STEP 2.Take chenna in a cloth and keep on pouring cold water onto it, so that the lemon flavor does not get added to the chenna. Press the cloth with the hands to strain the excess water or tie and hang for 30 minutes for the extra water to drain out. Chenna is ready to make rasgulla.
  • STEP 3.Take the chena in a plate and mash the chena with your hands for 8-10 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft
  • STEP 4.Now divide the dough in equal parts and make mini balls from it.
  • STEP 5.
  • STEP 6.Meanwhile in a pan mix the sugar and water and let it boil at high temperature.Put the rasgulla balls in the boiling sugar syrup.
  • STEP 7.Cover and cook the rasgullas in sugar syrup for 10-12 minutes on high flame. Rasgulla will puff up. Turn off the flame and let it cool down.
  • STEP 8.For Rabdi :-
  • STEP 9.Take  full-fat milk in a kadhai.
  • STEP 10.Simmer till it reduced to 1/3rd.Keep collecting the malai on the edges and keep stirring.In a small bowl, take 2 tbsp milk and add cornflour. Mix it well so that no lumps are formed.
  • STEP 11.Add the cornflour mixture and  milkmaid in the milk and keep stirring.Add chopped dry fruit while cooking.Add saffron and cardamom powder.
  • STEP 12.Cook for approx. 10 minutes from now or till the milk gets thicken
  • STEP 13.Now drop these mini rasgulla to the milk and simmer for 5 to 6 minutes on low flame. Mini rasgulla with Nestlé milkmaid rabdi is now ready.
  • STEP 14.Cool to room temperature and then chill before serving. Serve cold.
  • STEP 15.Serving: Transfer it to a serving bowl and garnish with some chopped pistachios, dry rose petals and saffron serve chilled.
Nutrition
value
2151
calories per serving
121 g Fat38 g Protein235 g Carbs2 g FiberOther

Current Totals

  • Fat
    121g
  • Protein
    38g
  • Carbs
    235g
  • Fiber
    2g

MacroNutrients

  • Carbs
    235g
  • Protein
    38g
  • Fiber
    2g

Fats

  • Fat
    121g

Vitamins & Minerals

  • Calcium
    652mg
  • Iron
    6mg
  • Vitamin A
    45mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    362mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    339mg
  • Manganese
    3mg
  • Phosphorus
    711mg
  • Selenium
    19mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Mithlesh Gupta