Angoor Rabdi

Recipe contributed by: Rashmi Sampat

Here is a delicious recipe I inherited from my aunt, Sandhya didi. As with most of the recipes, this was born over the phone. I wanted to make something new for Diwali that I had never made before. My aunt suggested that Angoor Rabdi would be fun to make, of course, not easy--but definitely fun and delightful. Luckily, my mom was visiting me, and I took the mammoth task of treating my family with this delectable dessert.

Serves : 15
Time: Prep time: 20 min. Cooking time: 120 min
Difficulty Level: Moderate



Ingredients:

1 Gallon whole milk divided
2 tbs lemon juice
4 cups water
1.5 tbs vanilla custard powder
2 tabs + 2 cups sugar
Few strands of saffron
1 tsp cardamom powder
15 Almonds Chopped
15 Cashews chopped
15 Pistachios chopped + few for garnishing

Instructions:

For Making Angoor:

1) Bring half gallon of milk to boil and then add lemon juice to curdle.

2) Strain the cheese using cheese cloth.

3) Keep the cheese under pressure for 1/2 an hour to drain any excess water.

4) Take the cheese on the rolling board and knead till it gets smooth.

5) Make cherry sized balls from the cheese.

6) In pressure cooker bring 4 cups of water to boil and add 2 tbsp sugar.

7) Add cherry sized cheese balls to the water and pressure cook on medium heat till 2 whistles.

8) Drain excess water from the cheese balls now called angoor and keep aside.

For Making Rabdi :

1) Dilute vanilla flavor custard powder in cold milk.

2) Bring another half gallon milk to boil in a heavy bottom pan on medium heat and keep stirring.

3) After few boils add custard powder mix and stir constantly.

4) Add Sugar, saffron, cardamom and boil for 10 more minutes.

5) Add prepared Angoors and boil for 10 more minutes.

6) Add chopped nuts and keep the Angoor Rabdi to cool.

7) Garnish with Pistachios and serve chilled.