Angoor Rabdi ... my DAD's favorite :)

My dads new favorite is angoor rabdi. He is diabetic but still finds an excuse to eat a little of it whenever he gets a chance. Posting this "For my dad with love" - I love you pa. We all love this in our home. Small and cute (as I should put it) they are delish. No one can ever stay away from it when served

Angoor rabdi is actually a kind of miniature version of rasmalai. Small paneer balls soaked in thickened milk make it rich and creamy. When chilled, they soak up all flavors and taste heavenly

Some people stay away from making these recipes - rasgulla, rasmalai, angoor rabdi and similar. It is just a matter of learning the trick. Just try a little and you are sure to enjoy the best flavors in your own home. Once you get a hang of how to do it, you will want to just keep trying whenever you get a chance. Yes it is true, whenver I have half of litre of milk leftover and am sure its not play around in the kitchen that day, then it is one of these homemade paneer recipes that hit the table that day. Learn it simple and enjoy it. I know I can never get enough of it

Serves... 6 ppl

Serve option... Chilled

This is what u'll need....

For angoor ->

Milk - 1/2 litre 
Sugar - 3/4 cup 
Water - 2 cups
Vinegar - 1 tbspn

For rabdi ->

Milk - 1 1/2 cup
Sugar - 3 tbspn
Cardamom - 2-3 pods
Almond essence - 2 drops(optional)
Saffron - few strands 

Here is the stir....

• Pour half a litre milk in a heavy bottomed pan and make paneer using this Homemade paneer recipe

• Drain all the excess water from the paneer and transfer it to a wide plate

• Knead the paneer with you palm for a few minutes. The heat of your palm and the kneading should let the paneer smooth out into a dough form. Stop kneading when your palm starts getting greasy

• Take small pieces of dough and roll it into rounds. When I say small here, I mean smaller than a marble

• Repeat the process with the rest of the dough and make the balls. Keep it aside while you can get the sugar syrup ready

• Pour sugar and water into a pressure cooker and bring it to a rolling boil

• Drop the paneer balls into the cooker and cover it with the lid. Pressure cook till one whistle and then simmer for 8-10 minutes

• Let the steam/pressure go down. It should be warm enough to handle before you start using it

• Meanwhile boil milk for rabdi and let it simmer for a few minutes to thicken. Have added fresh malai too for more taste. I dont like it too thick so only a few minutes on the stove works best for me. If you like the rabdi very thick let it simmer for more time till you reach the desired consistency

• Add sugar as per you taste. Mix saffron in a tablespoon of milk and pour it into the pan. Pour 1-2 drops of almond essence and crushed cardamom to finish it off. Turn off the flame and let it cool

• Check the pressure cooker. If the pressure is gone by now, open it and strain the rasgullas/angoors using a strainer

• Give  the angoors a gentle squueze to drain out a little sugar syrup from them

• Transfer the squeezed balls to the warm thickened milk and let it sit for some time before serving

• Refrigerate and serve chilled. Garnish with almond and pistachio shavings

Note:

• Dont squeeze the angoors very hard or it will break
• Add just 1-2 drops of essence for a mild flavor. Too much will make it taste more of essence than original flavors
• Adjust sugar to suit your taste
• Soak it for 4-6 hours before serving for the best taste