As this is my first blog, I would like to begin on a sweet note; something that I have mastered over the years; something that I love to make, serve and relish myself.. Yes – its Angoor Rabdi – one of the popular bengali sweet of spongy cottage cheese balls alias rasgullas (angoor) soaked in thickened and sweetened milk (rabdi)..
I learnt this dish from my mother in my childhood days and mastered it over the years.. This dish has two parts to it – one making the angoor (which can be made at home or purchased from outside) and second is the rabdi.. I personally recommend making both at home only, but people feel that making the angoor at home is a humongous task.. But believe me, it is very simple and easy to make.. I will be covering the recipe of Rasgulla in my next post and also clarify few of the myths relating to it..
So lets get started with the ingredients and recipe for Angoor Rabdi..
Ingredients:
Small Rasgullas – 15-18 pcs
Full Cream Milk – 1 litre
Sugar – 1 cup
Cardamom (Elaichi) Powder – 1 tsp
Kesar – few strands
Almonds (Badam) and Pistachio – handful
Method:
Step 1
Pour the milk into a deep, thick bottomed pan and bring it to boil on high flame. Once the milk boils, lower the flame and keep stirring until it reduces to three-fourth its original volume. Keep scrapping the cream that collects on the sides of the pan.
Step 2
Add sugar and cardamom (elaichi) powder to the boiling milk.
Step 3
Vertically cut the almonds and pistachio into long pieces. Add it to the boiling milk.
Step 4
Take the few strands to saffron in a cup and add two tsp of hot milk to it. Gently crush the saffron in the milk so that the colour and flavour of the saffron spreads evenly. Add this mixture to the milk.
Step 5
After adding the saffron mixture to the milk, put off the flame and allow the thickened milk (rabdi) to cool down.
Note: Always put saffron at the end and don’t allow the milk to boil much after adding the saffron. Overheating of saffron would make it bitter.
Step 6
Once the milk has cooled down, take the rasgullas. Squeeze all the sugar syrup out of the rasgullas and add it in the rabdi.
Step 7
After adding the rasgullas, refrigerate the angoor rabdi and serve chilled. While serving, garnish with saffron strands, almond and pistachio pieces.
Do try it at home and share your experiences here.. Do comment back if you face any difficulty while preparing the dish.. I would be happy to guide you always !!!
You may experiment this dish with different flavors that tickle your taste buds; strawberry crush, chocolate sauce, cocoa powder, sitaphal pulp, etc.. in place of saffron..
Nice article.. Love this recipe !!!
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Shall make it….share receipe of rasgullas also…
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Yes.. Will follow soon..
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Awesome manan….nice to see people like you.. Now i feel me and stuti really missed it.
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Wow .. After reading the steps tempting to try it myself.
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Nice recipe. Looking forward for ur easy rasgulla recipe.
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Amazing recipe…great start Manan….will be writing for your delicious and tasty recipes…all the best..keep it up..
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I hope you meant waiting and not writing else people will think that I am getting the blog written from you.. 😉
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Well written Manan !! Superb start !!
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Great start brother.
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great stuff Manan…. Keep them coming 🙂
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NIce !
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Looks yummy…. you should share it along with Monday mantra.. 😉
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