Angoor rabdi

Angoor Rabdi – Grape Sized Paneer balls dunked in creamy thick milk! This melt-in-your-mouth homemade Bengali sweet is perfectly pillowy-soft, fluffy, delicious, and indulgent!

If you are browsing for an enticing Indian sweet recipe, then you’ve come to the right place! This Angoori rabdi is your go-to dessert recipe for any special or festive occasion.

Here is an easy step-by-step recipe with a video to make an exotic Indian sweet with all the possible tips and tricks to get it right! Once you crack the steps to make this dessert soft at home, there is no looking back!

Tips for Kesar Rabdi
Use full-fat milk ONLY to make the rabdi, low fat milk will not give good results.
Never use a thin pan while preparing rabdi, as there are high chances for milk to burn. Always use a heavy bottom pan.
Make sure to frequently stir the milk as the milk burns easily in the bottom of the pan.
Don’t use readymade cardamom powder. Use freshly made cardamom powder.
Use your choice of nuts.
I have made Kesar (Saffron) rabdi. To make a plain version, skip the saffron.
Adjust sugar in rabdi according to your liking.
Tips for Angoor (Rasgulla)
DONT add vinegar or lemon juice to boiling milk. Else it will result in chewier and hard rasgullas.
DONT let the curdled milk sit in whey for a long time. Drain it as soon as possible.
Use the whey for kneading the dough for Roti, to make soup, dal, or curries.
Be careful while squeezing the water. The water will be very hot.
Chenna shouldn’t be pasty. if it’s pasty, it needs to be drained for some more time. Please refer video for better texture ideas.
Kneading the dough is THE MOST critical step. You have to knead it until you get a soft, smooth, non-sticky dough.
Sign of perfectly kneaded dough – “You will notice some fat begins to ooze out”.
Knead the paneer or chenna properly till it forms the dough and no granules are seen. At the same time, do not over-knead as chenna will start releasing oil, resulting in hard angur.
To make the kneading process a little easy, transfer the chenna to the blender and pulse it for 15 to 20 seconds, 4 to 5 times, or until it forms a dough ball.
While making paneer balls, make sure you do not have any cracks in them, otherwise, the paneer balls would dissolve in sugar syrup while boiling.
While making balls, if you notice cracks, knead the chenna for a few more minutes. If you find the chenna dough is very dry, sprinkle a few drops of milk and knead it some more time.
Make sure to have enough room in your pan for paneer balls to swell while boiling.
The water MUST be rolling boil when you add rasgullas (angoor).
Don’t overcrowd the angoor. Or else It will lose its shape. You can cook the balls in batches.
Don’t open the lid in between. Cook them undisturbed.
The basic rule is DONT give temperature attacks when rasgullas are cooking. The sudden temperature change will result in flattened and hard rasgullas.
I make rasgullas in my pressure cooker too. To make it in a pressure cooker, boil the water and sugar in a pressure cooker. Add paneer balls to it. Boil them for 2 whistles over medium to high heat, it will take about 5 to 6 minutes. Slow down the flame to low to medium heat and let it cook for another 5 minutes (This is a very important step). Switch off the flame and let the pressure cooker cools down completely. Open it after 30 minutes.
To make rasgulla in the instant pot, boil water and sugar on saute mode. Add paneer balls, cover the instant pot, vent valve on sealing position, press the manual button, and set the timer for 5 minutes. Once 5 minutes are over, let the pressure release naturally. and rasgulla is done. Pro-tip – Fill IP pot halfway only, not more than that.
To check if the rasgullas are done or not, take cold water in a glass or bowl, drop the one rasgulla in that water. If sinks, it is ready. And if it floats that means it is undercooked and it needs to be cooked further.
The rabdi should be warm when you add the angoor balls to it. So the balls should cool down to room temperature but the milk should be warm.
Squeeze the sugar syrup from paneer balls well else it will not absorb rabdi.

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Detailed Recipe
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Видео Angoor rabdi канала CookingCarnival