Angoori Rabdi Or Indrani Cup
"You eat with your eyes first" goes very well with these cute little cups of joy.
This is a very famous delicacy in Delhi. Nowadays they're also popularly known as Indrani cups. I just love these sweets to the core and can devour bowls upon bowls of these without any guilt.
Angoori Rabdi is an extremely delicious & rich milk based dessert. In Angoori Rabdi pre-cooked small cheese balls, more like ‘angoor’ or grapes (hence the name as ‘Angoori’) are cooked in Rabdi.
I thoroughly enjoyed making them and saved them from my hungry family to click the pictures.
I was having a canned tin of rasgullis, so I used these instead of my home-made rasgullis (whose recipes I have to update, oh lazy me!)
Let's get started to make this yummm delicacy.
Full cream milk-1 Liter
Condensed milk- 1 can
Saffron (kesar)- 1 teaspoon dissolved in 1tablespoon warm milk
Rose water-1 teaspoon
Green cardamom powder- ¼th teaspoon
Pista and Almond slivers to garnish
Pomegranate pearls- 1/2 cup(optional)
Small Rasgullis/ Rasbharis-18-20
( you can either buy them or make them at home. I've used the store bought).
Bring the milk to a boil in a deep non stick pan, lower the heat and simmer till the milk reduces to ¾th of its original volume.
Add condensed milk and cook for another 20-25 min on low heat. Keep stirring.
Switch off the heat and Add the saffron.
Let it come to room temperature.
Next add rose water and cardamom powder.
Squeeze the Rasgullis to remove excess syrup and place them in a bowl. Pour the Rabdi mixture over it.
Keep it in the refrigerator to chill for 3-4 hrs.
To serve, place a few chilled Rasgullis with Rabdi in each bowl/cup.
Garnish with pista,almonds and pomegranate pearls on top.