Angoor Rabri | How to make Angoor Rabri

By Shaheda Tabish  |  7th Jul 2017  |  
5 from 3 reviews Rate It!
  • Angoor Rabri , How to make Angoor Rabri
Angoor Rabri by Shaheda Tabish
  • Prep Time


  • Cook Time


  • Serves





About Angoor Rabri Recipe

A very less famous sweet but heavenly tasted recipe made without egg.You can impress your guest and family with this delicious and mouth watering sweet.

Angoor Rabri is a delicious dish which is liked by people of all age groups. Angoor Rabri by Shaheda Uzer has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Angoor Rabri at many restaurants and you can also prepare this at home. This authentic and mouthwatering Angoor Rabri takes 60 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Angoor Rabri is a good option for you. The flavour of Angoor Rabri is tempting and you will enjoy each bite of this. Try this Angoor Rabri on weekends and impress your family and friends. You can comment and rate the Angoor Rabri recipe on the page below.

Angoor Rabri

Ingredients to make Angoor Rabri

  • Cow milk- 1 litre
  • lemon juice- 3 tablespoon
  • water- 450 millilitre
  • sugar- 135 grams
  • For Rabri:
  • Milk- 1 litre
  • Condensed milk- 200 grams
  • pistachios- 2 tablespoon (chopped)
  • almonds- 2 tablespoon (chopped)
  • cardamom powder- 1/2 teaspoom
  • Corn flour- 3 tablespoon (mixed with 1/2 cup of milk)

How to make Angoor Rabri

  1. In a vessel add milk. Switch on the flame and give it a boil.
  2. Now switch off the flame and rest for 5 minutes. Now add lemon juice and mix it. This is chenna or paneer.
  3. Sieve this chenna or paneer in a muslin or cotton cloth. Keep this under the flowing tap for at least 5 minutes so that the smell of lemon juice washed away.
  4. Now fold this chenna tightly and squeeze it as much as you can so the water dries away. Hang it for at least 15 minutes.
  5. Now using your palm rub it and make it soft as much as you can. Rub it till you see oil from chenna on your palm. Make 30 to 35 small balls from it.
  6. Now add water and sugar in a pressure cooker. When the sugar melts add balls into it.
  7. Cover it with steel plate and cook it just for 6 to 7 minutes. Not more than that otherwise your balls will become hard.
  8. Rabri making: In a large vessel cook the milk till you see 3/4 part of it.
  9. Now add condensed milk, chopped pistachios, chopped almonds and cardamom powder. Stir it continuously. Cook it at for 30 minutes.
  10. Now add corn flour mixture and stir it well. When you see a thick rabri then add balls (angoor) and cook for another 10 minutes.
  11. Now switch off the flame and let it cool at room temperature. Put it in the refrigerator for 2 to 3 hours.
  12. Garnish it with chopped pistachios and serve it chilled.

Reviews for Angoor Rabri (3)

Heena Patel8 months ago

Nice angoor rabri with nice tips

safiya abdurrahman khana year ago

Very beautiful
Shaheda Tabish
a year ago
thank you

Yasmin Saiyeda year ago

Beautiful presentation
Shaheda Tabish
a year ago
thank you so much

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