Angoor Rabri | How to make Angoor Rabri

2 reviews
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ByShaheda Uzer
Created on 7th Jul 2017
  • Angoor Rabri , How to make Angoor Rabri
Angoor Rabri by Shaheda Uzer
  • Angoor Rabri | How to make Angoor Rabri (12 likes)

  • 2 reviews
    Rate It!
  • By Shaheda Uzer
    Created on 7th Jul 2017

About Angoor Rabri

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 , a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Shaheda Uzer. Angoor Rabri is a dish which demands no explanations, it's a whole world of flavour in itself. Angoor Rabri is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Angoor Rabri by Shaheda Uzer is perfect to serve 8 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Angoor Rabri .

  • Prep Time60mins
  • Cook Time60mins
  • Serves8People
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. You will get chenna like below picture.
  6. 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.
  7. You will get a soft texture like this.
  8. Now make 30 to 35 small balls from it.
  9. Now add water and sugar in a pressure cooker. When the sugar melts add balls into it.
  10. Cover it with steel plate and cook it just for 6 to 7 minutes. Not more than that otherwise your balls will become hard.
  11. Take out them on a plate immediately.
  12. Rabri making: In a large vessel cook the milk till you see 3/4 part of it.
  13. Now add condensed milk, chopped pistachios, chopped almonds and cardamom powder. Stir it continuously.
  14. Cook it at least for 30 minutes.
  15. 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.
  16. Now switch off the flame and let it cool at room temperature.
  17. Put it in the refrigerator for 2 to 3 hours.
  18. Garnish it with chopped pistachios and serve it chilled.
My Tip: Don't use readymade paneer for this and if you want to see best results then you must use cow milk.

Reviews for Angoor Rabri (2)

safiya Khana month ago
Very beautiful
Reply
Shaheda Uzer
a month ago
thank you

Yasmin Saiyeda month ago
Beautiful presentation
Reply
Shaheda Uzer
a month ago
thank you so much