Recipe- Popular North Indian Sweet Angoori Rabdi

Indrani Cup / Angoori rabdi is a very popular and delicious North Indian sweet, sold individually in cute and small earthen cups. Small angoor/grape sized rasgullas are served over creamy thick rabdi. Indrani cups / angoori rabdi is very popular in Delhi and nearby areas. It is also available here in Dubai in a very popular restaurant Bikanerwala. Though they sound similar – Indrani cup is very different from rasmalai. Rasmalai is usually served with slightly thickened milk, while Indrani cups contain significantly thicker and creamier rabdi.

Ingredients

2 liter Full fat Milk
15 Pistachio / Pista
10 Almonds / Badam
25 Angoori Rasgulla
Pinch Saffron / Kesar
3/4 cup Sugar / Chini or as per your taste

Method

* In a non stick or a heavy bottom pan add milk and cook on medium heat till it reduced to 1/2.

* Keep stirring in between so it will not stick or burn at the bottom

* Soak saffron in 1 tbsp warm milk and keep aside.

* Slice almonds and pistachos.

* When the milk reduced to half add sugar and let it simmer for 5 minutes.

* Take out about 3/4 cup of milk and keep aside. you need this milk to soak the rasgullas.

* Switch off the flame and add saffron and cardamom powder and mix.

* Let it cool down completely and then keep in the refrigerator chill.

* Make small angoori rasgullas or buy ready from the market. I have given the link of rasmalai post so you can follow the same recipe and make grape sized small rasgullas.

* Squeeze out the sugar syrup from the rasgullas and add them in the 3/4 cup milk we kept aside.

* Now keep the rasgullas in the fridge to chill.

* When you want to serve then add about 4-5 tbs rabdi in a shallow earthen pot or in a small ,wide and shallow plate.

* Arrange 5 angoori rasgullas over the rabdi.(white rasgullas give a nice contrast to kesariya rabdi)

* Garnish with sliced pistachio ,almonds, dried rose petals or silver foil.