Angoori Malai Kheer
Ingredients
1.In a pan add whole milk. Bring it upto a boil and then let it simmer on low
flames for 1:15 Hrs. keep an eye on it and keep stirring it occasionally so that milk doesn't
stick to the bottom of the pan. when it reduces more than half of the quantity add ½ cup of
sugar,cardamom powder and rose water to it.
Turn off the flame and let it cool down on room temperature.
1.Add milk in another pan and bring it upto a boil.
2.When it starts boiling turn off the heat and let it cool down for 5-7 minutes.
3.Now add lemon Juice or Vinegar to it. Keep stirring it untill whey start separating
from solid.
4.Take a sieve and lined it with cotton/muslin cloth. Pour it in a sieve and let all the liquid
drain out of it.
4.Wash it with cold water so that all smell of lemon/Vinegar goes away from it.
5.Tied it tightly and keep it under some heavy weight for 15 minutes.
6.Now on a smooth surface knead it for 8-10 minutes so it smooths completely.
7.Make small blue-berry size balls out of it. (Approximately 56 balls).
8.Now add water in a pan and bring it upto rolling boil and add sugar in it.
9.Add Chena balls in it in batches and cook them at least for 15 minutes.Balls are doubled in
size after cooking.
10.Fish them out in a plate and add them to the Rabdi.
11.Keep it in refrigerator for 2 hrs.
Garnish with slivered almond pistachio and saffron strand.Serve chilled.
Ingredients
Directions
1.In a pan add whole milk. Bring it upto a boil and then let it simmer on low
flames for 1:15 Hrs. keep an eye on it and keep stirring it occasionally so that milk doesn't
stick to the bottom of the pan. when it reduces more than half of the quantity add ½ cup of
sugar,cardamom powder and rose water to it.
Turn off the flame and let it cool down on room temperature.
1.Add milk in another pan and bring it upto a boil.
2.When it starts boiling turn off the heat and let it cool down for 5-7 minutes.
3.Now add lemon Juice or Vinegar to it. Keep stirring it untill whey start separating
from solid.
4.Take a sieve and lined it with cotton/muslin cloth. Pour it in a sieve and let all the liquid
drain out of it.
4.Wash it with cold water so that all smell of lemon/Vinegar goes away from it.
5.Tied it tightly and keep it under some heavy weight for 15 minutes.
6.Now on a smooth surface knead it for 8-10 minutes so it smooths completely.
7.Make small blue-berry size balls out of it. (Approximately 56 balls).
8.Now add water in a pan and bring it upto rolling boil and add sugar in it.
9.Add Chena balls in it in batches and cook them at least for 15 minutes.Balls are doubled in
size after cooking.
10.Fish them out in a plate and add them to the Rabdi.
11.Keep it in refrigerator for 2 hrs.
Garnish with slivered almond pistachio and saffron strand.Serve chilled.