#Recipe for #Kesar_Badaam_Angoor_Rabdi. Clock wise: #Pic 1: Make Angoor from Paneer. To make Paneer: Boil 1ltr milk on low-medium flame. Once it comes to boil, add few drop of lemon juice n keep steering the milk. Once milk fat gets seperated from its whey. Drain the whey using Muslin cloth. Now tie the Remaining Milk fat into the muslin cloth for approximately 30-45 mins. After that knead it properly. And once the paneer is ready make Chickpea size Angoor from it. By kneading them properly. :) #Pic 2: Transfer this Angoor in to boiling water. Leave it as it is for 2-3 mins. Use medium flame for this task. ( it makes Angoor very soft. ) #Pic 3: Take out Angoor from the water. #Pic 4: Now, Transfer them into the Sugar Syrup. Boil it together on medium flame. ( During this task: Angoor will expand to About double in volume. ) #Pic 5: Take Angoor out from the syrup and squeeze them lightly. And keep them aside. Meanwhile in other burner you can prepare #Kesa_Badaam_Rabdi simultaneously. To make Rabdi: boil milk on medium-high flame till its get thick. Keep steering it. Make sure it wont stick to the bottom. Then Add Kesar_Badaam_Elaichi powder_Nutmeg powder_Cashew nuts_Pistachio. Boil it for some more time on medium flame after adding all these Sukha meva. And #Taddaaa ... Rabdi is ready. :D aswell as Angoor too. :D #Pic 6: Transfer this Angoor into the Rabdi. :) Thus, almost everyones favourite Kesar_Badaam_Rabdi is ready to slurp. :P Put it into the refrigerator once it cool down atleast for 3-4 hours. It becomes more yummy after the refrigeration. ^_^
Posted on: Wed, 20 Aug 2014 09:53:45 +0000
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