Angoori Rabri is a rich creamy milk based desert, soft chenna balls (cottage cheese balls) cooked in sugar syrup and later dunked in thicken milk also known as Rabri. Angoori Rabri is basically a mini version of the Rasmalai, the Rosogolla used for this is almost the size of grapes, I guess this is why its known as Angoori Rabri.
Rabdi, is also a very popular Indian sweet which is prepared by slow cooking milk on low flame to a creamy consistency, sweetened with sugar and usually flavored with cardamom.
Milk - 1 liter
Sugar - 1/4th cup
Cardamom, crushed - 1/2tsp
Pistachio, chopped - 1 tablespoon
Mini Rosogolla - One batch prepared from 1 liter of Milk.
For making Mini Rosogolla please check my earlier post of Rosogolla the link for same is as below... http://www.spicynotes.net/2014/09/rosogolla.html
Once the dough is ready make tiny balls almost the size of chickpeas so that once they are cooked in sugar syrup the swell upto the size of mini Rosogolla. One batch would yield around 60 - 65 Mini Rosogollas.
For Making the Rabdi
Boil milk in a heavy bottom frying pan along with crushed cardamom until it is reduced to almost a third in quantity. Stir the milk at regular intervals to ensure that the milk doesn't get burnt or stick to the bottom of the pan. Also remember to scrape the sides to the pan to remove the solidified milk and keep adding it back to the pan.
While the Rabdi is cooking, remove the mini Rosogolla with a slotted spoon from the syrup ans press gently with a fork to remove excess syrup and add them to the Rabdi. Repeat this for all the remaining mini Rosogolla.
Once all the mini Rosogolla's added mix well, cover with a lid and cook over low flame for 3-5 minutes so that the mini Rossogollas get dunked and absorb the flavors well. (Remember to occasionally stir the Angoori Rabdi to ensure that they don't stick to the bottom of the pan) .In case the Angoori Rabdi gets very thick add around 2-3 tablespoon of warm milk to adjust the consistency.
Once the Angoori Rabdi is ready transfer into serving bowl, garnish with chopped pistachios and serve chilled.
Use a frying pan or any other wide utensil to boil milk for the Rabdi as this expedites the process.
Always stir the milk at regular intervals as milk tends to stick to the bottom and get burt very quickly.
Adjust the Quantity of sugar as per your preference.
Rabai is thick in consistency so Angoori Rabdi should not be runny, also remember that once we turn off the heat and as the Rabdi cools it will thicken further, so leave some liquid before you turn off the heat.