Angoor Rabdi is a luxurious, melt-in-the-mouth Indian dessert made with mini rasgullas (angoor) soaked in thick, creamy rabdi flavored with saffron, cardamom, and nuts. Traditionally, this dessert takes hours to prepare because both rasgulla and rabdi require slow cooking, constant attention, and lots of patience.
But today, we’re making Angoor Rabdi in an easier, faster, and foolproof way—without compromising on taste or texture. Soft chenna balls simmer gently in sugar syrup, doubling in size just like perfect rasgullas. The rabdi is prepared instantly using custard powder, which gives the perfect thickness and richness without endless stirring.
This sweet is perfect for festivals, parties, special dinners, or whenever you want to impress your guests with a royal Indian dessert. Let’s begin!
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Ingredients
For Chenna (Paneer)
- Full cream cow’s milk – 1 liter
- Cornstarch – 1 tsp
- Lemon juice – 1 tbsp
For Sugar Syrup (Chashni)
- Sugar – 1 cup
- Water – 4 cups
For Instant Rabdi
- Full cream milk – 750 ml
- Custard powder – 1 tbsp (or 1 tsp cornstarch)
- Saffron – 25–30 strands (soaked in warm milk)
- Chopped pistachios – 1 tsp
- Chopped almonds – 1 tsp
- Cardamom powder – ¼ tsp
- Sugar – 3 tbsp
Method
STEP 1: Make Fresh Chenna (Paneer)
- Bring 1 liter of full cream cow’s milk to a boil in a heavy-bottomed pan.
- Once it starts boiling, turn off the flame.
- After 4–5 minutes, add lemon juice and mix gently.
- The milk will slowly curdle and separate into chenna and whey.
- Place a muslin cloth over a strainer and pour the curdled milk into it.
- Rinse the chenna 1–2 times under cold water to remove the sourness of lemon.
- Squeeze gently to remove the water (do not over-squeeze).
- Hang the chenna for 30 minutes.
STEP 2: Knead the Chenna & Shape Mini Rasgullas
- After 30 minutes, transfer the chenna to a plate.
- Add 1 tsp cornstarch.
- Knead gently for 5 minutes only until smooth. Over-kneading makes chenna greasy and soggy.
- Divide into tiny balls—smaller than regular rasgullas (grape-sized).
STEP 3: Prepare Sugar Syrup & Cook Mini Rasgullas (Angoor)
- In a large pot, add 4 cups water + 1 cup sugar.
- Boil the syrup on high flame.
- When the syrup is boiling vigorously, gently drop the chenna balls into it.
- Cover the pot and cook for 15 minutes (10 minutes on high, 5 mins on medium).
- The balls will double in size.
- Turn off the flame and let them cool completely at room temperature.
- Do not stir with a spoon—this may break them.
- After 1–2 hours, gently squeeze the rasgullas to remove excess syrup.
STEP 4: Prepare Instant Rabdi
- Mix ½ cup milk with 1 tbsp custard powder and set aside.
- Heat 750 ml full cream milk in a pan and bring to a boil.
- Reduce the milk to half its quantity, stirring occasionally.
- Add saffron milk and the custard mixture while stirring.
- Cook for 10–15 minutes until rabdi becomes creamy and slightly thick.
- Add sugar, chopped almonds, pistachios, and cardamom powder.
- Mix well and cook for 5 more minutes.
- Add the mini rasgullas (angoor) into the rabdi.
- Cook for 4–5 minutes on low flame.
- Turn off the heat and let it rest for 2–3 hours.
Pour the Angoor Rabdi into a serving bowl. Garnish with saffron strands, almonds, pistachios, and silver vark (optional) Refrigerate for 1 hour before serving for the best taste…
Tips & Tricks
- Don’t add lemon to boiling milk , switch off the flame, then wait 4–5 mins, then add lemon. This ensures soft chenna.
- Gentle kneading.. knead only until smooth—5 minutes maximum.
- Sugar syrup must be boiling.. Cold syrup will make rasgullas dense.
- Don’t stir while cooking rasgullas they turn delicate when hot.
- Custard powder makes instant, thick rabdi You can replace it with cornstarch.
- Adjust consistency ff rabdi becomes too thick, add a splash of milk.
- Best served chilled cooling enhances the flavor and texture.
