Angoor rabdi 5-step recipe: How to make this creamy Indian dessert at home
1/6
Make this delicious Angoor Rabdi with just a few simple ingredients
Angoor rabdi is a rich and creamy Indian dessert made with small, soft pieces of chhena or paneer cooked and served in thickened, sweetened milk. The bite-sized pieces resemble tiny grapes, giving the dessert its name. Flavoured with cardamom and saffron and topped with chopped nuts, this indulgent sweet is perfect for festive celebrations and special occasions.
2/6
Step 1: Prepare the milk
Pour full-fat milk into a heavy-bottomed pan and bring it to a boil. Lower the heat and simmer, stirring regularly, until the milk reduces and becomes thick and creamy. Scrape the milk solids from the sides of the pan and mix them back into the milk for a richer rabdi.
3/6
Step 2: Prepare the angoor pieces
Take fresh chhena or soft paneer and knead it until smooth. Roll the mixture into very small, grape-sized balls and gently flatten or shape them as required. The pieces should be small and soft so they blend well with the creamy rabdi.
Amazon Top Deals
POWERED BY
Crompton Ozone 75 Litres Desert Air Cooler for home | Large & Easy Clean Ice Chamber | 4-Way Air Deflection | High Density Honeycomb Pads | Everlast Pump | Auto Fill| 3 Year Brand Warranty
₹9,798Buy Now43%
OFF
atomberg Studio Smart+ 1200mm BLDC Ceiling Fan with IoT & Remote | BEE 5 star Rated Energy Efficient Ceiling Fan | High Air Delivery with LED Indicators | 3 Year Warranty (Earth Brown)
₹5,799Buy Now22%
OFF
LG 32 L Convection Microwave Oven (MC3286BRUM, Black, 360° Motorised Rotisserie for Bar-be-queing, 301 Auto Cook Menu, Stainless steel cavity, Indian Cuisine, Tandoor Se, Steam Clean & Diet Fry)
₹19,090Buy Now20%
OFF
4/6
Step 3: Cook the angoor
Bring water and sugar to a gentle boil in a separate pan. Add the small chhena pieces and cook until they become soft and slightly spongy. Remove them carefully and allow any excess syrup to drain before adding them to the rabdi.
5/6
Step 4: Flavour the rabdi
Add sugar, cardamom powder and saffron to the reduced milk. Stir well and cook for a few more minutes until the flavours come together. You can also add chopped pistachios and almonds for extra richness and texture.
6/6
Step 5: Add the angoor and serve
Gently add the cooked angoor pieces to the prepared rabdi and simmer briefly so they absorb some of the creamy mixture. Let the dessert cool and refrigerate it before serving. Garnish with pistachios, almonds and saffron strands for a festive finish.