In a milk, heat milk.When the milk begins to boil, add vinegar while continuously stirring.When curd starts separating from the whey, switch off the gas.
Strain the coagulated milk using a strainer lined with muslin/cheesecloth/cotton cloth. Pour a glass of water over it and squeeze so as to remove the sourness of vinegar. Put a heavyweight over it and keep it for 15-20 minutes so that all excess water is strained. You will get soft chena after water is drained out.
Place chena in chopper and let it chop for 2 mins. It will be very creamy soft.Roll it into soft smooth dough.
Make small pea-sized balls from kneaded chena.
In a deep bottomed vessel, add 1 cup sugar and water.make sure you take the vessel large as chena balls will expand while cooking
Keep the vessel over medium flame to heat the syrup.
Allow the syrup to start boiling.
When the syrup starts boiling, add balls in parts. Don’t add all the chena balls at once, otherwise, the temperature of sugar(sugar syrup) water will drop.
Simmer the balls in syrup 10minutes.Remove chena balls from the syrup and keep them aside.
In milk pot, add 1-litre full-fat milk.
Keep the pan on a low flame and bring it to boil. Keep stirring occasionally.add 10-12 strands of saffron (Kesar) to 2 tsp of water for soaking. Keep it aside.When the milk becomes thick and is reduced to half the quantity, add sugar,cardamom powder (elaichi powder), soaked saffron strands(prepared in step 3) in rabdi. Stir well.
Garnish with chopped almonds and pistachios. Serve angoor rabdi chilled or at room temperature
