Angoor Malai | Angoor Rabdi | Mini Ras Malai Recipe

Some people in the past made various wonderful desserts with chhena (paneer), and gave them lovely names, and made it look like only sweatshops could make such tempting desserts that seemed impossible to attain at home.  But the truth is – once you learn to make chhena (paneer) at home, and once you learn how to make basic Rasgulla at home, you can make SO many desserts with it.  

Let me tell you a little secret: When you make an oblong shape with that chhena (paneer), you get Cham Cham.  When you make a round flat patty, you get Ras Malai.  When you make XL size of those chhena (paneer) balls with a stuffing of nuts, you get Rajbhog.  When you make M size of the round chhena balls, you get a standard size Rasgulla.  And when you make XS size of the balls, you are on your way to making this beautiful Angoor Rabdi, also known as Angoor Malai.

There is a funny story about how I made Angoor Rabdi one day for a gathering of 90 people.  If I gather enough courage to talk about yet another cooking disaster of my life, I will share it with you all some day. If you'd like to read, I have shared it here.

But for now – all you need to know is that this Angoor Rabdi recipe comes to you after numerous experiments.  And as complicated as it may seem to you, making this amazing Indian dessert is actually so simple.

Step 1: go to my Rasgulla post to learn how to make the XS size balls

Step 2: go to my Ras Malai post to see how to make the sweetened thickened flavored milk

Step 3: mix the XS squeezed rasgulla balls in the warm flavored milk, garnish with sliced almonds and pistachios, and there you have it: Angoori Rabdi

One liter milk (about 4 cups) should give you about three-fourth cup of chhena (soft, fresh, paneer).  That amount would make about 15 standard size rasgulla, 25 medium rasgulla, 15 ras malai pieces, and about 40 small or 50 tiny balls for Angoor Malai.  My guests have loved the individual bowl of Angoor Malai I have served them with 4-5 tiny pieces of the extra, extra small balls.

Just remember to gently squeeze the itsy-bitsy baby rasgulla balls before adding into the warm flavored milk so that a little milk seeps into the squeezed balls.  Refrigerate for a couple of hours so the flavors blend well before serving this delicious dessert chilled.

I would describe angoor malai as baby rasgulla in ras malai milk.  Angoor in english is grapes, which is the reason why these tiny balls that represent grapes are named as Angoor. Or what they really are basically mini ras malai balls.  That’s it.  No rocket science.

Enjoy.
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