Angoor Rabdi or Ras Malai Video Recipe- Indian Recipes by Bhavna

Hello , friends , Namaste .

I'm Boa .

And today I'm going to show you how you can make the Aguri Rabble .

It is very popular in North India .

It is exactly like the rasmalai .

Um but but the rasmalai is a Bengali sweet , but this born in actually North India an rabi .

Um So I'm going to show you that today .

So delicious yummy and you will sure love it .

And here is what we need to make a and the rabble .

So to make the Aguri rabi , the first thing I'm going to make is the an it's basically just like a but they are very tiny , teeny , tiny balls .

So basically you can call it's a cheese ball .

So to make the first step is to make or here is what we need to make the into the heavy bottom pan .

Take two cups of milk , boil the milk on a medium high heat while the milk is boiling , dilute four tablespoons of lime juice with 1/4 cup of water .

When milk come to the boil , add the lime juice mixture and allow it to cuddle stir firmly .

And now line Arino with a few two layers of cheese cloth and set it over a deep bowl .

Drain out the cutter mixture and brush this mixture under the running tap water to remove the lime juice .

After washing , squeeze out all the moisture and put some weight on it to remove the moisture completely .

In about five minutes , your channel will be ready to use while our is releasing all the water .

I am going to prepare my pressure cooker to boil the s Yes , we need to boil it .

Um , so I'm gonna use the pressure cooker .

You can use the open pot I have here the one cup sugar .

It's a little bit less than 11 cup sugar .

So maybe 3/4 cup or just a little bit more than 3/4 cup , any amount will work .

But , um , even sometimes I just add a couple of tablespoons of sugar and just boil it .

Uh , if I'm making from my mother-in-law , she's diabetic .

So it always depends how sweet you want the anger .

It's exactly like the , all right .

So I have this , um , one cup or less than one cup of sugar and here I have two cups of water .

So add two cups of water in here .

Ok .

So that or is ready and I'm going to bring down that on the cutting board .

And what I'm going to do is I'm gonna need this just like a dog for a couple of minutes till it gets smooth .

So with your pan , you can keep pressing and need this till it gets smooth .

Just like a dough .

All right .

Look at this .

It has got smooth .

Now .

Now this is done .

Now I'm gonna add just a little bit of all-purpose flour .

So what I'm gonna do is um , just the dust with your hand , just a little bit .

That's it .

And then need again and make sure that you mix the all purpose flour very well like this .

All right .

So look at this dough is ready and now I'm going to make the ball .

Now before I start making my balls , I have here even the stough ready .

And what I'm going to do is the pressure cooker that we prepared with the sugar and the water .

Basically , we want to make the sugar sheet up .

So we go , we're gonna let it come to the boil and when it , when it comes to the boil , we're gonna add our balls in to the pressure cooker .

So I'm gonna start making the balls now while this is coming to the boil .

So we're gonna make very tiny , small balls almost like a of beans size .

Even you can make smaller than garbanzo beans and make sure that lace crack or no crack at all makes the best .

So make sure to again with your feast , you can a couple of times you can again , knit and dance , start making the balls and all purpose flour actually helps us to make smooth balls And meanwhile , you're gonna also keep stirring our mixture of sugar , of sugar and water .

So with the spatula keep stirring your syrup , you can see that we have the um sugar syrup uh boiling here .

And on the other side , I'm making these balls .

Um So you're gonna make very tiny Z beans size the chole chana size ball .

Now , these are right now the small balls , but when you uh boil them into the sugar , it will get double in a size .

So this makes about a 20 .

So all the balls are ready .

You can see that the sugar syrup has come to the boil as well .

So we are ready to add four angle robberies and make sure that you take the white pot .

And I have here , I'm making the rubble .

So I have already milk ready here .

But before that , we're going to start adding here the ale Rob now cover it and we're gonna hear about three vessels while our agu Rubby is boiling .

I'm gonna prepare the rubbery .

I have taken 2.5 cups of milk you can take uh according to your preference .

If you would like more milk in your ray , you can add more milk .

So about three cups you can even take .

Um So simply I have used the half and half to , you know , make it thicker as soon as I can .

So I get questioned many times what it's half and half .

It's basically more fat milk .

You can also use the condensed milk to make it uh thicker faster .

But I'm just going to use the milk because we don't want very thick for the angle rubble .

So here I'm pre preparing the rust for the rust .

Mala , the mala is inside the pressure cooker .

Rust is here , this one .

So I'm gonna turn off this to now and take it off from the stove as well and we're gonna , we're gonna let it cool down naturally or you can pour the cold water on it .

Let's see how our Raley is doing .

We're gonna , boy , we gonna simmer till it gets a little bit thicker .

So all you have to do is just wait till it gets thicker .

You can see that the milk is simmering , milk is simmering .

Give it a store occasionally .

Now if you have a heavy bottom pan , you don't have to worry much , but you have to keep an eye on it .

So look at this .

It has already got the thicken .

We don't wanna make it too thick like a Rubby .

We wanna make it a little bit kind of liquid than the real thick Rubby .

The presser cooker has naturally cooled down .

So I'm gonna take off the whistle first , put it on the side and open it .

Ok ?

You open it , look at that are done and I'm going to take them out into the plate to let them cool down because we wanna squeeze out the sugar syrup out of it again to put them into our rabble .

So take up one at a time so that you don't break and we're gonna let it cool down a little bit .

I have my on cooling down .

I have my Rubby here cooling down .

I usually never add sugar while I'm boiling the milk or before boiling .

I always add sugar when it cools down a little bit or it's just warm enough at that time , I had the sugar because then otherwise it takes a lot of time to get it thickened .

So always add sugar last and now it's time to spice up the rubbery little bit .

So I have here the cases , the saffron .

So I'm going to take a few strands of saffron and I'm going to make the powder and add the saffron while the milk is warm , give it a good stir .

Now the robbery is just warm enough .

So at this time , I'm going to add the sugar , we already added the kiss or the stuff on .

And now it's time to add the sugar sugar .

Always according to your taste , everybody has their own preference .

How sweet you want .

So , and what we're going to do now with the is you have to squeeze out a little bit of uh sugar syrup that is already in there .

So not too much , do not press too much just uh you know , soft press and add into the milk the rubble .

So that's gonna be our a rabble .

So soft press and then keep adding , actually , it has already , you know , remove the water has come out already , but just a little soft press and keep adding the rubbery and good into the rubbery .

So try to add everything when it's warm , the milk is , should be still warm .

So even the sugar dissolve very well and even the also absorbs the flavor of milk .

And now add caramel powder .

I'm gonna take out Hugo Rubby into the bowl .

All right .

So I go now on the top almond and a pistachio .

So look at this .

So the angle Rubby is ready .

Look at this .

It looks wonderful .

Yummy .

I'm gonna give it a bite , almond pistachio ale and rubbery delicious .

Thank you for watching and see you real soon with the next recipe .