Angoori Jamun With Rabri

Angoor is a grapes (fruit) in hindi. Because they are tiny grape sized shape & dunked in sugar syrup then soaked with rabri. So it is called Angoori. It is a traditional Indian dessert/sweet. 

Today Malas-Kitchen has turned 9. I've enjoyed doing this over the last 9 years. Let me say a big thank you to all my viewers, readers & subscribers and my family.

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Prep Time: 8-10 Mins
Cook Time : 25-30 Mins

Ingredients for Jamun

  • Milk powder / Mawa powder - 1 Cup 
  • All purpose flour - 1 tbsp 
  • Baking soda - 2 pinch 
  • Milk or water - Just enough to make the dough( i used milk 2%) - 2 tbsp
  • Oil or ghee for deep fry
Ingredients for Sugar Syrup
  • Sugar - 2 cups
  • Water - 1 cup
  • Cardamom powder - a pinch
Ingredients for Rabri
  • Whole milk -  1/2gal (1.89L)
  • Mava/kova(fresh, grated) - 2 tbsp
  • Sweetenced Condensed Milk - 2-3 tbsp (adjust to taste)
  • Cardamom powder - a pinch
  • Kesar / Saffron strands - few (dissolved in milk) 
  • Blanched almonds and pistachios - 2 tbsp

Method for Angoori Jamun With Rabri
  1. Take a sauce pan add sugar and water bring it to boil for 10 mins on a low flame then turn off the heat
  2. In the meantime mix the jamun ingredients and make tiny / petite round shape jamuns 
  3. Heat oil in a pan on a medium flame ( oil should not be too hot ). Drop all the jamuns gently fry till golden in color.
  4. Remove and transfer into hot sugar syrup let them sit about 15-20 mins
  5. Take a heavy bottom pan(i used castiron pot) add whole milk bring to boil. then add mava/kova, sweeten condensed milk bring it boil on a low flame. keep stirring occasionally 
  6. Then add chopped blanched pistachios, badam/ almond , cardamom powder and kesar milk
  7. Boil until half of the quantity(medium thickness). Switch off the heat
  8. Drain all the jamuns and press gently sugar syrup and dropped into warm rabri 
  9. Serve chill or room temperature. Garnish chopped blanched piastchios

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