Ingredients:

• For malai angoor:
• Chhenna made with 1 litre Milk
• Sugar – 1 cup
• Water – 2 cups
• Maida – 2 tsp
• For kheer:
• Milk – 1 litre
• Sugar – 1/2 cup or to taste
• A pinch of Cardamom and Saffron
• Almond and Pista to garnish

Method:

  1. For malai angoor: To prepare angoor, remove 2 tbsp of chhenna and keep aside.
  2. Add maida to the remaining chhenna and knead till smooth.
  3. Make 1 cm round balls. Dissolve sugar in water and boil.
  4. Add the balls and cook covered for about 15 mins, sprinkling water over them every 5 mins.
  5. For kheer:
  6. To prepare the kheer, mix 2 tbsp of reserved chhenna with 1 tbsp of sugar and cook stirring in a small frying pan till thick.
  7. Allow to cool. Boil milk till it is reduced to 2 cups.
  8. Add remaining sugar and stir till sugar is dissolved.
  9. Add it to the chhenna mixture and stir till well-mixed.
  10. Add cardamom and saffron.
  11. Add the angoor drained from syrup.
  12. Let it soak at least for 1 hour.
  13. Serve garnished with nuts.