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