- 2 kg Sugar
- 50 ml Vinegar
- 50 gm dry Fruit flakes
- A few Saffron threads
- ½ tsp green Cardamoms
- 3 lt Milk (½ for angoori, ½ for basundi)
For the sugar syrup
- Make sugar syrup with 2 kg sugar and 800 ml water. Boil till sugar disslves. To clarify the syrup, add 100 ml milk. Set aside.
- Bring half the milk to a boil. Cool gradually, stirring to avoid a layer of cream forming at the top.
- Measure 200 ml wter. Add vinegar to it and pour slowly into the milk. Stir for 2-3 minutes, it will curdle and form lumps of cottage cheese.
- Strain the above mixture in a muslin cloth, pressing till all the whey is drained.
- Rub the cottage cheese with the back of a large spoon into a smooth paste.
- Make small roundels and gradually add them into boiling sugar syrup and let simmer for 15 minutes.
- When all the roundels float on the top cook for 5 minutes and transfer into a bowl of cool sugar syrup. Allow to cool for an hour.
- Add these balls or angoori to the basundi.
- Boil the remaining milk in large deep pan, stirring occasionally.
- Reduce heat and simmer till milk reduces to two-third of its volume.
- Add saffron, dry fruit and cardamoms and boil further for 5-6 minutes.
- Cool and refrigerate for 5-6 hours. Add the angoori.
- Serve chilled, garnished with dry fruit flakes and saffron threads.
For the Angoori (cottage cheese dumplimgs)
For the Basundi (sweet, thickened milk)
Tip: Always strain sugar or jaggery syrups before adding to sweets, so that the muddy grains do not taste like grit in the sweet dishes. Allow the grit to settle below before straining.