- 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: Place a piece of plastic wrap on the surface of cooked pudding filling immediately after pouring to prevent a skin from forming.