First pour milk in a pan and allow it to get a boil.

Meanwhile you can lineup a cotton kitchen towel or muslin cloth in a strainer. Stir the milk occasionally so that milk doesn’t stick to the bottom.

Once milk comes to boil, turn the heat to minimum lowest or switch off the gas because we don’t want chenna to become hard.

Then add 1 tbsp lemon juice in the centre and stir, repeat this for 1 time more.

Now milk must have curdled, if not, you may repeat the same for 1 time more.

Once milk has curdled properly, pour the milk to the lined strainer.

Gather the kitchen towel from the sides and rinse the chenna very well in running water. It will remove the tangy flavor from the chenna (coagulated milk) and doesn’t let the chenna to cook more, so prevents hardening.

Grind chenna only for 1 min in a mixer grinder else ghee will separate from chena and you will not be able form balls out of it.

Now take out the mixture into a large plate.

Add semolina and elaichi powder.

Now with the heel of your palm start mashing it with little pressure and stop when chena start releasing ghee.

You may see greasiness on your hand.

It took me around 6-7 minutes as I have grounded it earlier. Now chena forms a nice and smooth dough.

Now keep a big deep vessel on high flame and pour 5 cup of water into it. Add 1 cup of sugar and let it come to a boil. I always cook my rasgulla in 1:5 ratio (sugar:water). Meanwhile you can prepare chena balls, pinch small portions from the chena and roll them between your palms to a smooth round ball. Prepare all this way.

Now once sugar-water comes to boil slide, gently all the chenna balls into it and cover the lid immediately, so that steam remain inside vessel. Cook for about 5minutes on high heat and then turn the flame to minimum possible flame. Now cook it covered for next 20 minutes on lowest flame.

Angoor(mini rasgulla) are now cooked. You may check it by pressing a sponge with your finger if it bounces back to its original shape, its cooked.

Now take a another pot and add some room temperature water. Shift all cooked rasgulla into it.

Freshwater is necessary because they retain their shape when immersed in fresh water.

Now let's prepare rabdi for Angoor (mini rasmalai)

In a heavy bottom pan, bring milk to boil.

Simmer on low heat for 10-minutes. Make sure you stir it intermittently to avoid burning and sticking at the bottom.

Add saffron water, sugar and rose essence. Stir it well. Simmer until milk is reduced to half amount.

Rabdi is ready.

Keep it aside to get cool to room temperature.

Garnish with sliced almonds and saffron strand.

Now add the Angoor(mini rasgulla) to the rabdi and serve it at room temperature or chilled. Heavenly delicious angoor rabdi is ready to serve.