Indrani Cup / Angoori rabdi is a very popular and delicious North Indian sweet, sold individually in cute and small earthen cups. Small angoor/grape sized rasgullas are served over creamy thick rabdi. Indrani cups / angoori rabdi is very popular in Delhi and nearby areas. It is also available here in Dubai in a very popular restaurant Bikanerwala. Though they sound similar – Indrani cup is very different from rasmalai. Rasmalai is usually served with slightly thickened milk, while Indrani cups contain significantly thicker and creamier rabdi.
Ingredients2 liter Full fat Milk
15 Pistachio / Pista
10 Almonds / Badam
25 Angoori Rasgulla
Pinch Saffron / Kesar
3/4 cup Sugar / Chini or as per your taste
Method* In a non stick or a heavy bottom pan add milk and cook on medium heat till it reduced to 1/2.
* Keep stirring in between so it will not stick or burn at the bottom
* Soak saffron in 1 tbsp warm milk and keep aside.
* Slice almonds and pistachos.
* When the milk reduced to half add sugar and let it simmer for 5 minutes.
* Take out about 3/4 cup of milk and keep aside. you need this milk to soak the rasgullas.
* Switch off the flame and add saffron and cardamom powder and mix.
* Let it cool down completely and then keep in the refrigerator chill.
* Make small angoori rasgullas or buy ready from the market. I have given the link of rasmalai post so you can follow the same recipe and make grape sized small rasgullas.
* Squeeze out the sugar syrup from the rasgullas and add them in the 3/4 cup milk we kept aside.
* Now keep the rasgullas in the fridge to chill.
* When you want to serve then add about 4-5 tbs rabdi in a shallow earthen pot or in a small ,wide and shallow plate.
* Arrange 5 angoori rasgullas over the rabdi.(white rasgullas give a nice contrast to kesariya rabdi)
* Garnish with sliced pistachio ,almonds, dried rose petals or silver foil.