To make Angroors:-
Mix lemon juice in half a cup of hot water and keep aside.
In a heavy bottomed pan bring the milk to boil stirring frequently.
Once the milk starts to a boiling point add
the lemon juice slowly and stir the milk gently. The milk should start curdling and separate from whey. Turn of the gas.
Drain the curdled milk using a cheese cloth and strainer.

Rinse the curd under cold water and squeeze to remove access water. This process is to ensure the sourness is removed.
Put a heavy object on the squeezed paneer to remove excess water. Leave it for about an hour.

To ensure there isn’t any excess water take a little piece of paneer and check if a ball can be formed.
Knead the paneer for few minutes until paneer is smooth and it starts becoming greasy.
Divide the dough in equal parts and roll them smooth.

In a wide pressure cooker add water and sugar and bring it to boil. Add paneer balls and cook for 2 whistles. Remove from heat and wait until the steam is released or pour cold water on top of pressure. The balls should float and double in size. Remove from syrup and squeeze lightly and keep aside.

For Rabdi:-
In a heavy bottom pan bring the milk to boil and add condensed milk stirring continuously.
Add the rasmalai in milk. Let it cook for few minutes. Transfer in serving dish and let it cool in refrigerator for couple of hours.

Serving:-
In an ice cream cup add angoor rabdi and top it with mangoes, strawberries, pistachios, raisins and saffron. Enjoy this lovely combo of angoor rabdi with fruits and nuts.