To make angoor, first we have to make chhena / soft paneer using cow milk. Heat milk in a pot. When it starts to boil, turn off the heat and add vinegar to it. You can even use curd or lemon juice instead of vinegar. Let the milk curdle. Now line a muslin cloth in a strainer and add the curdled milk. Wash it with fresh water to remove any sourness. Now tie the cloth and put some weight on top and leave it for 15 minute so that all the extra water can be removed.

Now add chhena into a plate and crumble it. Start mixing it with your hands until it is soft and looks like a dough. Stop working on it when it starts releasing oil, do not over work. Now make 24 small balls out of it.

Add water and sugar in a big pressure cooker. Remove the whistle and gasket from the lid. Turn on the heat. When it starts boiling, add chhena balls to it one by one and cover the lid. Cook it on high heat for 8 to 10 minutes without opening the lid. Now open the lid and turn the balls around. Again close the lid and cook it for five more minutes. Turn off the heat and let it rest for 10 minutes.

To prepare rabdi, add milk to a pan and let it boil. Take 2tbsp milk from it and add saffron to it. Keep it aside to use later. Now lower the flame and cook it, stirring continuously, until it is almost half. Now add sugar to it. You can increase or decrease the amount of sugar according to your taste. Cook it for another 5 to 8 minutes. Add saffron milk and cardamom powder to it and give it a good mix. Turn off the heat. Let the rabdi cool down to room temperature.

When angoor cools down, squeeze them a little to remove extra sugar syrup and add it to the rabdi. Keep it in the refrigerator to chill. Let it cool for 3 to 4 hours before serving.