For Basundi: Firstly from 1 litre of milk take out 1 small cup of milk.
Boil the rest of milk, add sweetened condensed milk to boiling milk.
Mix 1 tsp of cornflour to the cup of milk which was kept aside.
Mix well and add slowly to the boiled milk.
Keep stirring on a low flame for 10 min.
Now add Kesar and cardamom powder to the milk.
Basundi is ready.
For Angoor: In a pressure cooker add 4 cups of water and sugar.
Boil till the sugar has been dissolved.
We don't need a thick syrup like Gulab jamun.
Take paneer in bowl add 2 tsp of sugar and mix it properly.
Mix till the sugar has completely amalgamated in paneer with the lower part of your palm.
Make two parts of paneer in two separate bowls.
In one bowl add yellow colour and other red colour.
Don't worry if it turns into dark pink or dark yellow in colour.
Once we cook, the colour will become lighter.
Make very small balls of each colour.
Add to the boiling sugar water.
Close the lid of pressure cooker with whistle on it on high flame till one whistle and then lower the flame and cook till 5-6 minutes.
Switch off the flame and let the pressure cooker cool down.
Angoor will be now double the size of original balls.
Finally add angoor to the basundi.
Garnish it with dry fruits and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.