Ingredients

• For malai angoor:
• Chhenna made with 1 litre milk
• Sugar - 1 cup
• Water - 2 cups
• Maida - 2 tsp
• For kheer:
• Milk - 1 litre
• Sugar - 1/2 cup or to taste
• A pinch of cardamom and saffron
• Almond and pista to garnish

How to Make Malai Angoor Kheer

• For malai angoor: To prepare angoor, remove 2 tbsp of chhenna and keep aside.
• Add maida to the remaining chhenna and knead till smooth.
• Make 1 cm round balls. Dissolve sugar in water and boil.
• Add the balls and cook covered for about 15 mins, sprinkling water over them every 5 mins.
• For kheer:
• To prepare the kheer, mix 2 tbsp of reserved chhenna with 1 tbsp of sugar and cook stirring in a small frying pan till thick.
• Allow to cool. Boil milk till it is reduced to 2 cups.
• Add remaining sugar and stir till sugar is dissolved.
• Add it to the chhenna mixture and stir till well-mixed.
• Add cardamom and saffron.
• Add the angoor drained from syrup.
• Let it soak at least for 1 hour.
• Serve garnished with nuts.