Ingredients

• 1 litre - full milk for basundi
• 1 cup - paneer
• 2 tsps - sugar
• 1 cup - sugar (for syrup)
• 1 tin - condensed milk
• 1 tsp - cornflour ( to fasten the process)
• few strands - kesar (optional)
• chopped dry fruits (Badam, Pista)
• cardamom powder
• red colour (optional)
• yellow colour (optional)

How to Make Angoor Basundi

• 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.