Angoori Basundi (अंगूरी बासुंदी)

Angoori Basundi (अंगूरी बासुंदी) is favorite sweet dish made from fresh paneer and is a close cousin of Rasagulla. This can be made on any special occasion and usually served with Poori. We first start out to make fresh paneer that you can use to create many such mouthwatering recipes.


For the Basundi

  • 1 1/2 lit Vitamin D milk
  • 2/3 cup sugar
  • 2 tbspoon corn flour
  • Cardamom powder
  • Saffron
  • Optional Nutmeg powder

For the Angoor(~300 grams)

  • 1 litre Vitamin D milk
  • 2 tbsp Distilled white vinegar
  • 1 1/2 cup sugar


  1. Boil 1 litre Milk on medium heat, then put 2 tbspoon of distilled vinegar to curdle the milk.

  2. Take a big pan and place a Muslin/fine cotton cloth (“Pancha”) on the top. Pour the mix on the muslin cloth so that the water drains down in the plan and the curdled milk mix stays on the cloth. Then pour cold water on the mix and press it only once to squeeze the water out

  3. Wrap the paneer in the muslin cloth and place it on a flat surface. Now keep a heavy weight on top of the paneer for about 30 minutes to squeeze the water out.

    I fill a pot with water and use it as the weight for keeping on top of the Paneer, as shown in the image. Now paneer for the Angoors is ready.

  4. Make Angoors by mixing the paneer by hand and rolling into small balls, the size of little grapes.

  5. In a pressure pan take 3 cups of water and 1 1/2 cup of sugar and bring it to boil. Put small Angoor balls in it, close the lid and after 1 whistle turn off the gas.

    The small Angoor balls become double in size. You could use these to make Rasagullas as well

  6. Take the Angoors out of the pan, squeeze them to remove excess water and put in the basundi

  7. Mix 1 1/2 lit milk and boil it on medium heat

  8. Take 2 tablespoon corn flour in a small cup and dissolve it in 2/3 tablespoons of milk to make a fine paste. Mix this to be boiling milk and keep stirring frequently to condense the milk.

  9. Add 2/3rd cup sugar, cardamom powder, saffron and nutmeg powder and let it cool. Put the Angoors in the basundi.

Enjoy the basundi hot along with Poori or refrigerate and serve cold as a dessert

2 Comments on Angoori Basundi (अंगूरी बासुंदी)

  1. I just made a recipe for spaicnh and paneer from Deborah Madison’s book this can’t be tofu , which substitutes tofu for paneer. It was okay, but I thought it would be much better with the real thing. But where to get it? Aha! I can make paneer at home! Thanks!

Leave a comment

Your email address will not be published.