Boil the 3% fat milk in a wide mouth heavy bottom pan. When it boils, reduce the flame.
Now add vinegar to 2 tablespoon water and dilute it. Add this to the milk and leave it for 2-3 minutes.
The milk will curdle and the whey and the paneer will separate out.
Strain it in a sieve lined with a muslin cloth.
Wash the paneer with 2 cups water to remove the taste or vinegar. Add ice cubes to it and tie the muslin cloth and leave it hanging for 2 hours.
Meanwhile boil the full cream milk till it is slightly reduced. Mix 1 tsp vanilla custard powder in 1 tbsp milk and add it to the boiling milk.
Add 1/2 cup sugar and mix well. Stir it and simmer for 5 minutes.
Remove from stove and saffron soaked in 1 tsp milk. Add the cardamom powder and mix well. Refrigerate it.
When the entire water is removed from the paneer, remove it from the cloth and knead it with the heel of your palm for 10 minutes or so till the entire thing comes together in the form of a nice smooth dough.
Make small balls of it and see to it you get smooth crack free dumplings.
Meanwhile boil 5 cups of water with 1 cup sugar and when it is fully boiled, slowly add the paneer dumplings into it.
Cook on high flame for 2-3 minutes and then cover and cook at high flame for 7-8 minutes till the dumplings float on top and become very soft and spongy.
Remove slowly and strain the extra water and add it to a bowl containing ice cubes and ice cold water.
Leave it for 5 minutes. Gently squeeze out the water and slowly drop these dumplings into the prepared kesar milk.
Refrigerate it till you use. Serve the angoori rabdi chilled.
