Rabri Gulab Jamun
Servings - 4 - 5
INGREDIENTS
(For Rabri)
Milk - 2.5 litres
Saffron - 1/4 teaspoon
Condensed milk - 220 grams
Pistachios - 1 1/2 tablespoons
Cashews - 2 tablespoons
Almonds - 2 tablespoons
Cardamom powder - 1/4 teaspoon
(For Sugar Syrup)
Sugar - 400 grams
Water - 220 milliliters
Saffron - 1/4 teaspoon
Green cardamom - 3 pods
(For Gulab Jamun)
Khoa - 300 grams
All purpose flour - 100 grams
Milk powder - 2 tablespoons
Cardamom powder - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Milk - 45 milliliters
Oil - for frying
Pistachios - for garnishing
PREPARATION
(For Rabri)
- Heat 2.5 litres milk in a heavy skillet and stir well.
- Bring it to a boil.
- Add 1/4 teaspoon saffron, 220 grams condensed milk and mix it well.
- Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
- It will take about 1 hour for the milk to thicken on a low heat.
- Add 1 1/2 tablespoons pistachios, 2 tablespoons cashews, 2 tablespoons almonds and mix it well.
- Add 1/4 teaspoon cardamom powder and mix it well.
- Remove the rabri from heat and allow it to cool for about 15 - 20 minute.
- Refrigerate it for 1 hour.
(For Sugar Syrup)
- Take a pan, add 400 grams sugar, 220 milliliters water and stir continuously until the sugar is fully dissolved.
- Add 1/4 teaspoon saffron, 3 pods green cardamom and mix it well.
- Bring it to a boil again. Keep aside.
(For Gulab Jamun)
- In a mixing bowl, add 300 grams khoa, 100 grams all purpose flour, 2 tablespoons milk powder, 1/2 teaspoon cardamom powder, 1/2 teaspoon baking soda, 45 milliliters milk and mix it well.
- Knead it into a smooth soft dough.
- Take some dough in your hands and shape it into a ball.
- Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
- Remove it from heat and transfer this into the prepared sugar syrup.
- Soak for about 30 minutes.
(Assembling)
- Pour the the rabri in a serving plate.
- Add 1 - 2 gulab jamun over it.
- Garnish with pistachios.
- Serve.
