Rabri Gulab Jamun

The only part i find time consuming in this exotic recepi is the rabri making and process of chilling it. Other than that, all other process comes handy and easy to put up with. I made my own gulab jamun from scratch but, if you prefer a shortcut method store bought pre-mix gulab jamun will do the trick and it tastes good too. Time and energy saver in a packet. 

As much as i the rabri took my time but, at the end of the process it all worth the effort. The rich and decadent rabri compliments the gulab jamun really well. Do not taken aback with the amount of sugar in this recepi afterall, it's gulab jamun and what to expect. One in awhile it won't hurt anyone 😆.

Give atleast 2-3 hours for the rabri to chill well in the fridge to get the right consistency. It shouldn't be too thicked neither too thin. A light flowing consistency is what we are looking for and be extremely careful while getting the rabri done by avoiding the milk from getting burnt. Overall, the experience of having sweet little gulab jamun swim in the thickened milk is an awesome foodie experience. It's rich,sweet,milky and full with flavour and texture.

Ingredients

For The Gulab Jamun

1 cup milk powder
1/4 cup all purpose flour
1 tbsp yogurt
1 tsp ghee/clarified butter
Pinch of salt
Pinch of baking powder
Oil for deep frying
Silver sheet for garnishing (optional)

For The Sugar Syrup

1 1/2 cups granulated white sugar
2 cups water
3 cardamom pods, crushed
1 tsp rose water

For The Rabri

1 litre milk

1/4 cup granulated white sugar

2 tbsp chopped pistachios

2 tbsp chopped pistachios

1/4 tsp cardamom powder

Pinch of saffron

Methods

For The Rabri

Boil milk in heavy bottomed pan and lower the flame. Cook till the milk thickened by occasionally stirring and scrapping the sides of the pan approximately for 35-40 minutes.

Add saffron,cardamom powder and chopped pistachios. Cook for another 10-12 minutes by stirring occasionally.

Remove from heat and let it cool to room temperature before storing in the fridge to chilled for 2-3 hours.

For The Sugar Syrup

In a heavy bottom pan, boil sugar and water. Stir till sugar dissolved.

Add the crushed cardamom pods and cook till the sugar syrup thickens.

Turn off the flame, and stir in the rose water.

For The Gulab Jamun

In a bowl combine together milk powder,all purpose flour,salt and baking powder. Whisk well to combine.

Add ghee and yogurt. Mix well to form a soft dough.

With your palm, shape the dough into small balls.

Heat oil in a pan over a medium-low flame and deep fry the prepared balls till golden. Stir often to to brown on all sides.

Strain the oil and add the hot balls into a prepared sugar syrup. Soak the balls for 1-2 hours for the balls to absorb the sugar syrup.

Remove the gulab jamun from the sugar syrup and drizzle over with the chilled rabri. Sprinkle with more chopped pistachios and enjoy.