Ingredients
Rabri
- 2 cups 2% or Whole Milk
- 1 packet Gits Rabri Mix
- 1 pinch Saffron, crushed
- ⅛ teaspoon Ground Cardamom
Gulab Jamun & Garnish
- Gulab Jamun (homemade or store-bought), as needed
- Almonds, chopped, as needed
- Cashews, chopped, as needed
Instructions
- Prepare Rabri Mix: In a saucepan, bring the 2 cups of milk to a gentle boil. Slowly add the Gits Rabri Mix to the boiling milk, stirring continuously to avoid lumps. Reduce the heat and simmer while stirring frequently until the mixture thickens to a creamy consistency.
- Add Flavorings: Stir in the crushed saffron and ground cardamom to the thickened rabri. Mix well to incorporate the rich aroma and color evenly throughout the rabri. Continue to simmer for another 2 minutes.
- Heat Gulab Jamun: If using store-bought gulab jamun, warm them slightly in their syrup or microwave for a few seconds. For homemade gulab jamun, ensure they are soft and soaked well in sugar syrup before proceeding.
- Assemble Dessert: In serving bowls or plates, place two to three warm gulab jamuns. Pour a generous amount of the hot rabri over the gulab jamuns, allowing them to soak up the creamy mixture.
- Garnish: Sprinkle chopped almonds and cashews on top of the gulab jamun and rabri to add a crunchy texture and nutty flavor.
- Serve: Serve immediately while warm, or chill for a cooler version. The delicious contrast between the soft gulab jamun and rich rabri makes this dessert irresistible.
Notes
- You can prepare gulab jamun from scratch or use store-bought ones for convenience.
- The richness of the rabri depends on the quality of milk; whole milk yields creamier results.
- Saffron can be soaked in warm milk before adding to enhance color and flavor.
- Adjust the sweetness by the sugar content in the rabri mix and syrup of gulab jamun.
- For a vegan version, substitute whole milk with cashew or almond milk, though texture may vary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
