Gulab Jamun with Instant Rabri is a quick and decadent Indian dessert you can whip up for those busy weekday/weekend ) parties or when you have guests dropping by unexpectedly!! Deep fried balls of milk dough; gulab jamun (dipped in sugary syrup infused with cardamom or rose essence) are soaked in thickened sweet milk flavored with saffron and cardamom (rabri/rabdi).
Bidding 2016 goodbye with a fun and sweet twist to a favorite Indian dessert… gulab jamun. The scrumptious fried balls of juicy and soft milk dough are smothered in a sweet, fragrant and thick saffron-infused milk; fusion of a simple Indian dessert with the gift from Bengal (India) to the whole world, Rasmalai!!!
2016 was full of fun, surprises and family time!!! So befitting that, I had to bid this wonderful past year a sweet goodbye!!! Gulab jamun with Instant rabri is the perfect finale on this last day.
No meal is complete without a sweet something to pop in your mouth. After every meal, as soon as the dishes are cleared and leftovers are put away in the refrigerator, my hand almost always (and my whole family’s too!!) starts looking for something sweet for the grand finale!!
My refrigerator or pantry always has something sweet tucked away in some corner; even if it is just a packet of cookies or biscuit!! With this food blog that occupies most of my time (I would not have it any other way!), you will always find leftovers, sweet or savory in my house.
When we have family or guests over (like this last month and I enjoyed every minute of it!!), lots of food is my mantra!! One such dish I had prepared was Gulab Jamun with rabri, for a quick dessert.
Making this easy dish takes no time if you have readymade Gulab Jamun mix and some condensed milk in the pantry. Addition of badam mix powder takes it to a decadent level!!
Once the gulab jamuns are ready (from scratch, from a mix or ready made from a can, your choice), preparing the instant rabri is a one-step quick process, like in Instant Rasmalai I had prepared earlier (another of my favorite all-time quick desserts!).
Boil milk with condensed milk and badam mix powder (optional), flavor with aromatic cardamom and strands of exotic saffron. Your rabri is ready.
Chill and then dunk the gulab jamuns (after removing them from the syrup) in the sweet golden yellow (due to the saffron infusion) milky concoction, top with chopped or slivered nuts and a scrumptious dessert is ready to knock the socks out of your guests!!! If you have ready made gulab jamuns, this dessert is ready in 15 minutes!!
- 12 gulab jamuns (readymade or homemade)
- 2 cups whole milk (about half a liter)
- 100 gms of condensed milk (about ¼ tin of a 400 gm can)
- 3 tablespoons badam milk powder (I used MTR brand)
- Few strands of saffron
- ¼ teaspoon cardamom powder
- Chopped pistachios or almonds for garnishing
- Prepare gulab jamuns according to package instructions or just get readymade gulab jamuns.
- Remove from syrup and keep aside.
- In a deep saucepan, add the milk. Stir in condensed milk and bring to a boil. Keep stirring continuously.
- Once it comes to a boil, add the almond mix powder and stir to make a smooth mixture. Make sure there are no lumps.
- Keep stirring and taste in between. If you find you need more sugar, add additional condensed milk or badam mix powder. If you feel it is too sweet, add more milk. Adjust according to your taste.
- Stir in saffron strands and cardamom powder. Lower the heat. Simmer for about 10 to 15 minutes, until slightly thick, stirring continuously in between.
- After 15 minutes, turn off heat and let cool to room temperature.
- Keep in refrigerator until serving time.
- Just before serving, place one gulab jamun in each individual serving bowl. Gently pour chilled rabri over the gulab jamun, sprinkle with additional chopped pistachios and serve immediately.
- I have made gulab jamun from a mix; you can make your own or buy readymade for a quicker version.
- Almonds can be substituted instead of pistachios.
- Make the rabri as thick or thin as you want.