Creamy, rich and decadent Rabri served with gulab jamun. This dessert is a crowd pleaser and will be a hit at any Indian themed party.
We are back to our regular routine of posting 3 times a week for blogging marathon. My theme for the first week of May is ‘Combo Sweets’. Valli wants us to make desserts that are generally served together for double deliciousness. So first day I have Gulab Jamun with Rabri.
It’s been a while I made any Indian dessert at home, so this theme gave me a good excuse to make this rich and decadent dessert. Rabri is a time consuming dessert but it is not difficult to make and there’s little chance of messing it up. Unless you fall asleep making Rabri and end up burning it, there’s no way to go wrong.
The key is in simmering the milk at a steady rate and scraping the cream off the sides into the milk every so often. Milk we get here in the US doesn’t form too much cream, so I got away scraping the sides every 4~5 minutes or so. I started with 4 cups (a little less than liter) of milk and ended up with about 1.5 cups of Rabri in the end. You basically have to cook down and thicken to about 1/3rd of the initial volume.
This homemade Rabri is great to serve just as is or with gulab jamun (like I did), Malpua or rasgulla. Sky is the limit to your imagination on how you can serve this creamy, rich and decadent Rabri. I served with store bought gulab jamun, but if you have the time, go ahead and make them yourself.
Lets check out what my fellow marathoners have cooked today for BM# 88.
- 4 cups Whole Milk
- 3~4 tbsp Sugar (Adjust as per taste preference)
- Pinch Saffron, crushed
- Pinch Ground Cardamom
- As needed Gulab Jamun, to serve
- In a heavy bottom pan, bring the milk to a boil, stirring occasionally. Lower the heat to medium-low and simmer until the milk is about 1/3 of it's original volume. Scrape the sides of the pan, every 3~4 minutes and push the thickened cream into the milk. Don't wander too far from the milk.
- Once the milk thickens, add sugar, saffron and cardamom. Simmer for about 7~8 minutes or until thickened. Turn off the heat and let cool. Serve at room temperature or chilled.
- Rabri can be served as is or with gulab jamun or malpua or rasgulla.
Rabri and gulab jamun are a classic combo and can you believe I made it today itself , but I made just one little helping of rabri and hot store bought gulab jamuns . Absolute treat !
I am loving those Rabri filled bowls , super with garnishes !
Oh my gosh!!!Your clicks are making me drool.Such an exotic dessert,feel like grabbing it from the screen..
Classic combo made so well. And beautiful pictures. The tray with the pattern is lovely.
OMG! This combination of gulab jamun and rabdi looks amazing Pavani. Wish I could get a few spoons of it.
That Jamun Dubkis in Doodh Malaai… Oh God! So sinful. Superb Ra…
Omg, this rabri with gulab jamun makes me drool, what a terrific combo sweet, cant ask more. Droolingg..
I can’t stop drooling at your pictures… they are so tempting… the rabri looks perfect and whether on its own or with the gulab jamun, it is truly delightful!
What a stunning display Pavani, I have been drooling over the pictures! Must have tasted so delicious..I love how versatile the rabri is and lol on falling asleep!..hahaha
Rabri with gulab jamun looks sinfully delicious. Who can say no to such a delicious combo, wish to grab those bowl right away. Lovely presentation as usual,Pavani.
Wow my mouth is watering looking at the pics. Awesome dish Pavani.
A classic combination and a sinful one too. I can eat rabri as is or in combination with any of the sinful desserts 🙂 One more reason why I avoid making this at home 🙂
Mouthwatering Rabri…and your pics are simply mind blowling………Drolling