• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Subscribe
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dessert » Indian Dessert » Gulab Jamun with Rabri

    Gulab Jamun with Rabri

    Published: Oct 27, 2024 by Pavani · 14 Comments

    37 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Jump to Video
    Wooden tray with glass jars of Indian dessert.

    Looking for quick and easy Indian desserts to make for Diwali? Then you have to try this creamy, rich and decadent gulab jamun with rabri. All you need is a few ingredients and few minutes of cooking time to make this amazing sweet treat.

    I use Gits rabdi mix and store bought gulab jamun to make this semi-homemade dessert . A great dish to make ahead of time and serve it cold when ready. A total crowd pleaser and will be a hit at any Indian themed party.

    Spoon with jamun with a jar of rabri.

    This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe

    About the recipe

    Who doesn't love a decadent milk based Indian dessert? Creamy kheer comes to mind first and then there's these easy microwave doodh peda. Any Indian festival is incomplete without a delicious dairy based dessert.

    Rabdi or Rabri is a milk dessert that is quite time consuming to make. So, to make it quick and easy, I take a little help with store bought Gits rabri mix. It takes just a few minutes to put this together. Chill the rabdi until ready to serve. Then dunk your gulab jamun either homemade or store-bought and enjoy!

    Wooden tray with glass jars with rabri with gulab jamun.

    If you have the time and want to make rabri from scratch, then do check out how-to in the 'Tips' section. The key is in simmering the milk at a steady rate and scraping the cream off the sides into the milk every so often.

    Sky is the limit to your imagination on how you can serve this. I love serving rabri with store bought gulab jamun, but if you have the time, go ahead and make them yourself.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make rabri with gulab jamun recipe:

    • Gits Rabri Mix: I love this brand, but feel free to use any of your favorite brand mix here.
    • Milk: I like using either 2% or whole milk. Low fat milk will not thicken and be creamy, so go for higher fat milk.
    • Gulab Jamun: You can either use store-bought premade gulab jamun or use a mix to make them yourself.
    • Optional ingredients:
      • Cashews and almonds
      • Ground Cardamom
      • Saffron
    Ingredients needed to make the recipe.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this delicious rabdi gulab jamun recipe:

    In a heavy bottom pan, bring the milk to a slow simmer. Add the rabri mix and stir until combined. Lower the heat to medium-low and simmer 10 minutes, stirring frequently to avoid milk sticking to the bottom and burning.

    Side by side photo showing the simmering of milk with Gits mix.

    Once the milk thickens, stir in the saffron, Mix well and turn off the heat. Let the mixture cool and then chill for at least 2 hours. Sprinkle the chopped nuts, serve as is or topped with gulab jamun.

    Side by side pics of simmering milk mixture on stove.

    Expert Tips

    • Make sure to scrape the bottom and sides of the pan frequently while boiling the milk. This will ensure that milk doesn't burn or scorch.
    • If you plan on making rabri from scratch, then here's the recipe:
      • 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 ⅓ 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.
    • Serve rabri as is or with gulab jamun, Malpua or rasgulla.
    • Leftover rabdi can be stored in an airtight container for up to 3 days.

    You might also like

    Here are a few more decadent Indian desserts that you might like:

    • Individual no bake carrot halwa cheesecake.
      No Bake Carrot Halwa Cheesecake
    • Brass plate with kobbari laskora.
      Kobbari Lauju | Coconut Ladoo Recipe
    • Top view of a stack of poli boorelu on silver plate
      Poli Boorelu Recipe with Poornam
    • Grey bowl with Sago Kheer
      Easy Sago Kheer Recipe

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe

    Spoon with jamun with a jar of rabri.

    Gulab Jamun with Rabri

    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.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Chilling Time:: 2 hours hrs
    Total Time: 2 hours hrs 25 minutes mins
    Course: Dessert
    Cuisine: Indian, north indian
    Servings: 4 Servings

    Ingredients

    • 2 cups 2% or Whole Milk
    • 1 Gits Rabri Mix
    • A pinch Saffron, crushed
    • ⅛ teaspoon Ground Cardamom
    • As needed Gulab Jamun (homemade or store-bought)
    • As needed Almonds & cashews, chopped
    Get Recipe Ingredients

    Instructions

    • In a heavy bottom pan, bring the milk to a slow simmer. Add the rabri mix and stir until combined. Lower the heat to medium-low and simmer 10 minutes, stirring frequently to avoid milk sticking to the bottom and burning.
      2 cups 2% or Whole Milk, 1 Gits Rabri Mix
    • Once the milk thickens, stir in the saffron, Mix well and turn off the heat. Let the mixture cool and then chill for at least 2 hours. Sprinkle the chopped nuts, serve as is or topped with gulab jamun.
      A pinch Saffron, crushed, ⅛ teaspoon Ground Cardamom, As needed Gulab Jamun (homemade or store-bought), As needed Almonds & cashews, chopped

    Video

    Notes

    • Make sure to scrape the bottom and sides of the pan frequently while boiling the milk. This will ensure that milk doesn't burn or scorch.
    • If you plan on making rabri from scratch, then here's the recipe:
      • 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 ⅓ 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.
    • Serve rabri with gulab jamun or malpua or rasgulla.
    • Leftover rabdi can be stored in an airtight container for up to 3 days.

    Nutrition

    Calories: 312kcal | Carbohydrates: 27g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 115mg | Potassium: 166mg | Fiber: 0.02g | Sugar: 19g | Vitamin A: 143IU | Vitamin C: 0.2mg | Calcium: 142mg | Iron: 0.03mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Indian Dessert

    • Chocolate Burfi Recipe using Ricotta Cheese
    • White oval bowl with gajar halwa
      Afghani Halwa with Ricotta Cheese | Step by Step Recipe
    • Brown plates with a stack of thokkudu ladoo.
      Thokkudu Laddu | Bandar Laddu
    • Coconut Malai Ladoo
      Malai Ladoo with Coconut
    37 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Nalini

      May 03, 2018 at 10:58 am

      Oh my gosh!!!Your clicks are making me drool.Such an exotic dessert,feel like grabbing it from the screen..

      Reply
    2. Vaishali

      May 03, 2018 at 9:09 am

      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 !

      Reply
    3. Varada

      May 03, 2018 at 5:40 pm

      Classic combo made so well. And beautiful pictures. The tray with the pattern is lovely.

      Reply
    4. Gayathri Kumar

      May 03, 2018 at 11:14 pm

      OMG! This combination of gulab jamun and rabdi looks amazing Pavani. Wish I could get a few spoons of it.

      Reply
    5. Sowmya

      May 05, 2018 at 4:04 am

      That Jamun Dubkis in Doodh Malaai... Oh God! So sinful. Superb Ra...

      Reply
    6. Priya Suresh

      May 05, 2018 at 12:18 pm

      Omg, this rabri with gulab jamun makes me drool, what a terrific combo sweet, cant ask more. Droolingg..

      Reply
    7. Rafeeda - The Big Sweet Tooth

      May 06, 2018 at 8:38 am

      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!

      Reply
    8. Srivalli

      May 08, 2018 at 1:26 am

      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

      Reply
    9. Sandhiya

      May 08, 2018 at 9:06 am

      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.

      Reply
    10. Sushma Pinjala

      May 08, 2018 at 7:28 pm

      Wow my mouth is watering looking at the pics. Awesome dish Pavani.

      Reply
    11. Harini

      May 08, 2018 at 10:50 pm

      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 🙂

      Reply
    12. Renu

      May 09, 2018 at 5:57 am

      Mouthwatering Rabri...and your pics are simply mind blowling.........Drolling

      Reply
    13. Padmajha PJ

      June 27, 2018 at 5:42 am

      That is one sinful dessert Pavani. I am putting off making Rabdi because of the time involved and I might literally Doze off :). But have bookmarked this one. The pics are so delicious!!!

      Reply
    14. Titus Schiller

      November 06, 2024 at 1:02 am

      Your blog is like a beacon of light in the vast expanse of the internet. Your thoughtful analysis and insightful commentary never fail to leave a lasting impression. Thank you for all that you do.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Easy Tamarind Rice | Chintapandu Pulihora
    • Carrot sooji halwa
      Easy to make Carrot Sooji Halwa Recipe
    • Copper plate with Vadai.
      Instant Vada Recipe | With Urad dal flour
    • bamboo plate with a stack of purnam boorelu
      Poornam Boorelu Recipe | Video

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    37 shares