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    Home » Blogging Marathon » Rabri with Gulab Jamun Recipe | Indian Dessert

    Rabri with Gulab Jamun Recipe | Indian Dessert

    Published: May 3, 2018 · Modified: Oct 11, 2022 by Pavani · 13 Comments

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    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.

    Gulab Jamun with Rabdi 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.Gulab Jamun with Rabdi

    Indian Desserts:

    It’s been a while I made any Indian dessert at home because they are not so waist friendly. But this theme gave me a good excuse to make this rich and decadent dessert.

    Rabri | Rabdi:

    Rabdi or Rabri is a milk dessert that is quite time consuming to make. But it is not difficult and there is little of no chance of messing it up. Unless you fall asleep making Rabri and end up burning it, there’s no way to go wrong.Gulab Jamun with Rabdi

    How to make Rabri: 

    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 a 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 ⅓rd of the initial volume.

    Gulab Jamun with Rabdi

    Rabri with Gulab Jamun:

    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.

    bm-logoLets check out what my fellow marathoners have cooked today for BM# 88.

    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
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    Prep Time: 5 mins
    Cook Time: 1 hr
    Total Time: 1 hr 5 mins
    Course: Dessert
    Cuisine: Indian, north indian
    Servings: 4 Servings

    Ingredients

    • 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

    Instructions

    • 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.
    • Rabri can be served as is or with gulab jamun or malpua or rasgulla.

    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.
    • Leftover Rabri can be stored in an airtight container for up to 3 days.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

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    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
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    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

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