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.
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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.
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