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

Cook Time: 25

Chilling Time:: 2

Total Time: 2 25

Course: Dessert

Cuisine: Indian, north indian

Servings: Servings

Get Recipe Ingredients

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

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.

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