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


  • 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.


  • 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.