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.
- 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.