Mix the gitz pack of gulab jamun add some milk powder to enhance the taste and add warm milk little by little turn it into soft dough. Make balls of equal sizes and fry on low heat to get the golden color.

To make the sugar syrup tke 1 cup of water and 2 cups sugar add lemon juice drops to avoid crystallization. Add elaichi and cook it for 20 min until the syrup thickens. Lastly add rose water. Soak the jamuns into it

Now to prepare rabdi take milk 1 lit into a pan bring it to boil, then on low flame cook it every 3 min it comes to boil remove the malai from the Centre to sidewise collect it on the sides unti the milk thickens. Then add the condensed milk and elaichi powder also the vanilla essence and cook until the desired consistency. Once prepared let it cool down.

Assemble the jamuns soaked into the syrup place a ladle full of rabdi over it we have kept the sugar to normal be careful it shouldn't be over sweetend. Adjust accordingly. Now finally garnish with the almonds... Enjoy the treat.