Gulab Jamun With Rabri

Name: Gulab Jamun With Rabri
Total time: 5400 s
Yield: 5 people
Cuisine: Indian
Ingredients: 2 Cup - Water; 1 1/2 Cup - Sugar; 1 Tea Spoon - Cardamom Powder; 200 Gram - Unsweetened Khoya; 3 Table Spoon - Maida; 1/4 Tea Spoon - Baking Powder; A Few Saffron; 3 Table Spoon - Milk; As needed- Oil For Deep Frying; 1 Liter - Full Fat Milk; 1/4 Cup - Sugar; 1/4 Teaspoon Cardamom Powder; 1 Pinch Saffron

SanU Khan @cook_24889988

Durg

#farheensfoodcorner

SanU Khan @cook_24889988

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Ingredients

1 hr 30 mint

5 people

To Make Sugar Syrup
2 Cup- Water
1 1/2 Cup - Sugar
1 Tea Spoon- Cardamom Powder
To Make Gulab Jamun
200 Gram- Unsweetened Khoya
3 Table Spoon- Maida
1/4 Tea Spoon- Baking Powder
A FewSaffron
3 Table Spoon- Milk
As needed-Oil For Deep Frying
To Make Rabri
1 Liter- Full Fat Milk
1/4 Cup- Sugar
1/4 Teaspoon Cardamom Powder
1 Pinch Saffron

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Steps

1 hr 30 mint

1

Sugar syrup
Heat a pot with the water and add sugar and cardamom pods
Stir it until the sugar dissolves
Let it boil for 5 mins on medium flame
Keep the sugar syrup a side
2

Gulab Jamun
In a bowl, add all-purpose flour, khoya, baking soda, saffron strands
Make smalls balls out of it and keep it aside
3

Heat some oil for deep frying and add the jamun balls to the hot oil
Deep fry it on a medium low flame and stir it frequently
Remove the balls once they have a uniform brown color
Add the fried jamun balls in the sugar syrup
Let it soak for about an hour
4

Rabri
Heat a thick bottomed pot with the milk
Keep the flame on medium low and continuously stir the milk
Once the milk reduces to half, add the sugar, cardamom powder and saffron strands mix well
The rabdi is done
5

Take the soaked jamuns and serve it with the rabri. Garnish it with almonds, pistas, and saffron strands