Gulab Jamun with kesar Rabri

Name: Gulab Jamun with kesar Rabri
Total time: 3600 s
Yield: 10 -12 jamun
Cuisine: Indian
Ingredients: For Gulab jamun; 500 ml full cream milk; 250 gms mawa / khoya; 1 tbsp vinegar; 1/2 tsp baking powder; 3 tbsp milk powder; 3 tbsp flour; 1 tbsp ghee; As Required Oil for fry; For sugar syrup:-; 2 cups sugar; 1.5 cup water; For Kesar Rabri:-; 1 liter full cream milk; 4 tbsp sugar; As required Dry fruits and nuts

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#GA4
#week18
#puzzle_GulabJamun
##cookpad #CookpadIndia
Gulab jamun is a traditional Indian dessert, loved and enjoyed every age group. 😊

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#GA4
#week18
#puzzle_GulabJamun
##cookpad #CookpadIndia
Gulab jamun is a traditional Indian dessert, loved and enjoyed every age group. 😊

Saved

Ingredients

1hr

10 -12 jamun

For Gulab jamun
500 mlfull cream milk
250 gmsmawa / khoya
1 tbspvinegar
1/2 tspbaking powder
3 tbspmilk powder
3 tbspflour
1 tbspghee
As RequiredOil for fry
For sugar syrup:-
2 cupssugar
1.5 cupwater
For Kesar Rabri:-
1 literfull cream milk
4 tbspsugar
As requiredDry fruits and nuts

Saved

Steps

1hr

1

Making Gulab jamun:-
2

Boil 500 ml milk in a pot when the milk comes to boil turn off the flame and add vinegar to the milk. The milk will curdle. Drain the milk in a cotton cloth or strainer. Run the strainer or cloth under fresh water and hang it for 40 minutes.
3

After 40 minutes on a plate add cheena, mawa, flour, baking powder, milk powder. Mash well with the help of a hand for 5-10 minutes and make a smooth dough.
4

Divide the dough into equal size small smooth ball.
5

Heat oil with ghee and deep fry all the balls till golden brown color.
6

In meantime in a bowl add 2 cups sugar with 1.5 cup water and prepare sugar syrup with adding cardamom powder. Put all Jamun and soak for 2 hrs.
7

Making Kesar Rabri:-
8

Boil 1-liter full cream milk. stirring occasionally on medium flame.
9

In a small bowl add 5-6 saffron with 4 tbsp cold milk and soaked it.
10

When the milk starts to boil add saffron soaked milk and mix it well. Stir every 1 min to avoid the milk from burning. Stick the cream (malai) to the side of the pan.
11

When milk is getting 1/2 quantity to add sugar and dry fruits and nuts and mix it well.
12

Once milk reduces to 1/3 or 1/4 and turns thick turn off the flame.
13

The cream layer will be collected on the side. Scrape off the entire cream layer as well as dried milk and add to in thickening the milk. Let it cool for room temperature or keep it in the refrigerator.
14

Now in a serving bowl serve the hot Jamun with cold Kesar Rabri and garnish with some pistachio.