Rabdi Gulab Jamun Parfait

Name: Rabdi Gulab Jamun Parfait
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 ml Milk; 4 tbsp Sugar; 3 tbsp Milk powder; 2 White Bread slices; 1 tsp Kewda essence; A few Saffron threads; 1/3 tsp Cardamom powder; 1 cup Sugar; 1/2 cup Water; 200 g Khoya; 1 tbsp All-purpose Flour; 1 tbsp Rava; 1/2 tsp Baking powder; as required Oil for frying; 1 tbsp Pistachios

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#FM
#W4
Gulab Jamun is a Classic North Indian sweet which is very popular during festivals and Rabdi is also a very popular dessert. Today I have made a fusion dish of both traditional sweet. It's Rabdi Gulab Jamun Parfait which was very delicious.

Sanuber Ashrafi @tasty_treatbysanu

Saved

Ingredients

30 minutes

4 servings

For Rabdi
500 mlMilk
4 tbspSugar
3 tbspMilk powder
2White Bread slices
1 tspKewda essence
A fewSaffron threads
1/3 tspCardamom powder
For Gulab Jamun
1 cupSugar
1/2 cupWater
200 gKhoya
1 tbspAll-purpose Flour
1 tbspRava
1/2 tspBaking powder
as requiredOil for frying
1 tbspPistachios

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Steps

30 minutes

1

Take a pan add water and sugar and stir continuously until the sugar is fully dissolved.
2

In a mixing bowl, add khoya, all-purpose flour semolina and mix it well.
3

Add baking powder and start kneading it to make a smooth soft dough.
4

Knead the fough properly. Take some mixture in your hands and shape it into balls.
5

Heat enough oil in heavy skillet and deep fry these until golden brown and crispy.
6

Transfer these fried balld into the prepared warm sugar syrup and soak for 15 minutes.
7

For Rabdi, Firstly boil milk in a pan on medium heat and then add sugar.
8

Cut bread into small pieces and grind it into a fine powder.
9

Add this powder to milk and mix well.
10

Cook on low flame till it starts to thicken, then add milk powder.
11

Mix saffron in 1 tbsp milk and add kewda essence.
12

Add this saffron milk and cardamom powder to rabdi.
13

Stir and switch off the flame, let it cool.
14

For Parfait, put some rabdi into a serving bowl, cut gulab jamun in pieces and arrange on rabdi, then pour remaining rabdi over it, garnish with pistachios and Saffron threads.