I use Gits rabdi mix and store bought gulab jamun to make this semi-homemade dessert . A great dish to make ahead of time and serve it cold when ready. A total crowd pleaser and will be a hit at any Indian themed party.
About the recipe
Who doesn’t love a decadent milk based Indian dessert? Creamy kheer comes to mind first and then there’s these easy microwave doodh peda. Any Indian festival is incomplete without a delicious dairy based dessert. Rabdi or Rabri is a milk dessert that is quite time consuming to make. So, to make it quick and easy, I take a little help with store bought Gits rabri mix. It takes just a few minutes to put this together. Chill the rabdi until ready to serve. Then dunk your gulab jamun either homemade or store-bought and enjoy! If you have the time and want to make rabri from scratch, then do check out how-to in the ‘Tips’ section. The key is in simmering the milk at a steady rate and scraping the cream off the sides into the milk every so often. Sky is the limit to your imagination on how you can serve this. I love serving rabri with store bought gulab jamun, but if you have the time, go ahead and make them yourself.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make rabri with gulab jamun recipe:
Gits Rabri Mix: I love this brand, but feel free to use any of your favorite brand mix here. Milk: I like using either 2% or whole milk. Low fat milk will not thicken and be creamy, so go for higher fat milk. Gulab Jamun: You can either use store-bought premade gulab jamun or use a mix to make them yourself. Optional ingredients: Cashews and almonds Ground Cardamom Saffron
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make this delicious rabdi gulab jamun recipe: In a heavy bottom pan, bring the milk to a slow simmer. Add the rabri mix and stir until combined. Lower the heat to medium-low and simmer 10 minutes, stirring frequently to avoid milk sticking to the bottom and burning. Once the milk thickens, stir in the saffron, Mix well and turn off the heat. Let the mixture cool and then chill for at least 2 hours. Sprinkle the chopped nuts, serve as is or topped with gulab jamun.
Expert Tips
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. If you plan on making rabri from scratch, then here’s the recipe: 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 ⅓ 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. Serve rabri as is or with gulab jamun, Malpua or rasgulla. Leftover rabdi can be stored in an airtight container for up to 3 days.
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Here are a few more decadent Indian desserts that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe
