Recipe: Yummy Gulab Jamun-Rabdi Shots/Parfaits

Gulab Jamun-Rabdi Shots/Parfaits. This Gulab Jamun Rabdi Parfait is simple, creamy and makes for a perfect dessert for the festive season. It has layers of gulab jamun and rabdi. It has layers of gulab jamun and rabdi.

But this is optional as we.are going to add chopped Gulab jamun to it which will make it sweet. These balls are then put into a flavoured sugar syrup. See recipes for Dry milk ky gulab jamun too. You can cook Gulab Jamun-Rabdi Shots/Parfaits using 25 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Gulab Jamun-Rabdi Shots/Parfaits

1. It's of For Sugar Syrup:.
2. It's 2 Cup of Sugar.
3. You need 2 Cup of Water (RT).
4. Prepare 3-4 of Green Cardamoms: Split.
5. It's 1/4 tsp of Saffron Strands.
6. Prepare 1 tsp of Rose Water.
7. You need 1 tsp of Fresh Lemon Juice.
8. It's of For Gulab Jamun.
9. Prepare 3/4 Cup of Milk Powder.
10. It's 1/2 Cup of Maida/All-purpose flour.
11. You need 1/2 tsp of Baking Powder.
12. You need 2 tbsps of Ghee.
13. It's 250 gms of Cooking Oil/Ghee: For Frying.
14. Prepare 1/4 Cup of Fresh Milk: For Kneading.
15. Prepare 2-3 tbsps of Fresh Milk: Extra, for kneading.
16. Prepare of For the Rabdi:.
17. Prepare 1/2 L of Fresh & Full Cream Milk.
18. Prepare 2 of Pieces: Bread Slices: Blend Dry Into the Crumbs.
19. Prepare 1/2 Cup of Milk Powder.
20. It's 2 tbsps of Water (RT): To dilute the Milk Powder.
21. Prepare 2 tbsps of Sugar.
22. It's 1 tbsp of Ghee.
23. Prepare 1 tsp of Green Cardamom Powder.
24. You need 1 tsp of Rose Water.
25. You need 7-8 of Kesar/Saffron Strands.

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Gulab Jamun-Rabdi Shots/Parfaits step by step

1. For the Rabdi: In a heavy bottomed saucepan: Add in the measured milk to it & keep the flame on the medium flame- Stir, add in the bread crumbs to it (you can cut out the edges of the breads or crumble it as is).
2. Keep stirring continuously, until it starts thickening a bit- Add in the milk powder, mixed with the milk (to a smooth paste) & keep stirring continuously & vigorously so as to avoid any lumps in it (Highly recommend to keep the flame from this point to low-medium).
3. At this point: Add in the chopped fry fruits- whichever is readily available to you...& let it cook a bit in the milk mixture in the process, add in the saffron strands as well.
4. Add in the Cardamom Powder & Rose Water while stirring continuously & now, at this point- it’s thickened quite substantially.
5. The colour too starts changing to the creamy-yellowish, now add in the sugar to dissolve in it well & get cooked slightly because, after adding in the sugar it’d become a bit loose again & that need be adjusted while stirring continuously on the low-medium flame.
6. Finally, add in the ghee, give it all a really good mix- turn off the flame & set aside to let it cool completely (RT), once cooled it’d become even more thicker & it’d easily leave the pan without leaving much residues in the same- That’s exactly what we’re looking for.
7. For the Sugar Syrup: In a large heavy bottomed pan: Add in the measured sugar & water- Keep the flame on high, add in the Rose Water & the Cardamom Powder & Saffron Strands- Mix everything well together until nicely combined & the sugar starts melting & forming the syrup now-.
8. Check the consistency (it’d be like a bit oily & sticky kinda thing now), add in the lemon juice (to prevent crystallisation), mix well- Turn off the flame & let it sit on the hot oven itself for later use therein itself.
9. For the Gulab Jamun: in a large mixing bowl- Add in all the aforementioned Dry ingredients & mix everything well together, add in the ghee & rub well with the dry mixture.
10. Now, add in the milk gradually & knead it to a soft dough (kneading shouldn’t be vigorously done but with the gentle hands & pressures given)- The idea is to keep it as much as possible- Crack-free.
11. Now, out of the prepared dough- Make the dough-lets (giving any shape of your choice) for the jamuns- Heat up a kadhai/wok over the low flame all through the frying process of the Jamuns- Add in the measured oil/ghee for frying the same.
12. Drop them now, gently & cautiously to fry in the lowest possible heat by just swirling the oil around it & not touching them directly at this point- Once they increase in their volumes & sizes, with a wooden stick or a fork- keep stirring continuously but very gently so that they’re fried equally well from all the sides.
13. Strain them now, turn off the flame once done & immediately drop them into the still hot/warm sugar syrup (the syrup should be hot/warm enough but not boiling or flame shouldn’t be on when the golden brown fried jamuns are dropped in it).
14. Let it be in this position resting with the lid on for at least 2 hrs time (a little more is good, I’d suggest)- Time to dish out, garnish as per your choice- it should turn out absolutely soft & moist- melting inside the mouth itself & super delectable for sure.
15. ENJOY 😋 With the Family, Friends & Guests as well...💁🏻‍♀️.

Gulab Jamun-Rabdi Shots/Parfaits Sugar • Water (RT. Gulab jamun Rabdi Donuts Holi Special Easy Recipe गुलाब जामुन रबड़ी डोनट्स रेसिपीLearn how to make Easy Gulab jamun Rabdi Donuts Recipe at home. I served with store bought gulab jamun, but if you have the time, go ahead and make them yourself. Creamy, rich and decadent Rabri served with gulab jamun. This dessert is a crowd pleaser and will be a hit at any Indian themed party.