Gulab Jamun, Badami Pista Rabri V Recipe
Make Gulab Jamun, Badami Pista Rabri V Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gulab Jamun Dough
Sugar Syrup
Badami Pista Rabri
Frying & Soaking
Garnish & Finishing
Method
Gulab Jamun Dough
- 1
Mix dry ingredients
In a medium bowl, whisk together 1 cup milk powder, 2 tablespoons all-purpose flour, 1 tablespoon fine semolina, 0.25 teaspoon baking powder and 0.25 teaspoon salt until evenly combined.
- 2
Add fat and bind
Stir in 2 tablespoons melted ghee until the mixture looks crumbly and starts to hold together in clumps.
- 3
Knead gently
Gradually add 60 ml whole milk a little at a time and mix to form a soft, slightly sticky but cohesive dough. Use only enough milk to bring it together — the dough should be soft but not wet. Do not over-knead; stop as soon as the dough is smooth. Cover with a damp cloth and rest 10 minutes.
- 4
Shape
Divide the dough into 12 equal portions (approx 20–25 g each). Roll each portion between your palms into a smooth, crack-free ball. If there are cracks, smooth them with a little ghee on your fingertips. Keep the shaped balls covered to prevent drying.
Sugar Syrup
- 5
Soak saffron
Lightly crush 10 saffron strands and add to 15 ml warm milk; set aside to infuse for 5–10 minutes.
- 6
Make syrup
In a wide saucepan combine 2 cups sugar and 300 ml water. Bring to a boil over medium heat, stirring until the sugar dissolves. Skim any scum. Reduce heat to medium-low and simmer gently for 6–8 minutes until the syrup reaches a light one-string consistency (syrup should coat the back of a spoon).
- 7
Flavor & finish syrup
Add the 6 crushed cardamom pods, the saffron-milk infusion, 1 teaspoon rose water and 1 tablespoon lemon juice to the syrup. Keep the syrup warm on the lowest heat setting (do not boil aggressively) so gulab jamuns can be soaked hot/warm. Remove cardamom pods before soaking if preferred.
Badami Pista Rabri
- 8
Soak saffron for rabri
Crush 8 saffron strands and add to 30 ml warm milk; set aside to release color and aroma.
- 9
- 10
Reduce milk (slow simmer)
Reduce heat to low and simmer the milk, stirring and scraping the sides of the pan every 2–3 minutes to collect malai (cream). Continue simmering gently for 45–60 minutes until the milk reduces to about one-third and becomes thick and creamy. Stir frequently to prevent burning; use a wide pan so evaporation is faster and stirring is easier.
- 11
- 12
Finish rabri
Stir in the saffron-milk infusion, 0.25 teaspoon cardamom powder, 0.25 cups chopped pistachios and 0.5 teaspoon rose water. Cook for 1–2 minutes more, then remove from heat. Cool the rabri to warm or room temperature (or refrigerate to serve chilled). Rabri will thicken further on cooling.
Frying & Soaking
- 13
Heat oil
Pour about 500 ml neutral oil or ghee into a deep, heavy-bottomed pan to a depth of 5–7 cm. Heat to medium-low (the oil should be steady hot but not smoking). Test oil temperature by dropping a tiny piece of dough; it should slowly rise to the surface and take 30–40 seconds to start browning — maintain low–medium heat throughout frying to ensure even cooking.
- 14
Fry gulab jamuns
Fry the prepared jamun balls in small batches (do not overcrowd). Keep the heat low-medium so the balls cook through and slowly turn golden brown, about 6–8 minutes per batch. Stir gently and rotate to brown evenly. Remove with a slotted spoon and drain on paper towels briefly.
- 15
Soak in warm syrup
Immediately transfer the hot fried jamuns into the warm sugar syrup. Ensure the syrup is warm (not boiling) — this helps them absorb syrup uniformly. Allow them to soak at least 30 minutes; for best texture let them sit 1–2 hours so they become soft and fully saturated.
Garnish & Finishing
- 16
Prepare garnish
Lightly toast 2 tablespoons slivered almonds in a dry pan for 1–2 minutes until fragrant. Keep 1 tablespoon chopped pistachios ready for garnish.
- 17
Assemble and serve
To serve (serving size = 2 gulab jamuns per person): spoon 3–4 tablespoons of cooled or chilled badami pista rabri into each dessert bowl. Place 2 syrup-soaked gulab jamuns on top of the rabri. Drizzle a little of the warm syrup over if desired. Garnish with toasted slivered almonds, chopped pistachios and an optional piece of edible silver leaf. Serve immediately (rabri can be warm or chilled depending on preference).
- 18
Storage
Keep leftover syrup-soaked jamuns refrigerated in their syrup for up to 2 days. Rabri will keep in the refrigerator for 2–3 days; refrigerate separately if you plan to keep jamuns for longer to avoid over-softening.
