Gulab Jamun in Rabri

Instructions

Instruction for the Rabri :

1. Soak the saffron in 2 Tbsp milk. Pour the full cream milk in a heavy bottom pan. Bring it to boil. Reduce flame to a medium low and keep stirring constantly. Remember to scrape the sides of the pan every now and then. Cook till the milk reduces to a quarter of its volume.
2. Add the sugar, rose water, cardamon powder and the saffron soaked milk. Pour the Rabri and keep it ready.

Instruction for the Sugar Syrup :

1. To make the syrup add the water, sugar, cardamon and saffron strands to a pan. Bring to a boil and keep boiling for another 5 mins or till it’s converted to a sticky syrup. Next add the lime juice and the rose water. Take off from flame, cover and keep warm.

Instruction for the Gulab Jamun :

1. To make the Gulab Jamuns, add the milk powder, all purpose flour and baking powder to a deep bowl. Mix well, before adding ghee to it. Mix the ghee into the milk powder and flour. Next add the ¼ cup milk part by part mixing it well into the milk powder and flour. Using light strokes, fold the milk gently bring the flour and milk powder to form a dough . Do not knead. Use a little more milk if required to bind to make a soft dough. Cover the vessel and keep aside for 10 – 12 min.
2. After 10 mins take it out and lightly knead it to a soft dough. Make small sized balls out of the dough. Rub them within your palms in circular motion to make sure they are all smooth and crack free., else the jamuns might break while frying.
3. In a heavy bottom pan heat oil. Fry the dough balls in batches over medium hot oil over low flame. Keep stirring and rolling them from side to side so that they get cooked evenly from all sides.  Fry till deep golden brown. Drain off and drop the hot jamun balls into the warm sugar syrup. Cover and keep them soaked in the syrup for 2 hours. By then they should have doubled in size.
4. To assemble and serve, pour the rabri in the dessert platter or individual serving bowls. Take out the Gulab Jamuns from the sugar syrup and place them over the rabri. Decorate with sliced or chopped almonds and pistachios. Can be served hot or chilled.