GULAB JAMUN IN RABRI/RABDI

     "Gulab Jamun in Rabri" is going to be an easy version for a quick fix dessert during this festive season.  Get the Gulab Jamuns & Rabri/Rabdi ready, there you go with an extraordinary combination of dessert or an authentic Sweet for this Diwali. My daughter was asking me to prepare "Shahi Tukda" and my Son wanted "Gulab Jamun in Rabri" and I made my all-time favourite "Ras Malai".  I made a large batch of Rabri and served it converting into delectable combinations along with Rasagulla, Gulab Jamun and with deep-fried Bread Slices(Shahi Tukda).
     You can prepare Gulab Jamuns in a preferred way, but this recipe here is an easy version.  An instant Gulab Jamun recipe prepared with Ready-made Mix.  I have been very lucky when it comes to making Gulab Jamuns with a ready-made mix.  Right from my college days when I got hold of an Instant Gulab Jamun Mix while shopping for groceries, my rapport, especially with Gulab Jamuns, had been exceptional.  I followed the instructions in the packet and the Gulab Jamuns came out so well.  my parents were literally awed when they saw Gulab Jamuns and my mother was repeatedly asking me, you made it?  She never knew I had made it with ready-made Gulab Jamun mix.  Even after all these years and with 'n' number of Gulab Jamun preparations, like I do make Gulab Jamuns from scratch with Milk Powder, with Khoya & Paneer and even with Bread. All those attempts and Gulab Jamun never fails me, I should say again I am lucky with Gulab Jamuns, Touch Wood!!!
     But that is not the case with everybody.  When I told about my trial with Gulab Jamuns with a ready-made mix, our neighbour aunty tried the same and she said it wasn't working out well for her.  I have heard several stories from my friends and relative about the same.  Given a lot of thoughts, I convinced myself to write a post on Instant Gulab Jamun recipe with a ready-made mix.
     Go easy with any brand, I am not vouching on any brand here. The reason is, I have tried making Gulab Jamuns with most of the brands in the market(in India, Malaysia & Singapore) and all turn out be good. My advice is strictly to follow the rules, the measurement when it comes to adding water while kneading the Gulab Jamun dough. You can also add Milk instead of water while kneading the dough.  Then with the Sugar Syrup, there is no strict formula for the Sugar Syrup as for other Indian Sweets like one string/two string consistency.  It is just a slightly sticky Sugar Syrup with mild flavourings.  So go easy with that too.  Though the amount of Sugar mentioned in the packet would surely be more than what would require, so I have tried to give the measurement I usually stick onto, while preparing Gulab Jamuns with a ready-made mix.
     When both Gulab Jamuns and Rabri are ready, combine both the treats for an extremely tasty, rich and delicious Dessert. Soft Gulab Jamuns soaked in rich and creamy Rabdi is surely one best way to treat your Sweet Tooth.


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Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields - 35-40 small-sized Gulab Jamuns
Author - SM  

Preparation Time - 15 - 20 Minutes
Leavening Time(For the Gulab Jamun Dough) - 5 - 8 Minutes
Cooking Time - 45 Minutes - 1 Hour
Soaking Time - 2 - 3 Hours

HOW TO MAKE INSTANT GULAB JAMUN WITH READY-MADE MIX

GULAB JAMUN IN RABRI/RABDI

INGREDIENTS :

For Instant Gulab Jamuns :

Instant Gulab Jamun Mix - 1 Cup
Milk - 3 Tbspn
Water - as required
Ghee - 1/2 Tspn

 

For Deep Frying:

Oil/Ghee - as required

• Whisk the Instant Gulab Jamun Powder in a bowl. Let it Powder be without any lumps.
• Add Ghee and 3 Tbsp of Milk into it and mix well.
• Knead the dough by adding little Water at a time, to get a soft pliable dough.
• The dough should not be crumbly or dry.  If it is dry, add some water and knead again.
• Leave this aside for about 5-8 Minutes.
• Make smooth small balls from the dough. Ensure that there are no cracks in it.
• Heat Oil/Ghee, reduce the flame to medium-low.
• Add the balls and fry them until they become golden brown in colour.
• Toss the balls frequently in oil to get an even colour.
• When they are done, remove them from the oil with a slotted spoon and drop them into the sugar syrup.
• Let the fried Gulab Jamuns soak in the Sugar Syrup for at least 2-3 hours.
• Serve Gulab Jamuns warm or cold, topped with sugar syrup.
• Can also garnish them with Almonds or Pistachio slivers.

 

 

 GULAB JAMUNS IN RABRI/RABDI

GULAB JAMUN IN RABRI/RABDI

For a detailed recipe on "RABDI/RABRI", Click here...

INGREDIENTS:

For Gulab Jamuns in Rabri/Rabdi:

Gulab Jamuns - 20-25 Nos.
Rabri/Rabdi - 2 Cups

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

METHOD:

• Remove the well soaked Gulab Jamuns from the Sugar Syrup.
• Line up the Gulab Jamuns on a shallow serving bowl.
• Pour the Rabri/Rabdi over the bread slices.
• Let the Rabri cover the Gulab Jamuns.
• Garnish Gulab Jamuns in Rabri/Rabdi with slivered Almonds, Cashew Nuts and Pistachios.
• Sprinkle few strands of Saffron and Rose Petals.
• Refrigerate Gulab Jamuns in Rabri/Rabdi for about 2-3 hours before serving.
• Can serve Gulab Jamuns in Rabri/Rabdi Warm or at room temperature or chilled.

GULAB JAMUN IN RABRI/RABDI