Rabdi Gulab Jamun is a delectable Indian dessert that combines two popular sweet treats, Gulab Jamun and Rabdi. The contrast of the sweet, syrupy Gulab Jamun and the luscious and creamy Rabdi is a match made in dessert heaven, making it a perfect dessert for special occasions. Here's an easy 30-minute recipe.
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Today, I'm thrilled to share with you my hubby's all-time favorite dessert, Rabdi Gulab Jamun. This indulgent treat never fails to put a smile on his face. It's not only incredibly delicious but also surprisingly easy to make.
And it makes a great show-stopper for parties and festivities. So, let's dive into this delightful recipe and create a sweet memory that you and your loved ones will cherish!
Why We Love This Dessert
- It's a 30-minute dish, perfect for busy weeknight festivities or sudden sweet cravings.
- The minimal prep involved makes it a go-to choice for easy desserts
- It's a versatile dessert that can be customized to your liking. Make it with brown or kala jamun; serve it hot or chilled, elevate it more by serving it with ice cream, just to name a few variations.
Ingredients - Notes & Substitutions
For Rabdi:
- Milk: Milk adds richness and creaminess to this dessert. I recommend using whole milk for the best flavor.
- Paneer: This secret ingredient adds a creamy texture and also bumps up the protein content in the rabdi, making it more balanced.
- Condensed milk: We need ½ of a 14oz can of sweetened condensed milk to add a luscious texture and sweeten the rabdi base.
- Saffron: A touch of saffron soaked in warm milk provides a floral flavor, aroma, and a soothing yellow hue.
- Milk powder: Use full-fat milk powder to thicken the rabdi base while adding richness.
- Cardamom powder: For adding a floral flavor to the dish. Grind the seeds from 2 green cardamom pods or use a good quality brand from the store.
For Assembling Dessert:
- Gulab Jamun: I take a clever shortcut and use store-bought kala jamun or brown Gulab Jamun. Be sure to gently squeeze out the syrup otherwise, it will make the dish too sweet.
- Rose: (optional) Dried edible rose petals add an eye-catching decorative and floral touch to the dessert. It is optional though.
- Nuts: Sliced pistachios are a classic pairing for this dessert, but you can use slivered almonds instead. Feel free to skip them for a nut-free dessert.
- Edible gold or silver foil: Take this dessert to another level of elegance by garnishing it with slivers of edible gold or silver foil. It is optional though.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Rabdi Gulab Jamun
For these rabdi gulab jamun parfait cups, I'm using store-bought kala gulab jamun so all that's left to do is prepare fresh rabdi and assemble it. Here are the step-by-step instructions and photos for this recipe:
Prepare Rabdi
Boil milk: Heat a deep non-stick pan on medium-high heat. Add water to the pan followed by milk and bring it to a boil, stirring regularly while scraping the sides of the pan.
Soak saffron & simmer milk: Once the milk reaches a boil, reduce the heat to medium. Scoop out 2 tablespoons of the warm milk, add it to the saffron, and soak it for 5 minutes. Keep simmering the milk for 5 minutes, stirring regularly while scraping the sides.
Add rabdi ingredients: Add grated paneer, condensed milk, soaked saffron, milk powder, cardamom powder, and sliced pistachio to the simmering milk, and stir well.
Simmer to thicken: Simmer the radbi until it begins to thicken, about 10 minutes. Stir and scrape the sides regularly during this time. The rabdi is done when it resembles the consistency of heavy cream.
Refrigerate to chill: Pour it into a bowl and refrigerate to chill for 4 to 6 hours.
Assemble Gulab Jamun Rabdi
Pour 3 to 4 tablespoons of the chilled rabdi into the dessert cups. Sprinkle sliced pistachios and edible rose petals (if using) around the edges of the cups.
Now place a half-cut kala jamun, or regular gulab jamun, in the center. Top that with gold foil if using. Rabdi gulab jamun is ready to enjoy.
Serving Suggestion
Even though this dessert is pretty complete when served on its own, here are some serving suggestions and twists that we have enjoyed over the years:
- Instead of chilling, enjoy warm Rabdi Gulab Jamun by warming the rabdi as well as the gulab jamun before assembling
- For a refreshing twist, top this dessert with a scoop of malai or kulfi ice cream.
- You can also add a dollop of whipped cream, and a sprinkle of saffron strands and sliced mixed nuts for an extra touch of luxury.
- Surprise your guests with a fusion dessert, Rabdi Gulab Jamun Tiramisu! For that, simply dip the gulab jamuns in coffee before placing them in the rabdi cups.
How to Store and Make Ahead
Leftover rabdi gulab jamun can be refrigerated for up to 3 days. Just know that the rabdi will thicken considerably after day 1.
To avoid that, I recommend storing the gulab jamun and rabdi separately and assembling them as needed.
To make this dessert ahead of time for a party, prepare the rabdi as per instructions up to 2 days in advance, and turn it off when it is still liquidy (not thickened all the way). Cool and store until ready to use.
Prepare gulab jamuns or buy them from the store up to a day in advance. Assemble the dessert on the day of your party 3 to 4 hours in advance and refrigerate until ready to serve.
Recipe Tips & Notes
- Gulab Jamun: I prefer to use Kala Gulab Jamun in this recipe. Its semi-dry texture goes perfectly well with the rabdi and doesn't make it overly sweet. That being said, you can certainly use the regular gulab jamin here. Just squeeze out the sugar syrup so it's not dripping.
- Paneer: Use full-fat paneer for the best results. Make your paneer at home with this easy homemade paneer recipe, or use your favorite store brand.
- Milk & milk powder: Use full-fat or whole milk-based products for a rich and creamy taste. You can substitute reduced fat (2% fat) products but know that the result won't be as thick and creamy. I don't recommend fat-free paneer, milk, or milk powder in this recipe.
- Saffron: For the best aroma and color, it is important to soak the saffron strands in hot milk for 5 minutes. Don't skip this step.
- Nuts: Pistachios are the traditional choice for rabdi, however, feel free to use almonds or cashews instead, or skip it altogether for a nut-free dessert.
- Don't overcook: Since rabdi continues to thicken as it cools, it is important to stop the cooking process when it thickens to a heavy cream-like consistency.
- Texture Fix: If your rabdi appears too thick, stir in a tablespoon or two of warm water or milk into the rabdi. You may add a little more sweetness to balance the taste. Stir in a teaspoon of condensed milk to fix the sweetness.
Frequently Asked Questions
Rabdi is made by simmering milk low and slow until it thickens to a creamy and rich pudding-like consistency.
Gulab jamun is a deep-fried dough ball made up of a dough made of khoya and flour, then dipped in warm sugar syrup.
More Popular Indian Desserts
These desserts are part of the Indian Dessert Recipes Collection:
📖 Recipe
Rabdi Gulab Jamun
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Ingredients
For Rabdi
- 2 tablespoon water
- 2 cups whole milk
- 1 cup paneer, grated about 4 ounces
- ½ cup + 1 tablespoon sweetened condensed milk (½ of a 14oz can)
- 10 saffron strands
- 2 tablespoons milk powder full-fat
- ½ teaspoon cardamom powder
For Assembling
- 4 Kala Gulab Jamun store-bought semi-dry kala jamun
- 1 tablespoon dried rose petals (optional)
- ⅓ cup slivered pistachios
- 1 inch edible gold or silver foil optional
Instructions
- Boil milk: Turn on the heat to medium-high and place a deep non-stick pan. Add water to the pan to prevent the milk from sticking. Add milk to the pan and bring it to a boil, stirring regularly while scraping the sides of the pan with a spatula.
- Soak saffron & simmer milk: When the milk reaches a boil, reduce the heat to medium. Scoop out 2 tablespoons of the warm milk, add it to the saffron, and soak it for 5 minutes. Keep simmering the milk for 5 minutes, stirring every minute and scraping the sides.
- Add rabdi ingredients: Now add grated paneer, condensed milk, soaked saffron with milk, milk powder, cardamom powder, and sliced pistachio to the simmering milk, and stir well.
- Simmer to thicken: Continue to simmer the radbi mixture on medium heat until it begins to thicken, about 10 minutes. Stir and scrape the sides regularly during this time. The rabdi is done when it resembles the consistency of heavy cream.
- Refrigerate to chill: Pour it into a bowl and refrigerate to chill for 4 to 6 hours.
Assemble Gulab Jamun Rabdi
- Pour 3 to 4 tablespoons of the chilled rabdi into the dessert cups.
- Sprinkle sliced pistachios and edible rose petals (if using) around the edges of the cups.
- Now place a half-cut kala jamun, or regular gulab jamun, in the center.
- Top that with gold foil if using. Rabdi gulab jamun is ready to enjoy.
Notes
- Gulab Jamun: I prefer to use Kala Gulab Jamun in this recipe. Its semi-dry texture goes perfectly well with the rabdi and doesn't make it overly sweet. That being said, you can certainly use the regular gulab jamin here. Just squeeze out the sugar syrup so it's not dripping.
- Paneer: Use full-fat paneer for the best results. Make your paneer at home with this easy homemade paneer recipe, or use your favorite store brand.
- Milk & milk powder: Use full-fat or whole milk-based products for a rich and creamy taste. You can substitute reduced fat (2% fat) products but know that the result won't be as thick and creamy. I don't recommend fat-free paneer, milk, or milk powder in this recipe.
- Saffron: For the best aroma and color, it is important to soak the saffron strands in hot milk for 5 minutes. Don't skip this step.
- Nuts: Pistachios are the traditional choice for rabdi, however, feel free to use almonds or cashews instead, or skip it altogether for a nut-free dessert.
- Don't overcook: Since rabdi continues to thicken as it cools, it is important to stop the cooking process when it thickens to a heavy cream-like consistency.
- Texture Fix: If your rabdi appears too thick, stir in a tablespoon or two of warm water or milk into the rabdi. You may add a little more sweetness to balance the taste. Stir in a teaspoon of condensed milk to fix the sweetness.
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