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.
Video
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.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.