Gulkand ‘n’ chewing Pan is widely synonymous in India and never fails to stir sweet memories!
Added to the quintessential Rabri with its history from Varanasi and Kolkata, the culmination is an absolutely divine concoction!
Dunk the ubiquitous Indian sweet Gulab Jamuns into it and you can be sure of an explosion of flavours and textures on your palate!!!
A great Mithai to lighten up your Diwali n a pleasant spin on the traditional offerings!!!
Go on and bring out that Halwai in you just like I always do when making this dessert…
| Course | Deserts |
| Servings | 8 persons |
| Prep time | 15-20 minutes |
| Cook time | 30 minutes |
Ingredients for the Gulab Jamuns( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 150 grams | Khoya / Mawa |
| 25 grams | Flour (maida) |
| 50 grams | Chenna fresh (homemade) |
| 2 tbsp | Cornflour |
| ¼ th tsp | Baking powder |
Ingredients for Sugar Syrup( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 500 grams | Sugar |
| 1 Litre | Water |
| 1 No. | Lemon Slices |
| A few | Strands of Kesar (Saffron) |
| 1 tsp | Cardamom powder (Elaichi) |
Ingredients for Gulkand Rabri( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 Ltre | Full fat milk |
| 3 – 4 tbsp | Gulkand |
| ½ cup | Sugar |
Ingredients for Garnish( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| A few | Almond slivers |
| A few | Pista Slivers |
| A few | Fresh rose petals |
Instructions for the Gulab Jamuns |
|
| 1. | Mix the Khoya and Chenna together and mash it with the base of your palm. Ensure the mixture smoothens and there are no grains. Mix in the flour (maida), cornflour and baking powder. |
| 2. | Shape the mixture into tight round balls of 25 gms each. |
| 3. | Heat oil to medium hot and gently fry the gulab jamuns. |
| 4. | Wait for the gulab jamuns to float up. At this point, increase the flame and cook them until golden brown. Remove and keep aside. |
Instructions for the Sugar Syrup |
|
| 1. | Mix the sugar, lemon slice and water and keep on fire to boil. Reduce the mixture to ¾th. Once it reaches a one string consistency, remove half of the syrup and keep aside. Boil the other half to a two-string consistency. Remove from fire when done and keep aside. Add elaichi powder to it. |
| 2. | Once the gulab jamuns are fried, immerse them into the one string consistency syrup. Keep them for 10 – 12 minutes. |
| 3. | Transfer the above to the two string sugar syrup. Let them remain there for about an hour or so. |
Instructions for Gulkand Rabri |
|
| 1. | Grind the gulkand with ¼ th cup milk to make a smooth paste. |
| 2. | Heat the remaining milk in a pan. |
| 3. | Let the milk boil, reduce the flame. Let the milk simmer, keep stirring from time to time. |
| 4. | Reduce the milk to half, then add sugar and gulkand paste. Mix well. Keep stirring and scraping from the sides. |
| 5. | Once its thickened, remove from heat and let it cool. |
How to Serve |
|
| 1. | Heat the gulab jamuns. Take a dish, put the warm (not hot) rabri below. |
| 2. | Place the gulab jamuns on it. |
| 3. | Garnish with rose petals, almond and pista slivers. Eat immediately. |
