Name: Gulab Jamun with Instant Rabdi recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 12 gulab jamuns (readymade or homemade); 2 cups whole milk (about half a liter); 100 gms of condensed milk (about ¼ tin of a 400 gm can); 3 tablespoons badam milk powder (I used MTR brand); Few strands of saffron; ¼ teaspoon cardamom powder; Chopped pistachios or almonds for garnishing

Ingredients Serving: 6

12 gulab jamuns (readymade or homemade)
2 cups whole milk (about half a liter)
100 gms of condensed milk (about ¼ tin of a 400 gm can)
3 tablespoons badam milk powder (I used MTR brand)
Few strands of saffron
¼ teaspoon cardamom powder
Chopped pistachios or almonds for garnishing

Instructions

Prepare gulab jamuns according to package instructions or just get readymade gulab jamuns. Remove from syrup and keep aside.
In a deep saucepan, add the milk. Stir in condensed milk and bring to a boil. Keep stirring continuously. Once it comes to a boil, add the almond mix powder and stir to make a smooth mixture. Make sure there are no lumps.
Keep stirring and taste in between. If you find you need more sugar, add additional condensed milk or badam mix powder. If you feel it is too sweet, add more milk. Adjust according to your taste.
Stir in saffron strands and cardamom powder. Lower the heat. Simmer for about 10 to 15 minutes, until slightly thick, stirring continuously in between. After 15 minutes, turn off heat and let cool to room temperature.
Keep in refrigerator until serving time. Just before serving, place one gulab jamun in each individual serving bowl. Gently pour chilled rabri over the gulab jamun, sprinkle with additional chopped pistachios and serve immediately.

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