Name: Stuffed Gulab jamun with Pineapple Coconut Rabri recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: Ingredients For Gulab Jamun Balls:; 1 1/2 cup milk powder; 3/4th cup milk; 2 tablespoon ghee; 1/2 cup refined flour; Pinch Of Baking Soda; 1/4th cup grated paneer; For the filling of gulab jamun; 2 tsp chopped pistachios; 2 tsp Chopped almonds; 1/4th tsp Saffron strands; 1 tsp fine sugar; 2 tablespoon milk powder; Ghee for frying; For the sugar syrup; 2 Cups Water; 2 cups sugar; 1 tsp cardamom powder; A pinch of saffron strands; Ingredients for Pineapple Coconut Rabri; 1 cup fresh pineapple chopped; 1/2 cup Dessicated Coconut; 1/2 litre Full Cream Milk; 2 tablespoons condensed milk; 2 tablespoon sugar or as per taste; 1 tablespoon pistachios chopped; 1/2 tsp Cardamom powder; For the Garnish; A pinch saffron strands; 1 teaspoon pistachios chopped

ABOUT Stuffed Gulab jamun with Pineapple Coconut Rabri RECIPE

Traditional desi sweet presented in an exotic avatar. In this preparation our very humble juicy gulab jamuns are served with cold pineapple and coconut flavoured thick sweet rabri. My innovative recipe.

Ingredients Serving: 4

Ingredients For Gulab Jamun Balls:
1 1/2 cup milk powder
3/4th cup milk
2 tablespoon ghee
1/2 cup refined flour
Pinch Of Baking Soda
1/4th cup grated paneer
For the filling of gulab jamun
2 tsp chopped pistachios
2 tsp Chopped almonds
1/4th tsp Saffron strands
1 tsp fine sugar
2 tablespoon milk powder
Ghee for frying
For the sugar syrup
2 Cups Water
2 cups sugar
1 tsp cardamom powder
A pinch of saffron strands
Ingredients for Pineapple Coconut Rabri
1 cup fresh pineapple chopped
1/2 cup Dessicated Coconut
1/2 litre Full Cream Milk
2 tablespoons condensed milk
2 tablespoon sugar or as per taste
1 tablespoon pistachios chopped
1/2 tsp Cardamom powder
For the Garnish
A pinch saffron strands
1 teaspoon pistachios chopped

Instructions

First of all make sugar syrup by boiling sugar and water till it becomes little thick.
Add saffron and cardamom keep it warm.
Mix all five ingredients and make very small balls for filling in the centre of gulab jamun.
To make gulab jamun
First take milk powder and ghee and baking soda and mix well.
Then add paneer and milk and make a very soft dough.
Mix everything nicely and make small lemon size balls
Next fill the centre of the gulab jamun with pista badam mixture.
Fry till dark brown on slow flame in hot ghee turning occasionally.
Then transfer the gulab jamuns to the warm sugar syrup and soak in it for half an hour it will become double in size.
Remove from syrup and keep aside.
Method for the Pineapple Coconut Rabri
Boil milk in a deep pan on a low flame.
Keep stirring to evaporate water as the milk thickens.
Heat another non stick pan and add chopped pineapple, and sugar .
Cook for at least 5 minutes on a medium flame to evaporate water.
Add condensed milk, evaporated milk, desiccated coconut, cardamom powder, and chopped pistachio.
Mix well and cook for 2 minutes.
Remove from heat, and let it come to room temperature.
Keep in refrigerator until serving time.
For the serving
Just before serving, place gulab jamun in a bowl or a plate.
Gently pour chilled pineapple rabri over the gulab jamun, sprinkle chopped pistachios and saffron strands and serve immediately.
Enjoy

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