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Bread gulabjamun with rabdi

Dec-26-2017
Preeti Jaiswani
10 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Bread gulabjamun with rabdi RECIPE

Gulabjamun is a very popular sweet of India. If u don't have mawa or khoya at your home then you can make bread gulabjamun. Served with rabdi.

Recipe Tags

  • Veg
  • Christmas
  • Indian
  • Boiling
  • Frying
  • Dessert

Ingredients Serving: 5

  1. For sugar syrup- sugar-1 cup
  2. Water-1 cup
  3. Cardamom powder- 1/4teaspoon
  4. For gulabjamun-white bread-6-7 slice
  5. Milk powder- 3tablespoons
  6. Fresh cream- 1tablespoons
  7. Warm milk-3 tablespoons
  8. Clarified butter(ghee)-For fry
  9. For rabdi
  10. Milk-1ltr.
  11. Sugar-1 cup
  12. Cardamom powder- 1/4teaspoon
  13. Saffron- 2 pinch
  14. Cashewnut- 1tablespoons chopped
  15. Pistachios- 1tablespoons chopped
  16. Almond- 1tablespoons
  17. Milk powder- 2tablespoons

Instructions

  1. First in a wide pan add sugar and water and bring it to boil on high flam.
  2. Now simmer the flam and cook for 4 minutes or till you get 1 thread consistency.
  3. Now add cardmom powder and switch off the flam and keep aside.
  4. Now cut the sides of bread.
  5. Now blend it to fine powder like bread crumbs.
  6. Take out in a bowl add milk powder and fresh cream and mix well.
  7. Now add warm milk little by little and knead a soft dough.
  8. Now cover the dough with cotton cloth and rest it for 10 minutes.
  9. Now grease your hands with oil or ghee and make small size ball with dough.
  10. Make sure that there is no crack on balls.
  11. Heat ghee in a wok.
  12. Fry the ball on slow flam with continue stirring till golden brown in colour.
  13. Now immediately drop the jamuns in sugar syrup and rest for 1 hour.
  14. Now boil milk in a heavy bottom pan on medium flam.
  15. When its start to boiling reduce the flam and stir it continue.
  16. When milk reduced to half of its original quantity add sugar, Milk powder and saffron strands and cardamom powder and chopped nuts.
  17. Now cook it on slow flam for another 5 to 7 minuts or till it thickens.
  18. Switch off the flam.
  19. Now served the jamuns with rabdi...

Reviews (1)  

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Mani Kaur
Jan-03-2018
Mani Kaur   Jan-03-2018

One of my favourite dessert.

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