Gulab Jamun with Instant Rabdi | How to make Gulab Jamun with Instant Rabdi

By Vanitha Bhat  |  26th Feb 2018  |  
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  • Gulab Jamun with Instant Rabdi, How to make Gulab Jamun with Instant Rabdi
Gulab Jamun with Instant Rabdiby Vanitha Bhat
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About Gulab Jamun with Instant Rabdi Recipe

Juicy gulab jamuns in saffron flavored thick sweet rabri for a quick and exotic dessert!!!

Gulab Jamun with Instant Rabdi

Ingredients to make Gulab Jamun with Instant Rabdi

  • 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

How to make Gulab Jamun with Instant Rabdi

  1. Prepare gulab jamuns according to package instructions or just get readymade gulab jamuns. Remove from syrup and keep aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

My Tip:

I have made gulab jamun from a mix; you can make your own or buy readymade for a quicker version. Almonds can be substituted instead of pistachios. Make the rabri as thick or thin as you want.

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