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Home Dish Gulab Jamun-Rabdi Shots/Parfait

Gulab Jamun-Rabdi Shots/Parfait

Name: How to cook Gulab Jamun-Rabdi Shots/Parfait - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Gulab Jamun-Rabdi Shots/Parfait

An unique way of relishing on both the delectables: Rabdi & the Gulab Jamun...!!!

Ingredient

Food ration :

6 people

Cooking time :

2 hrs (prep time excluded)

2 tbsps

Fresh Milk: Extra, for kneading

1/2 L

Pieces: Bread Slices: Blend Dry Into the Crumbs

2 tbsps

Water (RT): To dilute the Milk Powder

1 tsp

Cooking instructions

* Step 1

For the Rabdi: In a heavy bottomed saucepan: Add in the measured milk to it & keep the flame on the medium flame- Stir, add in the bread crumbs to it (you can cut out the edges of the breads or crumble it as is)

* Step 2

Keep stirring continuously, until it starts thickening a bit- Add in the milk powder, mixed with the milk (to a smooth paste) & keep stirring continuously & vigorously so as to avoid any lumps in it (Highly recommend to keep the flame from this point to low-medium)

* Step 3

At this point: Add in the chopped fry fruits- whichever is readily available to you...& let it cook a bit in the milk mixture in the process, add in the saffron strands as well

* Step 4

Add in the Cardamom Powder & Rose Water while stirring continuously & now, at this point- it’s thickened quite substantially

* Step 5

The colour too starts changing to the creamy-yellowish, now add in the sugar to dissolve in it well & get cooked slightly because, after adding in the sugar it’d become a bit loose again & that need be adjusted while stirring continuously on the low-medium flame

* Step 6

Finally, add in the ghee, give it all a really good mix- turn off the flame & set aside to let it cool completely (RT), once cooled it’d become even more thicker & it’d easily leave the pan without leaving much residues in the same- That’s exactly what we’re looking for

* Step 7

For the Sugar Syrup: In a large heavy bottomed pan: Add in the measured sugar & water- Keep the flame on high, add in the Rose Water & the Cardamom Powder & Saffron Strands- Mix everything well together until nicely combined & the sugar starts melting & forming the syrup now-

* Step 8

Check the consistency (it’d be like a bit oily & sticky kinda thing now), add in the lemon juice (to prevent crystallisation), mix well- Turn off the flame & let it sit on the hot oven itself for later use therein itself

* Step 9

For the Gulab Jamun: in a large mixing bowl- Add in all the aforementioned Dry ingredients & mix everything well together, add in the ghee & rub well with the dry mixture

* Step 10

Now, add in the milk gradually & knead it to a soft dough (kneading shouldn’t be vigorously done but with the gentle hands & pressures given)- The idea is to keep it as much as possible- Crack-free

* Step 11

Now, out of the prepared dough- Make the dough-lets (giving any shape of your choice) for the jamuns- Heat up a kadhai/wok over the low flame all through the frying process of the Jamuns- Add in the measured oil/ghee for frying the same

* Step 12

Drop them now, gently & cautiously to fry in the lowest possible heat by just swirling the oil around it & not touching them directly at this point- Once they increase in their volumes & sizes, with a wooden stick or a fork- keep stirring continuously but very gently so that they’re fried equally well from all the sides

* Step 13

Strain them now, turn off the flame once done & immediately drop them into the still hot/warm sugar syrup (the syrup should be hot/warm enough but not boiling or flame shouldn’t be on when the golden brown fried jamuns are dropped in it)

* Step 14

Let it be in this position resting with the lid on for at least 2 hrs time (a little more is good, I’d suggest)- Time to dish out, garnish as per your choice- it should turn out absolutely soft & moist- melting inside the mouth itself & super delectable for sure