Mini Gulab Jamuns (Angoori Gulab Jamuns) with Rabri

Hello! I am back after a long break of 4 months. Finally, I have managed to recover and find some time to sit down and write a new recipe. Last few weeks I was trying to get back to my blog but I still needed some motivation and push. Fortunately, I received this potluck invitation at the right time. Thanks Kankana for organizing this virtual potluck. In last 4 months, many of you requested me the recipes and food pictures that I used to post on my Instagram. But I couldn’t reply you as I was not doing well. I am really sorry for that and from now onwards I will attempt to post as regular as I can, so please bear with me.

Hope you are having a great festive season. Today I will share a recipe of dessert that I made a few days back. I am sure that you would like it. I am not a big fan of dessert but I too liked this combination of Mini Gulab Jamuns with Rabri. It's a deep-fried melt in the mouth, kind of dough balls soaked in cardamom flavored syrup. When it’s served slightly warm, it's a pure bliss to gobble up. To make these Gulab Jamuns extra special, I have drizzled with a layer of rabri over warm Jamuns.

These Gulab Jamuns are pearl sized and also called Angoori Gulab Jamuns. Before making these, I have seen lots of recipes. There were two methods one with Khoya and another with milk powder. I have made these using Khoya. I have made the similar versions of this dessert that are called Pantua and Kala Jamuns. Also tried Gulab jamuns a couple of years back but they turned out to be not so soft. So I was quite nervous thinking that if the recipe doesn't work this time, I have to stop making Gulab Jamuns. But fortunately, they came out so delicious! 

Recipe of Angoori Gulab Jamuns with Rabri for 6 to 8 people

Ingredients:

For Dough 

Grated Khoya: 1 cup,
All-purpose flour: 3 tablespoons 
Baking soda:  1/8 teaspoon 
Cardamom powder: a pinch 
Milk: 3 to 4 tablespoons or as needed 

For Syrup

Water: 2 cups
Sugar: 1 and 1/2 cups
Cardamoms: 4 to 5, crushed 
Saffron strands: few  

Oil for deep frying

Method:

1. Add sugar and water to a wide pan and bring it to boil on medium flame. Add cardamoms and saffron to the syrup. Boil it for 5 minutes. Once it is done, turn off the stove. Keep it there. 

2. Add grated khoya, all-purpose flour, baking soda and cardamom powder to a mixing bowl. Mix it well. Slowly add milk little by little as needed. Knead it gently and make a smooth dough. The dough should not be dry. Keep it aside for 5 minutes. 

3. Divide the dough into 32 equal portions. Take each one in between your palms and roll into a ball.  Make sure there is no crack on the surface of the balls.

4. Heat oil in the deep frying pan. When the oil is medium hot, add a pinch of dough in the hot oil. If the dough comes up slowly with bubbles that means oil is ready to fry. 

5. Add Jamuns 6 to 8 at a time and fry them over low to medium flame. Keep stirring the oil to fry them evenly. Once they are uniformly golden brown, remove the balls from oil and immediately them to slightly hot syrup. The syrup should not be too hot. 

6. Gently rotate the Jamuns in syrup and let it get soaked for about 40 to 45 minutes before serving. 


The Recipe of Rabri

Ingredients:

Whole milk: 1 liter 
Sugar: 4 to 6 tablespoons or to taste 
Cardamom powder: a pinch 

For Decoration:

Chopped Pistachios: 1 to 2 tablespoons 
or dry rose petals ( optional ) 

Method:

Heat the milk in a heavy-bottomed pan. Once it starts to boil, reduce the flame. Stir continuously to prevent it from burning at the bottom. The milk will start to thicken. Continue to stir till it becomes thick and creamy. Add sugar and cardamom powder and stir it to mix. Once the milk is thick and the quantity becomes little less than half of actual quantity of milk, turn off the stove. Rabri is ready.  

Serve the cold rabri with warm Gulab Jamuns topped with chopped pistachios.