Rabdi with Angoori Gulab Jamun

Rabdi or rabri is made by boiling milk on low heat until it becomes thick and creamy. Sugar and nuts are added to make This is a tedious dessert to make, as it requires constant stirring, but the result is definitely very delicious. It is totally worth the effort you put into this. 

When I was browsing a newspaper once I came across this dessert idea. Rabdi served with Angoori gulab Jamun. ‘Angoor’ is a hindi word for grapes, gulab jamun or deep fried khoya (milk solids) balls dipped in sugar syrup. The gulab jamun used in the recipe is small shaped liked grapes hence the name angoori gulab jamun. Although I did not make the angoori gulab jamun, I store bought it. I served this dessert on a Christmas potluck party  hosted. I had a 5 dessert table for the occasion. My friends and guests “wowed” at this dessert. Needless to say it was a hit at the party.

Rabdi can be made using condensed milk to save time. In modern times when life is so busy, not everyone wants to spend time in the kitchen and quick cooking ideas save the day.  

This dessert is very decadent as khoya is high in calories and fat, gulab jamun is deep fried and then dunked in sugar syrup. These days people are more conscious of what they eat, I thought of serving this dish in shot glasses. When desserts are served in shot glasses the quantity is less but still you can satisfy your sweet cravings. 

Serve this dish in style and go ahead impress your guests.



8-10 people

Prep Time

10 minutes

Cook Time

1 hour 15 minutes

Total Time

1 hour 30 minutes


  • 8 cups full fat milk
  • ½ cup sugar
  • 4 tbsp almonds, slivered
  • Few strands of saffron
  • 5-6 angoori gulab jamun, halved


Step 1
Take a heavy bottom pan and add milk, let it come to a slight boil. Now keep stirring periodically. When the cream starts to form a layer on top of the milk, move it to the sides of the pan. Keep doing until the milk gets thick and almost pale yellow

Step 2
Now add sugar and keep stirring and gathering the cream formed in the center to the sides of the pan.

Step 3
Add saffron. After about an hour when the consistency is pudding like turn off the heat and add the almonds.

Step 4
Scrape the cream that is collected on the sides of the pan to the rabdi and serve it. 

Step 5
After cooling ladle a scoop of rabdi in a serving dish and top with a piece of halved gulab jamun. Decorate with more almonds and serve.

More serving ideas: while making rabdi rose water can be added to enhance the taste. Rabdi can be garnished with dried rose petals and silver or gold foil if serving for festivals.


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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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