CHUTNEYS & CONDIMENTS, FROM GODS OWN COUNTRY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

      Malayalees have a special liking when it comes to recipes like Chammanthi. Uruttu Chammanthi, ground in a Mortar & a Pestle adding very little water/no water and then rolling it out into a ball is always a common scenario seen in most of the Kerala Households. We can find quite a number of variations when it comes to Chammanthi - Chuttaracha Thenga Chammanthi, Ulli Chammanthi, Manga Chammanthi, Unakka Chemmeen Chammanthi,Mulagu Chammanthi, Mulagu Chalichathu and list goes on... with variations which come along with your whims & fancies. And recently I even came across with Chakka Kuru Chammanthi(A condiment prepared with Jack fruit Seeds), yet to try.
      This Unakka Chemmeen Chammanthi is a wet version of a similar recipe Unakka Chemmeen Chammanthi Podi, which is a kind of Condiment or Spice Powder prepared and stored for a longer period. Dry Roasting the ingredients until fragrant, dry & then grinding it into a fine powder is the method used in this recipe. Whereas Unakka Chemmeen Chammanthi, though done similarly, we do not need to dry roast all the ingredients meticulously to remove the moisture or choose copra or dry coconut for the purpose. Some recipes even use grated coconut as such into the Chammanthi even without roasting it. A twist in the basic Coconut Chutney/Chammanthi with an addition of small sized Dried- Shrimps in it, which adds a unique flavour and taste to this recipe. The type of Dried Shrimps used in this recipe is usually the tiny flaky type Shrimps. If you are a lover of Dried Fish varieties, then this Unakka Chemmeen Chammanthi is sure to appease your taste buds.
      Though traditionally these Uruttu Chammanthis were ground in a mortar and a pestle which helps to bring out the natural oils from the ingredients, you are always free to use a coffee grinder or a small mixer-grinder jar to grind this Chammanthi. Simply serve this Unakka Chemmeen Chammanthi along with Rice or Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham. Can also mix it along with Rice, preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru for an authentic Nadan Touch. Or simply serve it as a condiment along with other Curries.

For more recipes from GODS OWN COUNTRY - KERALA, click here...

Cuisine - Kerala(South Indian)
Recipe - Condiment
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 30-40 Minutes
Cooking & Grinding - 8-10 Minutes

For more SPICE POWDERS, Click here...

HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

INGREDIENTS :

Dried Shrimps/Unakka Chemmeen - 1/2 Cup
Grated Coconut - 1/2 Cup
Dried Red Chillies - 5-6 Nos.
Shallots - 5-6 Nos.
Curry Leaves - a Sprig
Tamarind Paste - 1 Tspn
Coconut Oil - 1 Tbpsn.
Salt - To Taste

METHOD:

Remove any impurities from the Dried Shrimps.
Wash the dried Shrimps under running water, rinse it for about 2-3 Times.
Drain out all the excess water and line it up on a paper towel for at least half an hour.
Let it dry thoroughly.
Heat Coconut Oil in a pan and reduce the flame to low.
Roast Dry Red Chillies in it until it fluffs-up.
Immediately add Shallots, Curry Leaves and saute until Shallots turn translucent.
Add the dried Shrimps and fry this on a low flame until it turns crisp and into golden brown in colour.
Add grated Coconut along with Tamarind Paste and fry it on a low flame until it turns into golden brown in colour.
Add a dash of Salt and give a quick Stir.
Allow the mixture to cool and then grind it into a fine paste adding very little water.
This Unakka Chemmeen Chammanthi is a thick Chutney.
Serve this Unakka Chemmeen Chammanthi Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham.
Can also mix it along with Rice,preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru or use it as a condiment along with other Curries.

NOTES:

Dried Shrimps will have fine sand in it, so clean it well.
I have used Coconut Oil to roast all the ingredients, can use any other Oil.
Can even Dry Roast all the ingredients without Oil on a direct flame for this Chammanthi.
Adjust the number of Dry Red Chillies to suit your spice level.
I have used Tamarind Paste in the recipe.
Fry all the ingredients on a low flame, until aromatic.
Grind the Unakka Chemmeen Chammanthi adding very little water or no water into a fine paste.
Add water while grinding, only if necessary.
I usually grind it in a mixer grinder and roll it out into a ball as for Uruttu Chammanthi.
This is a thick Chammanthi, adjust the consistency to suit your preference.
Stays good for 2-3 days when stored in a refrigerator.

HEALTH BENEFITS OF COCONUT

     My Dad always sings these lines from an old Malayalam Movie -

               Nalikerathinthe Nattil Enikkoru
               Nazhi Idangazhi Mann Undu,
               Oru Nazhi Idangazhi Mann Undu.

     Where the lyrical says that I have a small bit of land in the Land of Coconuts and that is our Gods Own Country - Kerala. Today is Kerala Piravi, the day the land was born. The State of Kerala was created on November 1, 1956, after Indian Independence on 15th of August 1947.
     There is also a mythological belief that Kerala was formed when Lord Parasurama(One of the incarnations of Lord Vishnu) threw his axe from Gokarnam southward across the ocean in rage. The action was done as repentance of killing the Kshatriyas, the sea receded and a narrow strip of land showed up from underneath. Henceforth Kerala is popularly called as "Gods Own Country". Kerala is celebrating its 63rd Kerala Piravi Day this year and The President of India Ramnath Govind has recently called Kerala as the 'Global face of India.'
"Keralam" means "Land of Coconuts". Coconut Tree is called as Kera in Sanskrit and Keram in Malayalam. Keralam is also considered as a nickname for the State used by locals due to the abundance of coconut trees. So commemorating to the day and to Gods own Country - Kerala, writing about Coconuts seemed to something quite apt for the day.
     Coconut Tree is considered as 'KALPA VRIKSHA', which means, 'DIVINE TREE' which can fulfil all wishes. But in real terms, it could be termed as ' a tree which provides all that is necessary for a living'. From the root to its leaves, each and every part of a coconut tree proves useful and is loaded with therapeutic benefits. Coconut is a versatile fruit/nut/seed. Coconuts can be used as such, sliced, shredded or grated. The flesh can be used to extract fresh Coconut Milk and Coconut Oil. Even the Coconut Water within the Nut is used from Matured Coconuts and from Tender Coconuts.
          Coconuts are highly nutritious and rich in Fibre, Vitamins C, E, B1, B3, B5 and B6 and Minerals including Iron, Selenium, Sodium, Calcium, Magnesium and Phosphorous. Coconut Milk can be used as a milk substitute for people with lactose tolerance. Coconut Milk is one best Vegan choice and can be used in various recipes from curries, desserts, ice creams, smoothies, milkshakes etc., Coconut milk is higher in healthy saturated fatty acids and especially the lower fat variety and is advised to use in moderation.
     Coconut Milk is often called 'Miracle Liquid' - because of its high nutritional content and it's great ability to fight and prevent diseases and build up the body’s immunity. Coconut milk is a liquid naturally found in mature coconuts. When a coconut is cracked open, the thin liquid which is inside the coconut is the COCONUT WATER. But the COCONUT MILK is what you get when you blend the white coconut flesh and then strain it. Coconut Milk has loads of health benefits and innumerable culinary usage. It enhances the taste and flavour of the dish it is added into. Giving fresh note and slightly sweeter tinge to the dish.

Coconut has enjoyed one of the best modern-day comeback stories. Earlier, I remember my friends asking me to avoid using Coconut Oil while cooking. Whenever they visit home and see me using Coconut Oil they get skeptical and ask me to do so. Maybe they were being told to avoid it at all because of it’s high saturated fat content. But recently I was awed to find that all those who asked me to avoid are using Coconut Oil in their kitchen. They have begun embracing Coconut as potential health-promoting food.

To read more about the HEALTH BENEFITS OF COCONUT MILK, Click here...

HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones :

Coconut contains Calcium and Phosphorus, the two major minerals which help to strengthen the bones.

Treatment of Arthritis:

Selenium an antioxidant, found in Coconut controls free radicals and thus relieves arthritis symptoms and decreases the risk of inflammation in joints.

Lowers Cholesterol:

Though Coconut contains saturated fat it can reduce cholesterol levels, as it has Lauric Acid which boosts HDL (good) cholesterol. Coconut is easily broken down during digestion and metabolizes healthy fats such as omega 6, which is an essential fatty acid.

Source of Magnesium:

Coconut is a rich source of Magnesium. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive. Magnesium also reduces muscle contraction and makes you feel more relaxed.

Aids Weight Loss:

If taken in moderation, can help to control weight. Though Coconut is rich in saturated fats (fattening agent), it is also rich in Fiber, which makes you feel full for a longer time.

Stronger Immune System:

Coconut contains Lauric Acid, Antimicrobial Lipids and Capric Acid which possesses Antibacterial, Antifungal and Antiviral properties. This lauric acid is converted into a compound called Monolaurin when it enters the body, which is believed to fight the viruses and bacteria that cause Herpes, Influenza and even HIV.

FOR SKIN & HAIR

Coconut Milk &Coconut Oil can be beneficial for your hair. You ask any Malayalee, they would always say that they have used Coconut Oil for their hair all through their life. Needless to say, most of the crowd are blessed with thick & black mane. It is used in hair masks as it nourishes our hair with Proteins.

Nourishes the Hair:

Coconut Milk/Coconut Oil cools the scalp and nourishes the hair by naturally moisturizing the root ends, hair follicles and stimulate hair growth. Massage fresh Coconut Milk/Coconut Oil into your scalp for 3-5 minutes and leave it for at least 15 minutes before washing it off, which can prove beneficial in restoring dry & damaged hair.

Prevents Balding:

Massaging the scalp with Coconut Milk diluted in water along with Camphor solution is believed to be a very good home remedy for balding. Massage your scalp including the bald spots with this mixture and leave it for a couple of hours. Rinse it off with warm water.

Helps in de-tangling the Hair:

Apply some Coconut Milk/Coconut Oil through your hair before combing. It acts as a natural de-tangler for your hair.

As a Hair Conditioner:

Coconut Milk//Coconut Oil is a great hair conditioner, use it as a leave-in conditioner. Coconut Milk/Coconut Oil provides you with longer and thicker hair and also gives an added volume to your hair without making them greasy. Rub the Coconut Milk/Coconut Oil on your hair from roots to ends and leave them or wash it off with warm water after a few hours.

COCONUT MILK & COCONUT OIL FOR SKIN

Coconut Milk/Coconut Oil is rich in Vitamins A & C, Calcium, Iron and natural Proteins which contribute to smooth and radiant skin.

For a detailed Recipe on HOW TO MAKE COCONUT MILK, click here...

Moisturizer:

Coconut Milk/Coconut Oil replaces moisture in the dehydrated skin and is a great moisturizer. Rub some Coconut Milk//Coconut Oil on your skin and leave it for 30 minutes to get absorbed. This will combat dryness and promote healthy and glowing skin. If you are using Coconut Milk, then fresh homemade Coconut Milk serves best for this purpose.

Treatment of Sunburns:

Coconut Milk can be very effective in treating skin damaged by harsh sunlight. Apply a thin layer of cool Coconut Milk to the area, leave it overnight or for few hours before washing it off. It helps in easing the pain of burns and rashes and gradually lightens the darkened scars formed due to sunburns.

Anti-ageing Benefits:

Applying topically and using them in your diet improves skin conditions. Nutrients in it help to slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.

Treatment of Skin Ailments:

The moisturizing properties of coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and also help remove harmful bacterias from your skin.

COOKING WITH COCONUT & ITS BY-PRODUCTS

From a part of the world where Coconut, Coconut and more Coconuts with a name so synonymous to go along KERALA - GODS OWN COUNTRY / LAND OF COCONUTS. We, Keralites/Malayalees use it as grated Coconut, Coconut Milk, Coconut Oil - it has been in our daily diet and lifestyle for ages. Coconut in grated form and as Coconut Milk is used in a variety of dishes. Coconut Oil, on the other hand, is used for cooking and also as hair & body oil and in the preparation of medicated oils in Ayurveda. Oil prepared from the Roots of Coconut Tree proves beneficial to get rid of joint pains. Nothing new as far as we know. With new dimensions of Virgin Coconut Oils in stores with an unimaginable price for a small bottle - make me wince a bit. But the very name 'KALPA VRIKSHA' or Divine Tree which can fulfil any wish - would have been named by wise men of the ages who lived along with 'Nature' and who has understood the basic nature and benefits of Coconuts and its products from time immemorial.
You can find loads of recipes prepared with Coconut in Kerala Cuisine, as Coconuts are found in abundance in the area. Most of the South Indian, East India and the Coastal States of India also use Coconut/Coconut Milk in their dishes. Even South East Asian Cuisine has loads of dishes with Coconuts & Coconut Milk.

For a variety of dishes with Coconut, Coconut Milk & Coconut Oil - RECIPES WITH COCONUT, Click here....

Coconut is a versatile ingredient, that it can be used to prepare:

Simple Chutneys or in Soups & in Curries,
A variety of Rice Dishes like Coconut Rice, Biriyani, Pulao, Nasi Lemak, Nasi Kuning, etc., can be prepared using Coconut/Coconut Milk as one ingredient.
Healthy recipes like Paal Kanji/Rice Porridge with Coconut Milk & mild Desserts/Porridges called Bubur can be prepared with Coconut Milk.
Coconuts can be used in making Pancakes or Dosas like Ilaneer Dosa, which is prepared with batter ground along with Rice & Tender Coconut Shavings in it.
Appam/Vellayappam is one Indian pancake prepared with Coconut/Coconut Milk as one ingredient.
Grated Coconut or Coconut Shavings can be used a garnish.
Coconut Water from both Tender & Matured Coconut is considered to be an energy-boosting drink. For a wonderful energizing drink prepared with Tender Coconut - Ilanner Nannari Sarbath, Click here...
Coconuts & Coconut Milk can be used to prepare Desserts, Puddings, Sweets, Kuihs, Drinks etc.,
It can be converted into fancy Pina Colada, Cakes, Cookies, Ice Creams etc.,
Coconut Liquors like Toddy(Kallu) & Feni are local hooches from Kerala & Goa.
Coconuts are also converted in Coconut Vinegar, Coconut Sugar etc.,

______________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

A collage of four sweets served with Rabri, including Gulab Jamun, Shahi Tukda, and garnished Rabri in earthen bowls.

Collection of Sweets with Rabdi/Rabri

"Celebrate Diwali with Delectable Homemade Sweets with Rabdi/Rabri"

Name: Sweets Served with Rabri/Rabdi
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Indian
Ingredients: Shahi Tukda/Double Ka Meetha ingredients: Bread, Ghee, Milk, Sugar, Rabri, Dry fruits; Gulab Jamun with Rabri ingredients: Khoya, Maida, Sugar, Cardamom, Rabri; Rasmalai/Rasgulla with Rabri ingredients: Chhena, Milk, Saffron, Sugar; Kulfi Falooda ingredients: Full cream milk, Sugar, Cornflour, Rose syrup, Vermicelli; Falooda Drink ingredients: Falooda Sev, Sweet Basil Seeds, Rose syrup, Milk

The Revival of Homemade Diwali Treats

There was a time when I thought the tradition of preparing Diwali sweets and savouries at home was fading away, especially with the busy schedules of modern-day working women. But, how wrong I was! Social media has shown me that women today still make time to whip up homemade delights, balancing work and family life with amazing finesse. Hats off to the multitasking abilities of women!

Quick & Easy Diwali Savouries

Savouries/Namkeens like Murukku, Sev, Mixture (Chivda), and roasted or deep-fried nuts are excellent last-minute additions to your Diwali Bakshanam list. If you get ready-made Murukku flour, you’re already halfway done! With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.

Don’t forget to try these delightful savouries:

Spicy Masala Peanuts for an extra kick!
Ribbon Pakoda, a perfect blend of spices and crunch.
Kara Boondi, a regional favourite that your guests will love!
Easy Murukku Recipes made with ready-made Murukku Flour or Idiyappam flour for quick and hassle-free preparation!

No Festival Without Sweets!

However, no celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities. They add that extra sparkle to the celebration, lifting everyone’s festive spirit. For this Diwali, I’ve curated a few easy-to-make sweet recipes that are not only quick but also perfect for last-minute prep. These desserts bring colour, flavour, and joy to your Diwali palate.

Brighten Your Diwali with Easy Homemade Desserts! 🎇

Light up your homes this Diwali with simple yet delicious Diwali desserts that are sure to impress your guests. I’ve curated a selection of easy Diwali sweets recipes that can be prepared in advance and brought together in just a few minutes. With simple ingredients, a bit of planning, and minimal effort, you can satisfy your sweet cravings and delight your guests with these delectable homemade sweets. These recipes are perfect for adding that extra sparkle to your Diwali celebrations, ensuring a memorable and sweet experience!

The Star of the Show: Rabri/Rabdi

This Post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri/Rabdi shines bright! This classic dessert is often considered a Bengali delight, but it actually has its roots in Varanasi (Benaras). Rabri is a rich, creamy, milk-based dessert that’s both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!

Traditional vs. Quick Rabri/Rabdi

The traditional Rabri/Rabdi recipe requires slow-cooking milk on a low flame until it thickens. Once it reaches that rich, creamy texture, it’s sweetened with sugar and flavoured with cardamom, kewra essence, and saffron. Slivered nuts and rose petals add a touch of elegance.

But let’s be real, not all of us have hours to spare in the kitchen. That’s where quick alternatives like Condensed Milk or Milk Powder come to the rescue! You can still achieve that authentic Rabri taste in a fraction of the time. Once prepared, Rabri can be stored in the refrigerator for 3–4 days or frozen for up to 2 months. Serve it warm or chilled!

Cuisine: Indian
Recipe Type: Desserts
Difficulty Level: Medium
Author: SM

Don’t miss out on more Indian Desserts & Sweets:

Rabri/Rabdi: A Versatile Indian Dessert to Elevate Any Occasion

Two clay bowls filled with creamy Rabri garnished with rose petals, saffron strands, and nuts, placed beside a silver tray with almonds and dried roses.

Rabdi/Rabri in Earthen Bowls

Rabri/Rabdi: A Traditional Indian Dessert with Rich Flavours

Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it's often associated with Bengali sweets. One of the most delectable Indian desserts, Rabri/Rabdi is made by slowly simmering full-fat milk in a flat pan or Kadai until it thickens and forms layers of malai (cream). These layers are continuously collected and added back, creating the signature "Lachedar Rabri" with a creamy, layered texture. This traditional dessert is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.

Try this seasonal variation of Mango Rabdi, a delicious twist on the classic dessert that’s perfect for transforming into a refreshing Mango Falooda!"

Rabri/Rabdi is a deliciously rich Indian dessert that can be enjoyed as a standalone dessert—served either warm or chilled. It also pairs wonderfully with a variety of other Indian sweets, transforming them into irresistible festive desserts. The versatility of Rabri/Rabdi makes it perfect for combining with classics like Gulab Jamun, Jalebi, or Malpua or even Puris for a delightful combination. You can also create indulgent Ras Malai by serving soft Rasgullas with Rabri/Rabdi. Its versatility makes Rabri/Rabdi the perfect dessert to elevate your festive celebrations or to end a scrumptious meal on a sweet note, adding a delightful twist to these traditional dishes. Whether you're looking to impress your guests or simply indulge after a scrumptious meal, Rabri/Rabdi is the ideal choice to enhance the festive mood and bring a sweet conclusion to any celebration.

Versatile Desserts with Rabri/Rabdi

Rabri isn’t just a standalone dessert; its versatility allows it to be paired with other sweets, creating mouth-watering combinations. Here are some delightful options:

Shahi Tukda/ Double ka Meeta - Transform simple slices of deep-fried bread into a royal dessert by soaking them in rich Rabri. This is a simple yet indulgent treat perfect for Diwali.
Gulab Jamun with Rabri - Prepare Gulab Jamun ahead of time and serve them soaked in Rabri for a delicious and satisfying dessert.
Ras Malai - Soft and spongy Rasgullas soaked in creamy Rabri make for a traditional and well-loved dessert.
Rabri with Puri - For a simpler treat, serve Rabri with soft, fluffy Puris.
Kulfi Falooda with Rabri - Combine Rabri with Kulfi or flavour it to create fancy Faloodas, perfect for cooling down after a spicy meal.
Jalebi with Rabri - Pair crispy, syrupy Jalebi or Paneer Jalebi with Rabri for a heavenly combination.
Malpua with Rabri - An Indian-style pancake, Malpua becomes even more divine when served with a generous dollop of Rabri.

Craving something rich and creamy? Learn how to make the perfect Rabdi/Rabri at home – Click here for the full recipe!

Shahi Tukda - double ka Meeta - Sweet Royalty on a Plate

A glass dish of Shahi Tukda slices topped with nuts and rose petals, served with Rabri in clay pots.

Shahi Tukda/Double ka Meeta with Rabri/Rabdi

Indulge in the Taste of Aristocracy of Shahi Tukda/Double Ka Meeta

The Royal Dessert: Shahi Tukda

Shahi Tukda, also known as Double Ka Meeta in some regions, is often regarded as a royal delight. If Shahi Tukda is revered as a royal dessert from Awadhi cuisine, then Double Ka Meeta represents the aristocratic essence of Hyderabadi cuisine. This delightful dish gained popularity during the Mughlai era, showcasing a blend of tradition and indulgence. This decadent dessert combines deep-fried bread slices soaked in sweetened milk, making it a must-try for anyone who appreciates authentic Indian sweets.

A Simple Yet Decadent Recipe

Preparing Shahi Tukda/Double Ka Meeta is delightfully simple. Begin by deep-frying bread slices in ghee until they achieve a golden hue. These crispy slices are then immersed in a rich, creamy Rabri—a luscious concoction made by reducing milk with aromatic flavourings, sweeteners, and delightful garnishes. After soaking in Rabri, allow the fried bread slices to chill for a few hours. This resting period ensures that the flavours meld perfectly, creating a melt-in-your-mouth texture that makes every bite irresistible.

Learn How to Make Rabri for Your Double Ka Meeta!

Why You’ll Love It!

Shahi Tukda/Double Ka Meeta is an exquisite desserts perfect for festive occasions or as a delightful treat for yourself. They are sure to impress your guests and satisfy your sweet cravings. For a Detailed Recipe on Shahi Tukda/Double Ka Meeta, Click Here!

Gulab Jamun in Rabri: A Festive Delight

Glasses filled with creamy Rabri, topped with a small Gulab Jamun, garnished with saffron and rose petals.

Gulab Jamun with Rabri in Glasses

A Perfect Dessert Duo

Indulge in the exquisite combination of Gulab Jamun in Rabri, a simple yet sumptuous dessert perfect for the festive season. This quick-fix dessert will impress your guests and satisfy your sweet cravings, making it a delightful addition to your Diwali celebrations. To create this delectable treat, you can either prepare Gulab Jamuns from scratch or opt for the convenience of an Instant Gulab Jamun Mix, or if you are in short of time, go ahead with canned Gulab Jamuns. Once you have both the Gulab Jamuns and the Rabri/Rabdi ready, it’s time to combine them into an extraordinary dessert.

*Pro Tip: For a more authentic experience, consider making your Rabri at home. The rich, creamy texture enhances the overall flavour and makes this dish even more special.

Why You’ll Love It!

Imagine soft, spongy Gulab Jamuns soaked in luscious, rich Rabri. This delightful fusion of flavours and textures makes it one of the best ways to treat your sweet tooth. The creamy Rabri complements the sweet, aromatic Gulab Jamun, creating a dessert experience that is both satisfying and indulgent.

Explore a wide range of Gulab Jamun Recipes here! for more ways to enjoy this classic Indian sweet.

Perfect for Any Occasion

Whether it’s Diwali or any special gathering, Gulab Jamun in Rabri is sure to be a hit. Its vibrant presentation in glasses, garnished with saffron strands and rose petals, makes it not only delicious but also visually appealing.

Ras Malai: A Creamy Delight

Two brass bowls filled with Rasmalai - Rasgullas soaked in creamy Rabri, garnished with nuts, saffron, and rose petals. The bowls are placed on an ornate wooden tray with a brass hand lamp, nuts, and a small silver case of saffron beside them.

Rasmalai - Rasagullas with Rabri in Brass Bowls

What is Ras Malai?

Indulge in the rich and creamy experience of Ras Malai, also known as Rosso Malai, a beloved Indian dessert that embodies luxury and tradition. This delightful dish is made with soft Rasgullas soaked in flavorful Rabri, creating a dessert that melts in your mouth. In Hindi, Ras Malai translates to "Creamy (Malai) Juice (Ras)," and it beautifully captures the essence of this dessert. Traditionally, Rasgullas—spongy dumplings made from Paneer or Chenna (ricotta/cottage cheese)—are the stars of this dish. Their soft, spongy texture combined with the richness of Rabri creates a heavenly treat that is perfect for any festive occasion.

*Pro Tip: For a true Ras Malai experience, consider making fresh Rasgullas and Rabri at home. However, if you're short on time, you can easily use readymade Rasgullas available in cans and substitute the Rabri with store-bought Badam Milk. This allows you to whip up this delightful dessert in just 10-15 minutes!

Click here for a detailed recipe on Rasgulla!

The Perfect Garnish

To elevate your Ras Malai, garnish it with a generous sprinkle of slivered cashews, almonds, and pistachios. Add a few strands of saffron and delicate rose petals for an aromatic touch. This not only enhances the flavor but also adds an elegant presentation that is sure to impress your guests.

Why You’ll Love It

Ras Malai is more than just a dessert; it’s a celebration of textures and flavors. The combination of the creamy milk and the spongy Rasgullas creates a luxurious mouthfeel that is simply irresistible. Perfect for festivals, special occasions, or as a sweet treat after any meal, Ras Malai is sure to be a hit with everyone.

Serving Suggestions

Serve your Ras Malai chilled for the best experience. Use decorative bowls to enhance the visual appeal and make it a centerpiece at your gatherings. Whether it’s Diwali, Eid, or any festive celebration, this dessert will steal the show.

Kulfi Falooda and Falooda Drink: The Perfect Pair with Rabri

Indulge in Kulfi Falooda

*Kulfi Falooda* is a delightful and creamy dessert that takes your taste buds on a journey. This delicious treat combines the rich flavors of traditional kulfi with the refreshing texture of falooda noodles, making it an irresistible dessert. Pairing this delightful dessert with creamy *Rabri* elevates the experience to a whole new level.

To make it even more special, serve it chilled during festive occasions or as a refreshing dessert on hot summer days. The combination of flavors and textures is sure to satisfy your sweet cravings!

For a detailed recipe on Kulfi Falooda, Click here.

Kulfi Falooda served with creamy Rabri

Falooda Drink paired with Rabri

Refreshing Falooda Drink

*Falooda Drink* is not just a drink; it’s an experience! This refreshing beverage, with its blend of sweet basil seeds, vermicelli, and rose syrup, perfectly complements the richness of *Rabri*. It’s a delightful drink that adds a refreshing touch to any meal or dessert.

Whether you're hosting a festive gathering or simply want to indulge your sweet tooth, this drink is the perfect addition to your dessert table. Pair it with *Rabri* for an unforgettable experience!

For a detailed recipe on the Falooda Drink, Click here.

*Pro Tip - For the richest flavour, use Homemade Kulfi and Rabdi. You can easily prepare it ahead of time and store it in the freezer for a hassle-free dessert.

Why You Will Like It

Kulfi Falooda or the Falooda is not only delicious but also visually stunning, making it perfect for celebrations. The combination of creamy kulfi, chewy falooda noodles, and rich rabri offers a unique dessert experience that’s hard to resist!

Serving Suggestions

Serve Kulfi Falooda or the Falooda in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup for an elegant touch. This delightful dessert is sure to impress your guests at parties and gatherings!

Sweet Symphony with Rabri

Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavors and textures that elevate any dessert experience. From the melt-in-your-mouth Gulab Jamun and the royal Shahi Tukda to the refreshing Kulfi Falooda and the indulgent Ras Malai, each dish highlights Rabri's versatility and richness.

Make It Your Own

One of the joys of these desserts is the ability to personalize them to your taste. Feel free to add your favourite nuts, fruits, or flavored syrups to make these sweets uniquely yours. Experimenting with various ingredients opens up a world of possibilities, ensuring each occasion is special and memorable.

Join the Sweet Journey

Whether for Diwali, Eid, or any festive celebration, bring home the magic of Rabri and indulge in these delightful sweets. Whether you make them from scratch or opt for ready-made options, they promise to satisfy every sweet tooth at your table.

Are you ready to impress your family and friends? Don’t forget to check out our Rabdi/Rabri Recipe for a deliciously creamy base that can elevate all your sweets!

Celebrate this festive season with these simple yet delicious homemade delights that carry your

Enjoy the Food & Happy Diwali !!!

SM

Rasagullas served in a brass bowl, garnished with saffron strands and pistachios, with traditional Indian brassware in the background.

Delicious Rasagullas served in a traditional brass bowl, perfect for festive celebrations

"Ultimate Rasagulla Recipe: Soft, Spongy, and Perfect for Diwali Festivities"

Rasagulla/Roshogolla - Soft and Spongy Delight

Rasagulla, also known as Roshogolla, is a classic dessert made with Paneer/Chenna (Ricotta or Cottage Cheese) soaked in a light sugar syrup. This decadent sweet treat hails from the eastern parts of India, particularly West Bengal, where most milk and cream-based sweets originate. It is equally popular in Odisha and is a beloved Mishti (sweet) among Bengalis and Bangladeshis.

Rasagullas are known for their spongy texture and melt-in-your-mouth experience. While it may seem like a simple recipe with just a few ingredients, perfecting the art of making Rasagullas can be tricky. I’ve had my fair share of challenges, resulting in tough and chewy dumplings. Yet, my love for fresh homemade Paneer kept drawing me back to try again. After numerous attempts and some tips from a helpful blog, I finally nailed the recipe! The result? Soft, spongy Rasagullas that are simply irresistible.

Why Homemade Paneer is Key

The quality of Paneer plays a crucial role in achieving that perfect Rasagulla texture. I highly recommend using fresh, homemade Paneer made from full-fat milk. While I haven't tried using store-bought Paneer, the texture may vary. Making Paneer at home ensures a creamy, fresh base that significantly enhances the outcome.

What is the best milk to use for making Rasagulla? Use full cream milk for the best texture. Avoid low-fat or skimmed milk, as they may not yield the desired creaminess.

Tips for Making Perfectly Soft & Spongy Rasagullas

Achieving the perfect Rasagulla is all about mastering a few key steps. Here’s what you need to keep in mind:

Quality of Paneer/Chenna: Always use fresh Paneer for the best results.
Kneading Technique: Knead the Paneer thoroughly to achieve a smooth, pliable dough.
Cover & Cook: Cover the pot while cooking the Rasagullas for even heat distribution.
Ample Space: Make sure there is enough space in the pot for the Rasagullas to expand while cooking and soaking.
Sugar Syrup Consistency: Use the right proportion of water to sugar to maintain a light syrup that complements the sweetness of the Rasagullas.

For more detailed explanations on each step, including cooking Rasagullas in a pressure cooker, see the step-by-step guide at the end of this post.

Try More Diwali Recipes: Looking for more festive treats? Explore our collection of Delicious Diwali Recipes and find quick and easy ideas to make your celebrations extra special!

Rasagulla Recipe Overview:

Cuisine - Bengali (Indian, Bangladeshi)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields - 10-12 Medium Sized Rasagullas
Author - SM

Total Cooking Time:

Preparation Time - 15–20 Minutes
Cooking Time - 45 Minutes - 1 Hour
Soaking Time - 25–30 Minutes or up to 1 Hour

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

Enjoy Food and Wishing you all a Happy Diwali!!!

"Mouthwatering Rasagullas: Step-by-Step Cooking Instructions for Soft, Spongy Perfection"

Close-up of Rasagullas topped with saffron and pistachios, placed in a brass bowl on a brass plate.

Soft and spongy Rasagullas, garnished with saffron and pistachios, ready to enjoy

Rasagulla Recipe

Ingredients:

For Rasagullas:

Paneer/Chenna: 1 Cup

For Sugar Syrup:

Sugar: 1/2 Cup
Water: 1 1/2 Cups
Cardamom: 1 No.
Kewra Essence/Rose Water: a Drop (Optional)

To Garnish:

Pistachios: A Few (Optional)
Saffron Strands: A Few (Optional)

For more tips on Homemade Paneer, click here.

Method

For Rasagulla:

Crumble the Paneer/Chenna and knead it into a soft dough.
Use your fingers and the heels of your palms to knead the Paneer until some ghee/oil seeps out.
Alternatively, give the crumbled Paneer a quick pulse in a mixer grinder for 30-45 seconds.
Ensure there are no lumps or solids in the Paneer.
Knead for about 10-15 minutes or until you achieve a smooth and non-sticky dough.
Pinch small portions out of the Paneer dough, shape into small balls, and set aside.

For Sugar Syrup:

Dissolve Sugar in Water with Cardamom Powder. Boil until you have a thin syrup.
Gently drop the Paneer Balls into the syrup and cover the saucepan with a lid.
Cook undisturbed for about 30-35 minutes, or until the Paneer Balls double in size.
Check if cooked: Press with the back of a spoon; if it springs back, it's ready. Alternatively, drop a Rasagulla into water—if it sinks, it’s perfectly cooked.
If not cooked, continue for a few more minutes.
Turn off the flame and let sit for 25-30 minutes to an hour with the lid on.
Serve Rasagullas warm, at room temperature, or chilled.
Store in the refrigerator. Enjoy as is or with Rabri/Rabdi for a delightful dessert called Rasmalai.

For a delicious twist, try making Rasmalai using your homemade Rasagulla and Rabdi! Click the links for the recipe!

Rasagullas soaked in sugar syrup, garnished with saffron and pistachios, served in a brass bowl with traditional Indian brass decor in the background.

Rasagullas soaked in sugar syrup, presented with elegant traditional style

Notes & Tips For perfect Soft & Spongy Rasagullas

*Quality of Paneer/Chenna

Use Fresh Paneer: Always opt for fresh, high-quality Paneer, preferably homemade, made from full cream milk.
Curdling: Boil the milk before adding the acidic agent (lemon juice or vinegar) to curdle. Do not boil the milk again after adding the acidic agent.
Ice Cubes: Add ice cubes after curdling to halt further curdling, preventing chewy Rasagullas.
Thorough Washing: Wash the Paneer well to eliminate any acidic taste, then drain and tie it in a Muslin cloth to remove excess water.
Hanging Time: Hang the Paneer for 4-5 hours—it should remain slightly moist and crumbly, not dry or watery.

Can I use store-bought Paneer for Rasagullas? While you can use store-bought Paneer, Homemade Paneer usually yields softer and spongier Rasagullas.

*Importance of Moisture in Paneer

Too Dry Paneer: If the Paneer is too dry, the Rasagullas will become tough and dry, ruining their texture.
Watery Paneer: If the Paneer is too watery or if excess water has not drained well, the Rasagullas may break and scatter into the syrup during cooking.

*Kneading the Paneer

Kneading: This is crucial for soft Rasagullas. Knead with fingers and palms until ghee/oil seeps out or pulse in a blender for 30-45 seconds.
No Lumps: Ensure there are no lumps, kneading for 10-15 minutes until smooth and non-sticky.
Forming Balls: Pinch small portions and roll into balls without cracks.

*For Sugar Syrup

Adjust Sweetness: Modify the sugar quantity to your taste—1/2 cup of sugar to 1.5 cups of water is recommended for mildly sweet Rasagullas.
Flavourings: Adding cardamom or rose/kewra essence is optional but enhances aroma. Boil until thin sugar syrup forms.
Cooking Space: Use a wide pan to allow Rasagullas to expand without crowding, ensuring they retain their shape.

Pro Tip: If the sugar syrup is thick, the Rasagullas may not get well soaked.

For Cooking Rasagullas

Choose the Right Pot:

Choose a wide and big saucepan with a tight lid for cooking Rasagullas and sugar syrup.
There should be enough space for the Rasagullas to bloat up in the sugar syrup; they will double in size.
The saucepan should have a tight lid to cover and cook the Rasagullas.

Cooking Method:

Alternatively, you can pressure/steam cook the Rasagullas, but keep it closed until fully cooked.
Do not open the lid until the Rasagullas are well cooked. Opening it may alter their texture, making them chewy and hard.

Cooking Time:

Cover and cook for about 30–35 minutes on medium flame.
Through trial and error, perfect the cooking time; it may vary with flame and stove type.
If unsure, drop a Rasagulla into a cup of water—if it sinks, it's perfectly cooked.
If not cooked, continue cooking for a few more minutes.

Cooling:

Once cooked, do not open the lid.
Keep aside for 25–30 minutes to cool down, keeping the lid intact.
Keeping the lid covered is the most important step while preparing Rasagullas.

Soaking:

Soak the Rasagullas in sugar syrup for at least an hour to infuse them with sweetness and flavours.
Cover and store Rasagullas in the refrigerator; if stored properly, they stay good for about 3-4 days or up to a week.

Pro Tip: Covering and cooking the Rasagullas properly is the key to achieving soft and spongy results!

In a Pressure Cooker

Choose the Right Pressure Cooker:

The pressure cooker should be wide and big enough for the Rasagullas to have enough space to double in size while cooking and soaking.
Ensure that the Rasagullas are not overcrowded and tightly packed inside the pressure cooker.

Adding the Rasagullas:

Add the rolled paneer balls into the pressure cooker.
Pour the sugar syrup over the paneer balls.

Covering the Cooker:

Cover the pressure cooker with the lid and place the Pressure Regulator/Vent Weight over the vent pipe.

Cooking Process:

Cook on a high flame for a whistle.
Lower the flame and cook for another 4–5 whistles, or for roughly 7–8 minutes.
Do not cook overall at a high flame; otherwise, the Rasagullas may break and scatter in the sugar syrup.

Releasing Pressure:

Switch off the flame and allow the pressure to release.
Leave the pressure cooker untouched for at least 30 minutes to an hour. This allows the Rasagullas to become perfectly infused with sweetness and flavours.

Soft and spongy Rasagullas, garnished with saffron and pistachios, ready to enjoy

Storing and Serving Suggestions

Storing Rasagullas:

Keep it Closed: Always store Rasagullas in an airtight container to maintain their softness and prevent them from drying out.
Avoid Temperature Changes: Do not expose Rasagullas to sudden temperature changes; this may cause them to become tough.
How do I store leftover Rasagullas?
- Refrigeration: Store Rasagullas in a covered container in the refrigerator. They can stay fresh for about 3–4 days if stored properly.
Can I freeze Rasagullas?
- Storing in Freezer: Freezing Rasagullas is not recommended, as it can alter their texture. It’s best to consume them fresh or store them in the fridge. So, a Big NO NO!!!

Serving Suggestions:

Serve Chilled or at Room Temperature: Rasagullas can be enjoyed straight from the fridge or allowed to sit at room temperature for a short while before serving.
Garnishing: For an elegant touch, consider garnishing with chopped nuts, saffron strands, or a sprinkle of cardamom powder. This adds flavour and enhances presentation.
Pair with Rabdi: Serve Rasagullas alongside a bowl of Rabdi for a delightful combination. You can even prepare a delicious Rasmalai using homemade Rasagullas and rabdi.
Festive Presentation: For special occasions, serve the Rasagullas in individual bowls, drizzled with sugar syrup, and topped with your favourite garnishes.

Savour the Sweetness of Perfect Rasagullas!

Rasgullas are a beloved Indian sweet that bring joy to every celebration, from festivals to family gatherings. With a few simple tips—like using using fresh paneer (not too dry or too wet), ensuring a thin sugar syrup—you can create these delightful, soft, and spongy treats right at home.

Remember, the key to achieving the perfect Rasagullas lies in the technique: cover and cook them patiently to ensure they soak up the sweetness and flavour beautifully. By following these simple steps you can master this classic Indian sweet.

Each bite promises a burst of sweetness that melts in your mouth, making it a perfect treat for any occasion. These sweet, syrupy orbs are bound to impress anyone lucky enough to taste them!

For more sweet inspirations, explore our collection of Bengali Sweets and discover delights like Bengali Lyangcha, Mishti Doi, and Gulab Jamun Chum Chum to elevate your dessert table.

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DESSERTS, FOR THE SWEET TOOTH, DOWALI RECIPES

GULAB JAMUN IN RABRI/RABDI

     "Gulab Jamun in Rabri" is going to be an easy version for a quick fix dessert during this festive season. Get the Gulab Jamuns & Rabri/Rabdi ready, there you go with an extraordinary combination of dessert or an authentic Sweet for this Diwali. My daughter was asking me to prepare "Shahi Tukda" and my Son wanted "Gulab Jamun in Rabri" and I made my all-time favourite "Ras Malai". I made a large batch of Rabri and served it converting into delectable combinations along with Rasagulla, Gulab Jamun and with deep-fried Bread Slices(Shahi Tukda).
     You can prepare Gulab Jamuns in a preferred way, but this recipe here is an easy version. An instant Gulab Jamun recipe prepared with Ready-made Mix. I have been very lucky when it comes to making Gulab Jamuns with a ready-made mix. Right from my college days when I got hold of an Instant Gulab Jamun Mix while shopping for groceries, my rapport, especially with Gulab Jamuns, had been exceptional. I followed the instructions in the packet and the Gulab Jamuns came out so well. my parents were literally awed when they saw Gulab Jamuns and my mother was repeatedly asking me, you made it? She never knew I had made it with ready-made Gulab Jamun mix. Even after all these years and with 'n' number of Gulab Jamun preparations, like I do make Gulab Jamuns from scratch with Milk Powder, with Khoya & Paneer and even with Bread. All those attempts and Gulab Jamun never fails me, I should say again I am lucky with Gulab Jamuns, Touch Wood!!!
     But that is not the case with everybody. When I told about my trial with Gulab Jamuns with a ready-made mix, our neighbour aunty tried the same and she said it wasn't working out well for her. I have heard several stories from my friends and relative about the same. Given a lot of thoughts, I convinced myself to write a post on Instant Gulab Jamun recipe with a ready-made mix.
     Go easy with any brand, I am not vouching on any brand here. The reason is, I have tried making Gulab Jamuns with most of the brands in the market(in India, Malaysia & Singapore) and all turn out be good. My advice is strictly to follow the rules, the measurement when it comes to adding water while kneading the Gulab Jamun dough. You can also add Milk instead of water while kneading the dough. Then with the Sugar Syrup, there is no strict formula for the Sugar Syrup as for other Indian Sweets like one string/two string consistency. It is just a slightly sticky Sugar Syrup with mild flavourings. So go easy with that too. Though the amount of Sugar mentioned in the packet would surely be more than what would require, so I have tried to give the measurement I usually stick onto, while preparing Gulab Jamuns with a ready-made mix.
   When both Gulab Jamuns and Rabri are ready, combine both the treats for an extremely tasty, rich and delicious Dessert. Soft Gulab Jamuns soaked in rich and creamy Rabdi is surely one best way to treat your Sweet Tooth.

For more INDIAN SWEETS, Click here...

Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields - 35-40 small-sized Gulab Jamuns
Author - SM

Preparation Time - 15 - 20 Minutes
Leavening Time(For the Gulab Jamun Dough) - 5 - 8 Minutes
Cooking Time - 45 Minutes - 1 Hour
Soaking Time - 2 - 3 Hours

For more DIWALI RECIPES, Click here...

HOW TO MAKE INSTANT GULAB JAMUN WITH READY-MADE MIX

GULAB JAMUN IN RABRI/RABDI

INGREDIENTS :

For Instant Gulab Jamuns :

Instant Gulab Jamun Mix - 1 Cup
Milk - 3 Tbspn
Water - as required
Ghee - 1/2 Tspn

For Deep Frying:

Oil/Ghee - as required

For Sugar Syrup :

Sugar - 11/2 Cups
Water - 2 Cups
Milk - 2 Tbspn(Optional)
Green Cardamoms - 3-4 Nos.
Saffron Strands - few Strands (Optional)
Rose Water/Kewra Water - 1 Tspn (Optional)

METHOD :

For Sugar Syrup :

Add Sugar and Water, in a heavy-bottomed pan.
Keep this in low flame and stir well until the sugar dissolves completely.
Do not stir when the sugar solution starts to boil. This will affect the consistency of the syrup.
Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of Milk into it.
This is to remove the dirt from the Sugar. The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
Always keep the flame at low. Once the dirt is removed, strain the syrup using a strainer.
Stir in Cardamom Powder, Rose Water/Essence and Saffron.
STICKY SYRUP: For Gulab Jamuns we need a bit of sticky syrup. To test the consistency, take the syrup in a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
Switch off the flame and leave the sugar syrup aside.
Overheating the sugar solution will caramelize it.

For Instant Gulab Jamuns:

Whisk the Instant Gulab Jamun Powder in a bowl. Let it Powder be without any lumps.
Add Ghee and 3 Tbsp of Milk into it and mix well.
Knead the dough by adding little Water at a time, to get a soft pliable dough.
The dough should not be crumbly or dry. If it is dry, add some water and knead again.
Leave this aside for about 5-8 Minutes.
Make smooth small balls from the dough. Ensure that there are no cracks in it.
Heat Oil/Ghee, reduce the flame to medium-low.
Add the balls and fry them until they become golden brown in colour.
Toss the balls frequently in oil to get an even colour.
When they are done, remove them from the oil with a slotted spoon and drop them into the sugar syrup.
Let the fried Gulab Jamuns soak in the Sugar Syrup for at least 2-3 hours.
Serve Gulab Jamuns warm or cold, topped with sugar syrup.
Can also garnish them with Almonds or Pistachio slivers.

For more Recipes 'FOR THE SWEET TOOTH', Click here...

GULAB JAMUNS IN RABRI/RABDI

GULAB JAMUN IN RABRI/RABDI

For a detailed recipe on "RABDI/RABRI", Click here...

INGREDIENTS:

For Gulab Jamuns in Rabri/Rabdi:

Gulab Jamuns - 20-25 Nos.
Rabri/Rabdi - 2 Cups

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

METHOD:

Remove the well soaked Gulab Jamuns from the Sugar Syrup.
Line up the Gulab Jamuns on a shallow serving bowl.
Pour the Rabri/Rabdi over the bread slices.
Let the Rabri cover the Gulab Jamuns.
Garnish Gulab Jamuns in Rabri/Rabdi with slivered Almonds, Cashew Nuts and Pistachios.
Sprinkle few strands of Saffron and Rose Petals.
Refrigerate Gulab Jamuns in Rabri/Rabdi for about 2-3 hours before serving.
Can serve Gulab Jamuns in Rabri/Rabdi Warm or at room temperature or chilled.

GULAB JAMUN IN RABRI/RABDI

NOTES:

Cook Rabri/Rabdi as per the recipe in the link. For a detailed recipe on "RABDI/RABRI", Click here...
Adjust the amount of Sugar to suit your Sweet Tooth.
Prepare Gulab Jamuns from scratch or with Instant Gulab Jamun Mix.
Allow the Gulab Jamuns to soak well in Sugar Syrup.
Once well soaked, remove it from the Sugar Syrup and then add it into Rabri.
The sweetness of the dish comes from both Sugar Syrup and Rabri/Rabdi. Adjust accordingly.
Pour ample of Rabri/Rabdi, so that all the Gulab Jamuns are covered with it.
Allow the Gulab Jamuns to get well-soaked in Rabri before serving.
Keep it refrigerated if you prefer.
Garnish Gulab Jamuns in Rabri/Rabdi with preferred choice of Nuts.
Garnishing it with Rose Petals & Saffron strands are purely optional.