Gulab Jamun Rabdi Parfait

“A traditional Indian dessert with a modern twist. Gulab jamun are traditionally made with flour, khoya (concentrated milk solids), fried and then soaked in simple syrup (similar to Tim Bits!) and Rabdi is made by reducing full fat milk and flavoured with some spices and nuts”

Difficulty

Beginner

Yield

4 - 6 servings

Ingredients

4 cups milk1 teaspoon saffron1 teaspoon rosewater1 cup condensed milk1/4 cup milk powder1/4 cup sugar1 teaspoon cardamom, ground10 - 12 pieces gulab jamun1/2 cup whipped cream

Equipment

Chef's knifeCutting boardMeasuring cupsMeasuring spoonsMedium potWooden spoonParfait glassDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a medium pot, add the milk and bring to a boil. Remove ¼ cup to bloom the saffron and set aside.

Reduce the heat to medium and continue to cook the milk until its reduced by half in volume.

Use a wooden spoon to stir the pot so it doesn’t stick. Add the condensed milk, sugar and ground cardamom and continue to cook until it thickens. Add the bloomed saffron and allow to cool.

To build the parfait, start with 1 spoon of the rabdi, then cut a gulab jamun in half and place the pieces on top of the rabdi. Continue this process 3 times, then top with a layer of whipped cream. Garnish with bloomed saffron and a pinch of ground cardamom.