Gulab Jamun Rabdi Ki Tokri Recipe
How to make Gulab Jamun Rabdi Ki Tokri
A tokri shaped mould is topped with gulab jamun, rabri and garnished with pista. This dessert is a must-try if you're wanting to try something unique and delicious. Make this for your guests and impress them with your culinary skills.
- Total Cook Time1 hr
- Prep Time 30 mins
- Cook Time 30 mins
- Recipe Servings2
Ingredients of Gulab Jamun Rabdi Ki Tokri
- For gulab jamun:
- 1/4 cup Whole wheat flour
- 1/2 cup Non-fat milk powder
- 1/4 cup Whole fat greek yogurt
- 1/2 cup Water
- 1/2 cup Honey
- 1/2 cup Rose Water
- For syrup:
- 1 cup Honey
- 1 cup Water
- 4-5 Cardamom pods, crushed slightly
- Saffron (optional)
- 1/2 tbsp Rose water
- For rabri:
- 1 litre Full fat whole milk
- 8-10 tbsp Jaggery powder/sugar
- 3-4 Green cardamom, crushed
- 3 tbsp Pistachio, blanched and chopped
- 3 tbsp Almonds, blanched and chopped
- A few strands of Kesar
- For tokri:
- 700 gms Maida
- 300 gms Butter
- 250 gms Honey
- 500 gms Milk
- 250 gms Custard powder
- 12 pieces Gulab jamun
- 60 gms Pista
- 400 gms Rabri
How to Make Gulab Jamun Rabdi Ki TokriHideShow Media
For gulab jamun:
Make the dough by combining the milk powder, wheat flour and yogurt. Add the dough ingredients and knead to make a dough. Let it rest for 5 minutes and then make it into balls.
Add just enough milk to make a medium-hard dough. Divide the dough into 20-portions. Make balls by gently rolling each portion between your palms into a smooth ball.
Place the balls on a plate and cover with a damp yet dry kitchen towel. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one.
They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
After about 5 mins, the balls will rise to the surface. The gulab jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Boil milk once on high flame. With the help of a flat spatula, collect the cream or malai on sides. Do not stir the milk.
Cook for at least half an hour or till the milk is thickened. Add green cardamom pod.
Lower the flame and let the milk boil again.Once the milk has reduced to half add jaggery powder.
Add the chopped dry fruits. Switch off the flame. Garnish with chopped dry fruits.
Make a dough of maida, honey and butter. Place the dough in the tokri shaped mould. Bake it at 180 degree C in an oven for 16 mins.
For stuffing – Mix together milk, custard powder, rabdi. Top it up with pista. Firstly, place the gulab jamun in the tokri, then put the mixture of rabdi, custard powder and milk.
To make the stipes placed on the tokri - Flatten the dough, cut it into diagonal stripes, sprinkle pista on the stripes. Place these stripes on the tokri.
Bake the tokri at 180 degree C for 8 mins. Place the tokri on the plate, and garnish it with small amount of rabdi and pista.