INSTANT RABRI WITH JAMOON / EASY RABRI

Hi All,

It is mandatory to prepare Jamoon for every Diwali (Though it is not a traditional 😊) , When I was chatting with my whatsapp friends they told every year only we make jamoon. So this year I thought to make it little more rich.

Since for this Diwali we are travelling to our home town, I don’t make any sweets here .But I wished to make something easy yet different and give it to our friends family before leaving to home. Thus ended up with Jamoon Rabri.

Rabri is a most exotic dessert made with milk and patience , you need more patience and time to make traditional rabri. As my to do list was long with baking a bread, making butter, clearing my pantry and so on, I thought of following shortcut to make this yummy rabri.

Try to use non stick vessel for you to easily scrap the malai forming at edges and also it prevents milk from burning at bottom.

This instant rabri also tastes equally to traditional rabri and easy to make in no time.Here is the easy rabri with Jamoon (jamoon recipe here) .

Jamoon too is made with instant MTR jamoon mix.

Make this easy , instant sweets and enjoy your Diwali fresh and active.

Here is the recipe ,

YIELDS ABOUT : 350 ML.

COOKING TIME : 20 mins.

INGREDIENTS :

Milk – ½ litre.

Badam mix – 3 tblsp ( I used MTR badam mix).

Condensed milk – 75 gms.

Saffron – a pinch.

Cardamom powder – ¼ tsp.

Chopped nuts – 2 tblsp .

Milk powder – 1 tblsp ( optional).

Jamoon – 20 ( Recipe link here).

METHOD:

1) Boil full fat milk till foams and reduce the flame.

2) Mix milk powder in little milk and same way mix badam powder also in little milk and keep them aside.

3) When milk starts reducing add badam mix, condensed milk and keep boiling in low flame.

4) The malai will be forming at edges, keep on scrapping and adding the malai to boiling milk itself, this gives a nice texture to rabri. 

5) When milk start forming cream consistency , add chopped nuts,cardamom powder  saffron, milk powder mix (optional) and remove from flame.

6) When cooled the mixture thickens more.

7) Refrigerate for 2 or more hours and serve chilled.

8) Just before serving place jamoon in middle of rabri and serve.

9) Trust me Jamoon and rabri makes an amazing combination.

NOTES :

1) Milk powder is optional , it helps to thicken rabri more and also gives good flavour, but since you are adding condensed milk you can skip it too.

2) You can use home made badam powder too, to save time I used MTR badam mix.

3) Don’t boil the rabri very thick, as after cooling rabri thickens more.

4) Serve rabri chilled, it tastes amazing when chilled.

5) You can garnish with chopped nuts before serving, but I Skipped it.

6) Keep mixing at regular intervals to prevent from burning.

  HAPPY COOKING!!