Jamun Basundi/ Gulab Jamuns baked in basundi/ rabri
The girl, at whose wedding I first tasted this recipe, recently celebrated her son's first birthday. I had noted the recipe for this from the chef while others were busy catching up on jewelry and decorations. I have to thank this month's BM theme to pull me out of my lazy zone and pushing me to try some of the recipes scribbled on old chits.
Ingredients (For 4 servings)
8 Gulab Jamuns (Not dipped in sugar syrup/ or drained as much as possible)
1 litre milk
1/2 cup sugar
finely chopped nuts
Method
1) Boil the milk and then let it simmer, stir continuously till it is reduced to half.
2) Add sugar and chopped nuts and continue to cook till the sugar is completely dissolved.
3) Place the gulab jamun and the reduced milk (it should be thinner than the basundi or rabri consistency, in a baking dish. I made individual ramekins with 2 gulab jamuns each
4) Bake this at 220c for about 20 to 25 min.
5) Serve hot or cold.
Ingredients (For 4 servings)
8 Gulab Jamuns (Not dipped in sugar syrup/ or drained as much as possible)
1 litre milk
1/2 cup sugar
finely chopped nuts
Method
1) Boil the milk and then let it simmer, stir continuously till it is reduced to half.
2) Add sugar and chopped nuts and continue to cook till the sugar is completely dissolved.
3) Place the gulab jamun and the reduced milk (it should be thinner than the basundi or rabri consistency, in a baking dish. I made individual ramekins with 2 gulab jamuns each
4) Bake this at 220c for about 20 to 25 min.
5) Serve hot or cold.
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Comments
Sowmya
Suma Gandur
Wow. Great one Pradnya