How to make Gulab Jamun Kheer -
A great way to use up leftover mithais like gulab jamuns and kalakand – watch it getting devoured in no time
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Mini gulab jamuns, Milk (दूध)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Karanji Dry Fruit Mawa Ladoo Gond ki Raab Ananas Ka Meetha
Gulab Jamun Kheer Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 2-2.30 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Gulab Jamun Kheer Recipe
Mini gulab jamuns 16-20
Milk 1 litres
Green cardamom powder 1 teaspoon
Mixed nuts , chopped 3 tablespoons
Rice , soaked for 2 hours and coarsely ground 4 tablespoons
Kalakand , crumbled 300 grams
Jaggery , grated 1/4 cup
Method
Step 1
Boil milk in a non-stick pan. Add cardamom powder and nuts and mix well.
Step 2
Take some milk from the pan in a bowl, add rice, mix well and add back into the pan. Mix and cook till the mixture thickens.
Step 3
Add kalakand, mix and cook till well combined. Add gulab jamun and mix well. Add jaggery and mix till it melts.
Step 4
Transfer into serving bowls and serve hot.
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