BM # 69
Week 1, Day 3
Theme : Kid’s Delight , Anniversary Party
Last in the Anniversary series is the Gulab Jamun Kheer. I am an ardent fan of Gulab jamuns, though have never made these at home but enjoy eating these piping hot . I actually do not mind enjoying one straight out of the frig too.
Gulab jamuns dunked in sugary syrup make excellent Kheer, no sugar needed as the jamuns are sweet enough to make the kheer sweet. However you can always add the left over sugar syrup from the jamuns. (just in case you need more sugar ).
The kheer is simple you just need to simmer the milk to the right consistency, let it cool and then add crumbled gulab jamuns. I do not like to add various nuts to this Kheer as it takes away the flavor of the gulab jamun , I simply garnish it with some chopped pistachios, saffron and rose petals.
Gulab jamun Kheer
500 ml full fat milk
3-4 gulab jamuns
1/4 tsp Cardamon powder
Few strands saffron
Pistachios for garnishing
Sugar ( optional )
1 tsp Rose water
Boil the milk till it is reduced to half.
Add cardamon powder.
Remove from flame, let the milk come to room temperature.
Crumble the gulab jamuns and add to the milk.
Add rose water.
At this point check the Kheer, if it is sweet enough then there is no need to add sugar.
In case you feel it should be sweeter then you can add the syrup from the gulabjamuns.
Chill the kheer and garnish with saffron, pistachios and rose petals.