Gulab Jamun Rabdi Cups Recipe

Introduction

Gulab Jamun Rabdi Cups combine the rich, creamy flavors of traditional Indian desserts into a delightful bite-sized treat. This recipe layers saffron-infused rabdi with gulab jamun quarters in crisp phyllo cups, making it perfect for festive occasions or an elegant dessert.

Ingredients

• ¾ cup whole milk (6 oz)
• ¾ cup heavy cream (6 oz)
• Generous pinch saffron strands
• 2 teaspoons ghee, melted
• 15 oz ricotta cheese (whole milk ricotta recommended)
• ⅓ cup chopped nuts (cashews and almonds)
• ⅓ cup granulated white sugar (75 grams)
• ½ teaspoon cardamom powder
• 45 phyllo shells
• 12 gulab jamuns, store-bought or homemade, cut into quarters
• Dried rose petals for garnish

Instructions

1. Step 1: In a pan over medium heat, warm the whole milk and heavy cream. Crush a generous pinch of saffron strands with your hands and add to the warm mixture. Stir and heat for 1-2 minutes without boiling, then remove from heat to infuse flavor.
2. Step 2: In a kadai or deep pan over medium heat, melt 2 teaspoons ghee. Add ricotta cheese and stir as it melts. Cook for about 10 minutes, stirring frequently to prevent sticking.
3. Step 3: Add the saffron-infused milk and cream mixture to the ricotta. Stir well to combine.
4. Step 4: Stir in the chopped nuts. Lower the heat to medium-low and cook for 3-4 minutes more, stirring occasionally.
5. Step 5: Add the sugar and mix thoroughly. The mixture will become more liquid. Continue cooking over low-medium heat for another 5 minutes until the rabdi thickens slightly but is not too thick—it will thicken further as it cools.
6. Step 6: Stir in the cardamom powder, then remove the pan from heat. Allow the rabdi to cool down a little.
7. Step 7: While preparing the rabdi, bake the phyllo shells according to package instructions—usually 3 to 5 minutes at 350°F until crisp.
8. Step 8: Cut the gulab jamuns into quarters.
9. Step 9: Spoon 1 to 2 teaspoons of rabdi into each phyllo shell without overfilling. Top each with a quarter of a gulab jamun and garnish with dried rose petals.
10. Step 10: Serve immediately and enjoy this delightful fusion dessert!

Tips & Variations

• Use whole milk ricotta for creamier rabdi; low-fat varieties may result in a less rich texture.
• Swap cashews and almonds for pistachios or walnuts for a different nutty flavor.
• If you prefer a less sweet dessert, reduce the sugar slightly according to taste.
• For homemade gulab jamun, prepare them in advance to enhance the flavors.
• Dried rose petals add an elegant touch, but edible silver leaf can be used for special occasions.

Storage

As phyllo shells will lose their crispness when stored with rabdi, keep the rabdi and gulab jamuns refrigerated separately for up to 2 days. Assemble the dessert just before serving to maintain the texture. Reheat the rabdi gently on low heat if desired, but avoid boiling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the rabdi in advance?

Yes, the rabdi can be made up to two days ahead and stored in the refrigerator. Reheat gently before assembling the dessert.

What can I use if I don’t have phyllo shells?

You can use small tart shells or mini pastry cups as alternatives. Just ensure they are crisp and sturdy enough to hold the filling without becoming soggy quickly.

Gulab Jamun Rabdi Cups Recipe

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Gulab Jamun Rabdi Cups combine the rich creaminess of saffron-infused rabdi made with ricotta cheese and nuts, nestled in crisp phyllo shells, and topped with decadent gulab jamun quarters and fragrant dried rose petals. This fusion dessert offers a delightful blend of traditional Indian flavors presented in an elegant bite-sized treat, perfect for festive occasions or special dinners.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 45 cups 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rabdi Mixture

• ¾ cup whole milk (6 oz)
• ¾ cup heavy cream (6 oz)
• Generous pinch saffron strands
• 2 teaspoons ghee, melted
• 15 oz ricotta cheese (whole milk ricotta preferred)
• ⅓ cup chopped nuts (cashews and almonds)
• ⅓ cup granulated white sugar (75 grams)
• ½ teaspoon cardamom powder

Assembly

• 45 phyllo shells
• 12 gulab jamuns (store-bought or homemade), cut into quarters
• Dried rose petals to garnish

Instructions

1. Infuse Saffron: In a pan over medium heat, combine ¾ cup whole milk and ¾ cup heavy cream. Once slightly warm, crush a generous pinch of saffron strands by hand and add to the mixture. Stir gently and heat for an additional 1-2 minutes without boiling. Then turn off the heat to let the saffron develop its color and flavor.
2. Cook Ricotta: In a kadai or medium-sized pan on medium heat, melt 2 teaspoons of ghee. Add 15 oz ricotta cheese and stir continuously while letting it cook for about 10 minutes to slightly melt and soften the cheese, ensuring it doesn’t stick to the pan.
3. Add Saffron Milk Mixture: Pour the prepared saffron-infused milk and cream into the ricotta. Stir thoroughly to combine.
4. Add Nuts and Cook: Mix in ⅓ cup chopped cashews and almonds. Reduce the heat to low-medium and cook for another 3-4 minutes, stirring frequently to blend the flavors.
5. Sugar and Cardamom: Add ⅓ cup granulated white sugar to the mixture; it will become more liquid after adding sugar. Continue cooking on low-medium heat for 5 more minutes until the rabdi thickens slightly. Stir in ½ teaspoon cardamom powder and then remove from heat.
6. Cool Rabdi: Allow the rabdi to cool slightly as it will thicken further upon cooling, so avoid over-thickening while cooking.
7. Prepare Phyllo Shells and Gulab Jamuns: Meanwhile, bake 45 phyllo shells according to package instructions, typically 3-5 minutes at 350°F (175°C) until crisp. Cut 12 gulab jamuns into quarters for topping.
8. Assemble Cups: Spoon 1 to 2 teaspoons of the cooled rabdi into each phyllo shell, being careful not to overfill. Top each with a quarter piece of gulab jamun and garnish with dried rose petals.
9. Serve: Present the Gulab Jamun Rabdi Cups immediately to enjoy the contrast of crisp shells, creamy rabdi, and sweet gulab jamun.

Notes

• Use whole milk ricotta for a richer taste; low-fat ricotta may alter texture.
• Do not overheat the saffron milk to preserve its delicate flavor and color.
• Rabdi consistency should be slightly thick but still pourable before cooling as it thickens upon standing.
• Phyllo shells can be store-bought; ensure they are baked crisp before filling.
• Gulab jamuns can be homemade or purchased from an Indian grocery store.
• Adjust sweetness by adding less or more sugar according to taste.

Keywords: Gulab Jamun, Rabdi, Indian dessert, Phyllo cups, Saffron, Cardamom, Festive dessert, Ricotta cheese dessert