Print

Gulab Jamun Rabdi Cups Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/gulab-jamun-rabdi-cups-recipe/