Diwali 2025: Prepare This Gulab Jamun And Rabri Using Chef Dev’s Recipe

Name: Diwali 2025: Prepare This Gulab Jamun And Rabri Using Chef Dev’s Recipe
Prep time: 20
Cook time: 40
Total time: 60
Ingredients: 200 g Khoya (mawa); 70 g Cow paneer (chhena); 500 ml Oil; 250 g Sugar; 1 tbsp Milk; 0.25 tsp Baking powder; 0.5 tsp Cardamom powder; 2 tbsp All-purpose flour; 1.5 l Full fat milk (for rabri); 2.5 tbsp Sugar (for rabri); 0 g Green cardamom powder (for rabri); 0 g Saffron strands; 10 piece Sliced pistachios

While nothing beats the charm of a gulab jamun, when paired with rabri, the dish acquires a new look and taste. Prepare this gulab jamun with rabri recipe by Chef Dev from The Table by Peepal.

Contributed By

OT Staff

October 10, 2025

Gulab jamun with rabri recipe. (Representative image/shutterstock)

There is something so decadent about a gulab jamun. And now imagine it paired with a chilled and creamy saffron rabri. This one-of-a-kind recipe for gulab jamun, created by Chef Dev of The Table by Peepal, allows us to experience just that.

While it is a complex and time-consuming recipe that involves several steps, it will leave you and your guests impressed, and they will be calling for more. It begins with preparing the gulab jamun using khoya (mawa), all-purpose flour, and paneer. This is followed by preparing the rose-infused sugar syrup that will drape the fried khoya ball.

The final step is preparing the rich, saffron-infused rabri, which is also enhanced with cardamom and pistachios. A step that should not be missed while preparing the rabri is to scrape the malai that sticks to the container as the milk is being heated. This malai will add texture to the rabri.

This festive season, prepare this Unique gulab jamun with rabri for your parties and get-togethers.

Quick Info

Prep Time 20 min

Cook Time 40 min

Total Time 60 min

Servings 4

Difficulty easy

Ingredients

Khoya (mawa) - 200 g
Cow paneer (chhena) - 70 g
Oil - 500 ml
Sugar - 250 g
Milk - 1 tbsp
Baking powder - 0.25 tsp
Cardamom powder - 0.5 tsp
All-purpose flour - 2 tbsp
Full fat milk (for rabri) - 1.5 l
Sugar (for rabri) - 2.5 tbsp
Green cardamom powder (for rabri) - 0 g
Saffron strands - 0 g
Sliced pistachios - 10 piece

Instructions

Step-1

Gulab Jamun Recipe: 1. Use daap ka khoya or chikna khoya (soft khoya), as it mashes and kneads easily. 2. Mash the khoya well, ensuring there are no lumps. 3. Add 2 tbsp all-purpose flour, ¼ tsp baking powder, and ½ tsp cardamom powder to the mashed khoya. Mix well. 4. Add 1 tbsp milk and gently bring everything together into a dough. Do not knead; mix softly. 5. Cover the dough and let it rest for 30 minutes. 6. After resting, shape small crack-free balls from the dough.

Step-2

Prepare Sugar Syrup: 1. Mix 1 cup of water with 250 g of sugar in a pan. 2. Heat on medium-low flame until the syrup turns sticky. Do not let it reach one-thread consistency. 3. Add rose water and set aside.

Step-3

Frying Gulab Jamuns: 1. Heat oil until medium hot. Reduce the flame to medium-low and let it simmer for a few minutes, allowing it to cool slightly. 2. Gently drop one dough ball into the oil. 3. Once tiny golden spots appear, rotate the jamuns continuously to brown them evenly. 4. Fry in batches, then immediately transfer the hot jamuns into the sugar syrup. Keep them soaked.

Step-4

Rabri Recipe: 1. Boil 1 1⁄2 litres of full-fat milk in a heavy-bottomed or broad non-stick pan over medium flame. 2. Once it starts boiling, reduce the flame to low. Stir every 3–4 minutes. 3. Each time a cream (malai) layer forms on the surface, push it to the side of the pan. Repeat this process until the milk has reduced to one-third of its original quantity. 4. Add 2½ tbsp sugar, ½ tsp cardamom powder, saffron strands, and sliced pistachios. Mix well. 5. Scrape the cream collected on the sides back into the milk for a richer texture. 6. Cook for two more minutes, then switch off the flame. 7. Allow the rabri to cool to room temperature, then refrigerate for at least 2 hours.

Step-5

Serving: Transfer the chilled saffron rabri into a serving bowl. Garnish with sliced pistachios (and almonds, if desired). Serve cold with hot Gulab Jamun.

Recipe