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Rabri Gulab Jamun Swiss Roll Recipe

Rabri Gulab Jamun Swiss roll is an innovative and continental representation of a two traditional recipes which we used to love to eat during festivals like Holi and Diwali. So I made Gulab Jamun and Rabri separately and then assemble and freeze them as a Swiss roll, it’s unique combination with rich and creamy Rabri after freezing gives the very delectable taste of Gulab Jamun Ice Cream. So there are two desserts need satisfy… traditionally Rabri Gulab Jamun and Trending Gulab Jamun with Ice Cream. So let’s make it.

  • Prep time:
  • 15mins
  • cook time:
  • 35mins
  • serves:
  • 10 piece

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Details

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Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Tags

  • #HoliRecipe
  • #Contest182
Ingredients

Ingredients For Rabri Gulab Jamun Swiss Roll Recipe

Methods
  • 1. In a bowl, add whole wheat flour, milk powder, cardamom powder, soda and desi ghee. Mix well.
  • 2. Now, add enough milk with a spoon to make a soft dough for gulab jamun. Cover it with a damp cloth for 10 minutes.
  • 3. For sugar syrup, add sugar and water in a deep pan. Then, add crushed cardamom pods and saffron to it. Mix well and boil for 2-3 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
  • 4. Now, start preparing small ball sized jamuns. Make sure there are no cracks in the jamun.
  • 5. Deep fry in medium hot oil or ghee. Stir continuously and fry on low flame until the jamuns turn golden brown.
  • 6. Take out the fried Gulab Jamun and soak and boil them in Sugar syrup for 10 mins. Turn off the flame and cover it for 20 mins. Gulab Jamun will get double in size and super soft and spongy. Now keep them aside and let them cool completely.
  • 7. For Instant Rabri: Heat milk in a heavy bottom wok. Slow down the flame when it comes to boil. Now mix the dairy whitener in 2 tbsp milk and add to the boiling milk. Keep stirring on slow flame.
  • 8. Grind the bread,Now in a pan add 1 tsp ghee and roast the grinded bread powder. Add this to our milk for the perfect texture requirements in instant Rabri.
  • 9. When the milk mixture reduces to half scrap the sides and add sugar and cardamom powder and dry fruits. Cool it further for 10 mins . Now cool it completely.
  • 10. Now take a tray lined with butter paper, spread a thick layer of Rabri in rectangular shape and cover it with cling film and freeze it for 2 hrs or until it get firm. Now take the tray out of the freezer remove the cling film and place the ready soaked gulab Jamun in centre.
  • 11. Roll the Rabri like Swiss roll with the help of butter paper and wrap it in cling film and again freeze it for an hour. Tae out and cut the roll slices garnish with chopped dry fruits and gulab jamun pieces.
  • 12. Serve this drooling and unique dessert on very special occasions and festivals and impress your guests and family members.
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