Baked Boondi & Gulab Jamun Pudding
- luvlittlehearts
- Oct 20, 2016
- 2 min read
Ingredients:
Whole Fat Milk – 500 ml
Bread Slices – 2
Condensed Milk – 1/2 tin OR 200 ml
Cardamom Powder – 1/2 tsp
Mini Gulab Jamun – 8-10
Sweet Boondi – 1 cup
Fresh Paneer / Cottage cheese – 1 cup (optional)
Cashews – 10 chopped
Almonds – 10 chopped
Slivered Pistachios – 1 tbsp (optional)
Method: Heat milk in a thick bottomed pan and give a boil. Simmer the gas and add cardamom powder and let it cook for 10-12 mins. Meanwhile take the bread slices and scrap off the edges and collect the white part in a grinder jar and grind it to make fresh bread crumbs. Collect it in a bowl and keep aside. Once the milk starts reducing, add half a tin of condensed milk and fresh bread crumbs. Keep stirring. The milk will slowly start to thicken and will come into Rabri consistency. Add half cup of grated paneer, give a quick stir and turn off the gas. Let the Rabri cool at room temperature and later refrigerate it for at least 2 hours. Once the Rabri is chilled, take it out from the fridge and add sweet boondi in it and mix properly with a spoon. Meanwhile pre heat the oven at 160 degree C. Take a baking dish and pour in half of the prepared rabri and boondi mix in it. Spread evenly. Spread rest of the grated paneer on top of the rabri mix and again pour in the left over rabri over it. Now garnish the top with some boondi, mini gulab jamuns, and dry fruits. Bake the dessert in the pre heated oven at 160 degree C for 15-20 mins. Take out the baking pudding and serve immediately. If you wish to have it chilled then again refrigerate the baked pudding for few hours and serve chilled.
Happy Cooking!
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