Rabdi Gulab Jamun Parfait
Rabdi Gulab Jamun Parfait is a lip-smacking fusion dessert prepared with layers of gulab jamun, rabdi-infused whipped cream, rose petals, and nuts. Try my easy recipe here.
With the festive season approaching, you may also want to try some of my favorite Indian sweets: Mango Basundi, Paan Panna Cotta, Double Ka Meetha, Sitaphal Basundi, and Kesar Elaichi Shrikhand.
About Rabdi Gulab Jamun Parfait
Rabdi Gulab Jamun Parfait is an easy fusion dessert with delicious layers of juicy gulab jamuns and rabdi saffron-flavored cream topped with rose petals and nuts.
If you have rabdi and gulab jamun ready at home, this fusion dessert comes together in 10 minutes. It is also a great dessert to make for a crowd.
Instead of layering the components into individual bowls, you can arrange them in a large tray, and your dessert for a crowd is ready in just 10 minutes!
Ingredients
For The Cream
To make the flavored cream, you will need whipping cream, rabdi, saffron strands, and cardamom powder.
I like to use non-dairy whipping cream, which bakers use to dress the cake. It is available in most grocery stores, but you can also use heavy whipping cream.
You can either make Rabdi at home or use a store-bought one. It is easily available at an India mithai shop. If time is a constraint, you can also buy a ready-to-make pack of rabdi.
Use good quality saffron and cardamom powder.
Gulab Jamuns
Make Gulab Jamuns at home, or get them from the local mithai shop.
Rose Petals and Pistachios
Garnish the parfait with dried rose petals and slivered pistachios. You can add more nuts, such as slivered almonds and cashews.
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Rabdi Gulab Jamun Parfait Recipe
Ingredients
- 1 cup sweetened whipping cream (I use non-dairy whipping cream but you can use heavy whipping cream too.)
- 1 cup rabdi
- 15-20 strands saffron (soaked in 1 tablespoon milk)
- 1 teaspoon cardamom powder
- 10-12 gulab jamun (plus more for garnishing)
- dried rose petals (for garnishing)
- slivered pistachios (for garnishing)
Instructions
- Whip the cream until stiff peaks are formed.
- Add rabdi, saffron soaked in milk and cardamom powder to the cream and fold gently using a silicon spatula
- Chop the gulab jamun into very small pieces and discard the syrup.
- Fill the whipped cream mixture in a piping bag fitted with a large nozzle.
- Pipe some mixture into small serving glasses (or shot glasses).
- Top each glass with 2 tablespoon of chopped gulab jamun.
- Top with more whipped cream mixture.
- Garnish with dried rose petals, chopped pistachios and halved gulab jamuns.
- Make all the parfaits in the same manner.
- Chill for a few hours and serve.