Gulab Jamun Rabri Tiramisu
Gulab jamun and rabri together are one of my favorite combinations so I wanted to create a fun recipe using them, fit for the festive season. This tiramisu has layers of soaked ladyfingers, a rabri cream mixture, gulab jamuns, and crushed pistachio. I have kept the essence of tiramisu by keeping the coffee-soaked ladyfingers and mascarpone cheese in this recipe, but I added gulab jamuns and rabri for the twist. The gulab jamuns are sliced and used as a layer and the rabri is added to the mascarpone cream. All together all the flavors work so well together. Make this ahead of time for your Diwali party and not only will everyone love it but it saves time on that day too. The rose petals and pistachio give it a stunning look as well.
Happy Baking!
Servings: 12-15 servings
Prep Time: 1 hour
Chilling Time: 10+ hours
Total Time: 1 day
Ingredients:
Rabri: check notes for store boguht
1.5 cups whole milk
2 tbsp gulab jamun liquid
Cream Layer:
85g mascarpone cheese
2 tbsp castor sugar
1 3/4 cup heavy cream
Assembly & Garnish:
18-20 Gulab Jamuns
1.5-2 cups strong espresso
12-15 ladyfingers
1/4-1/3 cup crushed pistachios
2 tbsp Dried rose petals
Whipped cream to serve with
Directions:
Rabri: In a heavy-bottom saucepan, add 2-3 tbsp of water. Keep the flame on low-medium.
Add the milk to the pan. Stir frequently and cook on low. To form the rabri the milk has to be boiled on a low flame while collecting the malai (cream) layer on top that is formed to make it a thick creamy dessert.
As the malai layer on top forms, using a spatula scrape it to the edge of the pan. Keep stirring to prevent the milk from burning. Keep repeating this and scarping the malai to the edges.
The milk should thicken and reduce to half.
When it reduces to less than half, stir in the scraped malai and add the gulab jamun liquid.
I like to give it one final boil and collect the malai to make sure it is thick. Let the Rabri cool down and thicken for about 10-12 mins.
Cream layer: Add mascarpone cheese and sugar in a bowl or in the stand mixer bowl. Use the electric attachment or an electric whisk and whisk it till smooth.
Add the cooled rabri and whisk it till combined.
Add heavy whipping cream and whisk together till soft peaks form and it’s fluffy. Keep aside.
Cut gulab jamuns in half and keep them aside, out of the liquid.
Assembly: Dip the ladyfingers in strong coffee and layer as the base in a bowl. I used a 7*12 inch bowl.
Spread a layer of rabri cream over the ladyfingers enough to cover it.
Top with a layer of the sliced gulab jamuns and then spread another layer of the rabri cream.
Top with half of the crushed pistachios.
Repeat a layer of the soaked ladyfingers, then rabri cream then sliced gulab jamuns, and then the final layer of the rabri cream.
Cover with cling wrap and chill in the fridge for 8-10 hours.
Remove from the fridge and garnish with remaining crushed pistachios and rose petals.
Let it thaw for half an hour and then serve with some whipped cream.
Notes/Tips:
I used Nanak frozen gulab jamun that I thawed and used. You can use those or use fresh storebought or homemade as you like.
Whipped cream to serve with- you can use whipped cream from a can or whisk some heavy whipping cream with sugar. Since the cream layer thickens with the rabri, it is nicer to serve with the cream.
Do not over-whisk the rabri cream, if it becomes too thick it will be dry.
If you want to use store-bought rabri make sure it is thick and you will need 1/2 cup of it. If the rabri is liquid the cream will be too soft and won’t thicken.
You need to let it set in the fridge for the flavors to merge into each other. You also need to let it thaw so that it’s soft and not dry.
