Gulab Jamun Rabdi Cups
Crisp phyllo cups filled with saffron-cardamom paneer rabdi and topped with quartered gulab jamun. A bite-size Indian fusion dessert for Diwali parties and family gatherings.
Ingredients
For the saffron milk
- ½ cup whole milk 120 ml
- ½ cup heavy cream 120 ml
- Generous pinch saffron threads, crushed between your fingers
For the paneer rabdi
- 1 teaspoon ghee
- 7 oz paneer 200 g; about 1½ cups loosely packed; crumbled
- 3 tablespoons granulated sugar plus more to taste
- ½ teaspoon ground green cardamom
- 3 tablespoons chopped unsalted pistachios and almonds
For assembly
- 24 frozen phyllo tart shells mini fillo cups
- 6 to 8 gulab jamuns store-bought or homemade, at room temperature
- Extra crushed pistachios, saffron threads, and dried edible rose petals for garnish
Instructions
Bloom the saffron
- Warm milk and cream in a small saucepan over medium-low heat until steam rises. Do not boil.
- Stir in crushed saffron. Turn off heat and let stand while you start the rabdi. The milk will turn pale gold.
Make the paneer rabdi
- Heat ghee in a wide pan over medium heat. Add crumbled paneer. Stir and cook 8 to 10 minutes, breaking up large lumps, until the paneer softens and looks slightly dry at the edges.
- Pour in the saffron milk mixture. Stir well and bring to a gentle simmer.
- Cook on medium-low heat 5 to 7 minutes, stirring often, until the mixture thickens and coats a spoon.
- Stir in chopped nuts and sugar. Simmer 3 to 5 minutes more until the rabdi ribbons off the spoon. It should look creamy, not stiff.
- Add cardamom. Taste. Add another tablespoon of sugar only if you want it sweeter. Remember the jamuns are syrupy.
- Transfer to a bowl. Press plastic wrap on the surface to prevent a skin. Cool to room temperature. Refrigerate if making ahead.
Bake the phyllo shells
- Preheat oven according to your package directions (many brands use 350°F / 180°C).
- Arrange frozen shells on a baking sheet. Bake 3 to 5 minutes until golden and crisp. Watch closely. They brown fast.
- Cool completely on the sheet. Warm shells will melt the rabdi on contact.
Assemble the cups
- Cut each gulab jamun into four quarters. You need 24 pieces total.
- Spoon 1 to 1½ teaspoons rabdi into each shell. Do not overfill. Leave room for the jamun on top.
- Place one jamun quarter on each cup. Press lightly so it sits in the rabdi.
- Garnish with crushed pistachios, a few saffron threads, and rose petals if using. Serve within 1 to 2 hours for the best crunch.
Notes
Store-bought jamuns: choose soft, fresh jamuns from a trusted mithai shop. Dry or hard jamuns will not quarter cleanly.
Homemade jamuns: drain lightly on a plate before cutting so excess syrup does not flood the shells.
Paneer swap: whole-milk ricotta works in a pinch with the same method. Expect a slightly tangier rabdi.
Less sweet version: skip extra sugar entirely and rely on the jamun syrup. Add a pinch of salt to the rabdi to balance.
Topping swaps: a small piece of jalebi or malpua on top works beautifully for a mixed mithai platter.
Make ahead: rabdi keeps covered in the refrigerator up to 3 days. Bake shells and assemble the day you serve.
Storage: assembled cups do not hold well overnight. Refrigerate leftovers up to 6 hours if needed. Shells will soften.
Serve alongside easy mango shrikhand for a no-bake dessert contrast on the same table.
Tried this recipe?Let us know how it was!