Jalebi Rabri Dessert Cup

Method

1. STEP 1 – REDUCE THE MILK:
2. Pour milk into a heavy-bottomed saucepan.
3. Bring to a gentle simmer over medium-low heat.
4. Stir frequently to prevent scorching.
5. As cream forms on the sides of the pan, scrape it back into the milk periodically.
6. Continue cooking until the milk reduces by approximately 35–40%, yielding a thick and creamy consistency.
7. STEP 2 – FLAVOUR THE RABRI:
8. Add condensed milk and sugar.
9. Stir until completely dissolved.
10. Add cardamom powder.
11. Crush saffron strands lightly and soak them in 1 teaspoon warm milk for 5 minutes.
12. Add the saffron infusion to the rabri.
13. Cook for an additional 2–3 minutes.
14. Set aside to cool.
15. STEP 3 – PREPARE RABRI ICE CREAM:
16. Place chilled rabri into a blender.
17. Add milk, cream and milk powder.
18. Blend until completely smooth.
19. Pour mixture into a KILIG container, below the MAX FILL line.
20. Freeze for 24 hours.
21. Run in Ice Cream Mode.
22. Mix in the Jalebi.
23. STEP 4 – ASSEMBLE THE DESSERT CUP:
24. Layer 1: Spoon 10g chilled rabri into the base of the dessert cup and scatter a few jalebi pieces.
25. Layer 2: Add the first scoop of Rabri Ice Cream and arrange additional jalebi pieces around the scoop.
26. Layer 3: Add the second scoop, spoon the remaining rabri over the top, and arrange remaining jalebi pieces decoratively.