Coconut Milk Gulab Jamun Kheer

Ingredients

• 12 pieces Ready-made mini Gulab Jamuns
• 400 ml Full-fat coconut milk
• 1 cup Whole milk
• 1 piece Lemongrass stalk (bruised)
• 0.25 cup Palm sugar or brown sugar
• 0.5 teaspoon Green cardamom powder
• 1 pinch Saffron strands(optional)
• 2 tablespoons Crushed roasted peanuts
• 4 leaves Fresh Thai basil leaves(optional)
• 1 pinch Salt

Instructions

1. 1

   In a heavy-bottomed saucepan, combine the coconut milk and whole milk over medium heat.

2. 2

   Add the bruised lemongrass stalk and simmer gently for 10 minutes to infuse the flavors, ensuring it does not reach a rolling boil.

3. 3

   Remove the lemongrass stalk and discard it, then stir in the palm sugar and cardamom powder until fully dissolved.

4. 4

   Drain any excess sugar syrup from the pre-made Gulab Jamuns and gently add them to the simmering coconut mixture.

5. 5

   Reduce the heat to low and let the jamuns simmer for 5-7 minutes until they absorb the coconut milk and become slightly plump.

6. 6

   Add a pinch of salt and the saffron strands, stirring very gently to avoid breaking the delicate jamuns.

7. 7

   Turn off the heat and allow the kheer to rest for 10 minutes; it can be served warm or chilled.

8. 8

   Garnish with crushed roasted peanuts and a chiffonade of Thai basil just before serving for a fresh aromatic finish.