A Thai-inspired fusion using creamy coconut milk and lemongrass notes to simmer the jamuns.
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In a heavy-bottomed saucepan, combine the coconut milk and whole milk over medium heat.
Add the bruised lemongrass stalk and simmer gently for 10 minutes to infuse the flavors, ensuring it does not reach a rolling boil.
Remove the lemongrass stalk and discard it, then stir in the palm sugar and cardamom powder until fully dissolved.
Drain any excess sugar syrup from the pre-made Gulab Jamuns and gently add them to the simmering coconut mixture.
Reduce the heat to low and let the jamuns simmer for 5-7 minutes until they absorb the coconut milk and become slightly plump.
Add a pinch of salt and the saffron strands, stirring very gently to avoid breaking the delicate jamuns.
Turn off the heat and allow the kheer to rest for 10 minutes; it can be served warm or chilled.
Garnish with crushed roasted peanuts and a chiffonade of Thai basil just before serving for a fresh aromatic finish.
