Rose and Pistachio Jamun Kheer

Ingredients

• 12 pieces Gulab Jamun (mini size)
• 1 liter Full-fat milk
• 0.25 cup Sugar
• 0.33 cup Shelled pistachios, crushed
• 2 tablespoons Dried edible rose petals
• 1 teaspoon Rose water
• 0.5 teaspoon Green cardamom powder
• 1 pinch Saffron strands
• 2 tablespoons Condensed milk(optional)
• 1 sheet Silver leaf (Chandi ka Vark)(optional)

Instructions

1. 1

   Pour the full-fat milk into a heavy-bottomed pan and bring it to a boil over medium heat.

2. 2

   Reduce the heat to low and simmer the milk, stirring frequently to prevent burning, until it reduces to about 60% of its original volume.

3. 3

   Add the sugar, saffron strands, and cardamom powder to the thickened milk, stirring until the sugar is completely dissolved.

4. 4

   Stir in half of the crushed pistachios and half of the dried rose petals, allowing them to infuse their flavor into the milk for 5 minutes.

5. 5

   Gently squeeze any excess syrup out of the mini gulab jamuns and add them to the simmering milk mixture.

6. 6

   Simmer for another 3-4 minutes on very low heat so the jamuns absorb the flavored milk without breaking apart.

7. 7

   Turn off the heat and stir in the rose water and condensed milk for extra richness.

8. 8

   Transfer to a serving bowl and garnish with the remaining pistachios, rose petals, and silver leaf before serving warm or chilled.