This is for the first time Shaheen of ‘Spoon Fork And Food‘ is gracing this event. Though being newbie, Shaheen has won the hearts over through her amazing recipes and recipe styling. Today Shaheen is going to share with us ‘Baked Boondi & Gulab Jamun Pudding’ a rich and creamy dessert which is perfect for Iftar parties.
Ramadan Kareem to all my dear friends in India and across the globe!
The ninth month of the Islamic Lunar Calendar where each and every Muslim in the world spend day light hours in complete fast. The entire month, Muslims all over the world abstain from food and water and also some other physical needs required in day light hours. The fasting in the month of Ramadan/ Ramzan is considered to be one of the five pillars of Islam. Muslims take an entire month out of their lives to observe this strict fast and rededicate themselves to worship and faith.
My dear friend and co blogger Lubna Karim requested me to do a guest post for the auspicious occasion of Ramadan. She humbly asked me to share something that is served at my home during the pious month and is relished by my family and friends. I am thankful to her for considering me to be a part of her guest post and shall also take the opportunity to congratulate her for bringing up various Muslim bloggers together under one roof and share their posts for the entire month. This truly gives a feeling of Iftaar or Sehri being done together.. MashaAllah!
Like any other family, Ramadan in my family is also a most awaited annual affair which is celebrated with zeal and enthusiasm. Performing Namaaz together, making Sehris early morning, waking up kids to have their part before the time ends, reciting the Holy Quran, praying for our near and dear ones, distributing Zakaat & Fitraa to the poor and the needy, Iftaar parties etc etc, There is so much to say about Ramadan and how we worship & celebrate the whole month.
In my home i have grown up seeing my grandmother and mother making simple food for Sehri (early morning food intake) just because they had a logic behind that morning intake should always be simple yet filling. The more oily or heavy stuffs we eat, the more we shall be thirsty the whole day and won’t be able to concentrate on praying ad other religious activities. But the Iftaars were always the opposite. From early evening that ladies at home start preparing various snacks. Earlier many oily snacks were prepared but now as the new generation doesn’t like to have those oily snacks, hence varieties of fruits and sharbats are served to quench the thirst.
In my family almost everyone has a sweet tooth, hence desserts or sweets makes a special significance in Ramadan Iftaars followed by the dinner. Today i am pleased to share the fusion dessert which is actually a family heirloom recipe. The particular dessert is being passed on to generations and even today we prepare it specially during Ramzan. I really don’t know anything about the inventor of this particular recipe but have seen from my grandmother making it, later followed by my mother and now it’s passed on to me. The recipe is simple yet full of flavors and rich in every aspect.
Three basic ingredients, Rabri, Gulab Jamun and Sweet Boondi combined together and baked to make a luscious, creamy and flavorful pudding. We don’t have any particular name for it but it can be called as Baked Boondi & Gulab Jamun Pudding. You can make each of the three elements at home or can get those readymade ones as well. Though my grandmother use to make all three of them at home but lately my mom started making Rabri and gulab jamun only at home, whereas the boondi was always store bought.
I have gone to the extreme…lol . I only make Rabri at home, where as i get the Mini Gulab Jamuns and Boondi from the store. It’s not just time saving act but also saves you from the extra labor that you ought to put while fasting… so it’s a smart move. hehehe!
So without adieu let us just quickly check out this amazing colorful dessert recipe which is a perfect sweet option for your Iftaar parties and also followed by the dinner.
Baked Boondi & Gulab Jamun Pudding
Preparation Time : 15 mins
Cooking Time : 20 mins + 2 hrs refrigeration + 20 mins baking
Servings : Serves 4 adults
- Whole Fat Milk – 500 ml
- Bread Slices – 2
- Condensed Milk – 1/2 tin OR 200 ml
- Cardamom Powder – 1/2 tsp
- Mini Gulab Jamun – 8-10
- Sweet Boondi – 1 cup
- Fresh Paneer / Cottage cheese – 1 cup (optional)
- Cashews – 10 chopped
- Almonds – 10 chopped
- Slivered Pistachios – 1 tbsp
- Rose Petals – few [dry/fresh]
- Edible Silver Leaf – optional
- Heat milk in a thick bottomed pan and give a boil. Simmer the gas and add cardamom powder and let it cook for 10-12 mins.
- Meanwhile take the bread slices and scrap off the edges and collect the white part in a grinder jar and grind it to make fresh bread crumbs. Collect it in a bowl and keep aside.
- Once the milk starts reducing, add half a tin of condensed milk and fresh bread crumbs. Keep stirring.
- The milk will slowly start to thicken and will come into Rabri consistency. Add half cup of grated paneer, give a quick stir and turn off the gas.
- Let the Rabri cool at room temperature and later refrigerate it for at least 2 hours.
- Once the Rabri is chilled, take it out from the fridge and add sweet boondi in it and mix properly with a spoon.
- Meanwhile pre heat the oven at 160 degree C.
- Take a baking dish and pour in half of the prepared rabri and boondi mix in it. Spread evenly.
- Spread rest of the grated paneer on top of the rabri mix and again pour in the left over rabri over it.
- Now garnish the top with some boondi, mini gulab jamuns, and dry fruits.
- Bake the dessert in the pre heated oven at 160 degree C for 15-20 mins.
- Take out the baking pudding and garnish again with some dry/fresh rose petals and serve immediately.
- If you wish to have it chilled then again refrigerate the baked pudding for few hours and serve chilled.
2015 – Joy From Fasting To Feasting – VIII – Erachi Pola by Zareena
2014 – Joy From Fasting To Feasting – VII – Chicken & Cheese Pie from Ainy
2013 – Joy From Fasting To Feasting – VI – Kai Pathiri from Shabs