Indulgent Gulab Jamun Kheer Recipe with Kalakand and Jaggery

If you’re craving something truly special, this Gulab Jamun Kheer recipe is a must-try. It takes the rich, velvety charm of traditional Indian kheer and enhances it with crumbled kalakand and sweet mini gulab jamuns. With a base of thickened milk, coarsely ground rice, and aromatic green cardamom, this dessert strikes a perfect balance between texture and flavor. It’s a warm, comforting bowl that feels both festive and nostalgic.

The best part? It’s surprisingly simple to make. Just boil a liter of milk, stir in cardamom and chopped mixed nuts, and then thicken it with rice. Once creamy, fold in the kalakand and let it melt into the mixture, releasing its milky richness. Add mini gulab jamuns, then sweeten the dish naturally with grated jaggery. Serve it hot in bowls for a dessert that’s satisfying, soulful, and bound to impress.

How to Make Gulab Jamun Kheer with Crumbled Kalakand: A Festive Favorite

Gulab Jamun Kheer is a show-stopping fusion dessert that blends two iconic Indian sweets into one unforgettable treat. This version goes a step further by including crumbled kalakand and grated jaggery—a twist that brings deeper flavor and richness to the dish. Each spoonful offers a creamy texture with soft gulab jamuns, nutty bits, and the subtle caramel notes of jaggery. It’s the kind of dessert that steals the spotlight on any festive table.

To prepare it, start by boiling milk and flavoring it with green cardamom powder and chopped nuts. Mix in soaked, ground rice to thicken the milk slowly. When it reaches a luscious, creamy consistency, stir in the kalakand and allow it to fully melt and infuse the kheer. Finally, gently add the gulab jamuns and finish with jaggery for natural sweetness. Serve hot and enjoy a dessert that feels both luxurious and homemade.