Ingredients (For 4 servings)
8 Gulab Jamuns (Not dipped in sugar syrup/ or drained as much as possible)
1 litre milk
1/2 cup sugar
finely chopped nuts
1) Boil the milk and then let it simmer, stir continuously till it is reduced to half.
2) Add sugar and chopped nuts and continue to cook till the sugar is completely dissolved.
3) Place the gulab jamun and the reduced milk (it should be thinner than the basundi or rabri consistency, in a baking dish. I made individual ramekins with 2 gulab jamuns each
4) Bake this at 220c for about 20 to 25 min.
5) Serve hot or cold.