Nizam-e-Nazakat, is a delectable combination of Sweet Boondi, Rabri & Gulab Jamun Pudding. A fusion dessert that amazingly blends the timeless flavors of boondi, rabri, and gulab jamun in one. This unique creation combines the traditional essence of Indian sweets with a modern twist. Crispiness of baked boondi, velvety texture of rabri, and the melt-in-mouth gulab jamun come together in this royal dessert. Experience the magic of three festive desserts in one, true Nizami treat to your palate – Baked Boondi, Rabri & Gulab Jamun Pudding.
More Pudding Recipes To Try – Chocolate Espresso Custard Pudding, Elbah (Saffron Pudding), Paaloodha (Malabar Wheat Pudding), Pistachio Saffron Pudding, Mango Saffron Pudding, Tender Coconut Pudding
About This Recipe
“Nizam-e-Nazakat” is an Urdu phrase which means “System of Elegance”. The word encapsulates concept of living with elegance, gentleness, and a keen appreciation for the delicate aspects of life. The term “Nizam-e-Nazakat” beautifully captures the essence of elegance, when applied to a delectable dessert like the Sweet Boondi, Rabri & Gulab Jamun Pudding. It signifies a culinary experience that goes beyond the ordinary.
Each layer of this pudding is a celebration of distinct textures and tastes, creating a dessert that is not only visually appealing but also a sensory delight. The baked boondi adds a delightful crunch, the rabri contributes a creamy richness, and the gulab jamun provides a burst of sweetness. As these elements come together, they form a harmonious medley that is sure to captivate the taste buds by giving a memorable dessert experience.
Whether you’re a connoisseur of traditional Indian sweets or an adventurous dessert enthusiast, this pudding promises to be a decadent treat that elevates the art of dessert-making. Embark on a culinary journey that marries tradition with innovation, creating a dessert that is both nostalgic and contemporary—an absolute delight for the senses.
Baked Boondi, Rabri & Gulab Jamun Pudding Ingredients
Whole Fat Milk: Whole fat milk adds a rich and creamy base to the dessert. It is a key ingredient in making rabri, providing a luscious texture and a decadent flavor.
Bread Slices: Bread slices can be used to create a pudding base or absorb excess moisture. When incorporated into the dessert, they contribute to the overall texture and structure.
Condensed Milk: Condensed milk, with its concentrated sweetness and creamy consistency, serves as a quick and efficient way to sweeten the dessert while adding a smooth and velvety texture.
Cardamom Powder: Cardamom powder infuses a warm and aromatic flavor into the dessert. Its fragrant notes complement the sweetness and add a traditional touch to the overall taste.
Mini Gulab Jamun: Mini gulab jamuns, with their syrupy sweetness and soft texture, provide a burst of flavor in every bite. They add a traditional Indian sweet element to the dessert.
Sweet Boondi: Sweet boondi contributes a unique texture to the dessert, offering a delightful crunch. The sweetness of boondi enhances the overall sweetness of the dish.
Fresh Paneer | Cottage Cheese: Fresh paneer or cottage cheese adds a creamy and slightly tangy element to the dessert. It contributes to the richness of the dish and complements other sweet components.
Dry Fruits: Finely chopped cashews, almonds and pistachio adds nutty crunch, distinctive flavour and enhance the overall texture..
Few Rose Petals: Rose petals bring a fragrant and floral note to the dessert, enhancing its aesthetic appeal. They add a touch of elegance and contribute to the sensory experience.
Edible Silver Leaf, optional: Edible silver leaf, if used, adds a luxurious and decorative touch to the dessert. It is optional but can elevate the presentation, making the dish visually stunning.
Baked Boondi, Rabri & Gulab Jamun
“Nizam-e-Nazakat”—a culinary creation that is not just a treat for the taste buds but a work of art. True reflection for elegance and sophistication in every aspect of the dining experience. Symphony of tastes that is not only delightful to the palate but also a feast for the eyes.
Three desserts, Rabri, Gulab Jamun, and Sweet Boondi come together to create a perfect symphony of flavors in this exquisite dessert. What makes this creation truly special is how it brings together a tradition of homemade goodness with the convenience of store-bought ingredients.
In every bite of this luscious pudding, you will experience the velvety richness of the Rabri, the melt-in-your-mouth texture of the Gulab Jamun, and the delightful crunch of the Sweet Boondi. The medley of these three elements creates a harmonious blend of creamy sweetness that is truly irresistible.
This Pudding is made with love and creativity. Whether from scratch or with a mix of homemade and store-bought ingredients, it creates memorable culinary experiences. It satisfies the taste buds and warms the heart with memories of family traditions and the joy of sharing a delicious treat together.
With its vibrant colors, creamy texture, and refreshing flavors, this dessert is a true feast for the senses. It is not only perfect for Iftaar parties but can also be enjoyed as a delightful treat on any occasion. So go ahead, indulge in this colorful creation and let its sweetness transport you to a world of pure joy.
This recipe of Baked Boondi & Gulab Jamun Pudding is by Shaheen of ‘Spoon Fork And Food‘ for my Ramadan Event – Joy From Fasting To Feasting.
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Baked Boondi & Gulab Jamun Pudding
Nizam-e-Nazakat, delectable combination of Baked Boondi, Rabri & Gulab Jamun Pudding. A fusion dessert that amazingly blends the timeless flavors of boondi, rabri, and gulab jamun in a delightful culinary symphony.
Ingredients
- 500ml Whole Fat Milk
- 2 Bread Slices
- ½ tin or 200ml Condensed Milk
- ½ tsp. Cardamom Powder
- 8-10 Mini Gulab Jamun
- 1 cup Sweet Boondi
- 1 cup Fresh Paneer | Cottage cheese
- 10 Cashews, chopped
- 10 Almonds, chopped
- 1 tbsp. Pistachios, chopped
- few Rose Petals
- Edible Silver Leaf, optional
Instructions
Baked Boondi & Gulab Jamun Pudding Recipe
How To Make Rabri
- 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.
Assembling Pudding
- Once the Rabri is chilled, take it out from the fridge and add sweet boondi to it. 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.
Notes
Tips For Platting Nizam-e-Nazakat
Use a clear glass or ceramic dish to display the layers of the pudding. This allows guests to see the beautiful layers of boondi, rabri, and gulab jamun.
Pay attention to the layering. Place the boondi, rabri, and gulab jamun in an alternating pattern. This not only looks visually appealing but ensures each bite has a balanced mix of flavors.
Garnish the top layer with a generous sprinkling of chopped nuts, rose petals, and, if using, edible silver leaf. This not only adds texture but also enhances the overall presentation.
If possible, choose contrasting colors for the elements in your dish. For example, if your pudding is light in color, a dark-colored plate can make it stand out.
If you're aiming for a more refined presentation, consider serving the pudding in individual portions. Use ramekins or dessert glasses for an elegant touch.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 2559Total Fat: 193gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 158gCholesterol: 61mgSodium: 2144mgCarbohydrates: 149gFiber: 34gSugar: 88gProtein: 86g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Rafeeda - The Big Sweet Tooth says
I have a huge wow coming off my mouth now! That is an amalgamation of three deadly desserts… must be totally delicious!
Sadia Mohamed says
OMG! This is soon good. I just can’t stop drooling over this.
Famidha says
OMG! Look at the stuffs going in apart from the three already decadent dessert! Never heard and never would have thought of this concoction! Next gen would not even make the rabri at home lol! Sharing this to my family back home so they too can make this.. This is awesome and so original!
Foodie says
Amazing Recipes….