Stuffed Gulab Jamun with Pineapple Coconut Rabri

Make syrup by boiling sugar and water till it becomes little thick.

Add saffron and cardamom keep it warm

Mix all five ingredients and make very small balls for filling in the centre of gulab jamun.

To make Gulab Jamun:
First take milk powder and ghee and baking soda and mix well.

Then add paneer and milk and make a very soft dough.

Mix everything nicely and make small lemon size balls

Next fill centre with pista badam mixture and seal the edges to form a smooth ball

Fry till dark brown on slow flame in hot ghee.

Then transfer in the warm sugar syrup and soak in it for half an hour it will become double in size.

Remove from syrup and keep aside

For the pineapple rabri - Boil milk in a deep pan on a low flame.
Keep stirring to evaporate water as the milk thickens.

Heat another non stick pan and add chopped pineapple and sugar and Cook for at least 5 minutes on a medium flame to evaporate water.

Add condensed milk, evaporated milk, desiccated coconut, cardamom powder, and chopped pistachio.

Mix well and cook for 2 minutes.
Remove from heat, and let it come to room temperature.

Keep in refrigerator until serving time.

For serving
Just before serving, place gulab jamun in a bowl or a plate.

Gently pour chilled pineapple rabri over the gulab jamun, sprinkle chopped pistachios and saffron strands and serve immediately.