Custard Gulab Jamun
Custard Gulab Jamun is a delightful Indian fusion dessert that combines the flavors of two beloved Indian sweets: Gulab jamun and Custard.
Servings: 8
Ingredients
- 12-14 medium gulab jamun
- 3 cups milk ( I used 2 % milk)
- ½ cup sugar or to taste ( I used organic sugar) see note
- 4 tablespoons custard powder (vanilla flavor)
- ½ teaspoon crushed cardamom powder
- crushed pistachio for garnish
Instructions
TO MAKE THE CUSTARD:
- In a bowl, mix the 4 tablespoons custard powder with half cup milk to form a smooth paste. Make sure there are no lumps.
- Heat the remaining milk (2.5 cups) in a saucepan over medium heat. Stir often to prevent scorching.
- Once the milk comes to a simmer, add sugar and stir until it dissolves completely.
- Slowly pour the custard paste into the simmering milk, whisking continuously to prevent lumps.
- Continue cooking the custard over low to medium heat, stirring constantly, until it slightly thickens. This usually takes about 5-7 minutes.
- Remove from heat and add crushed cardamom. Once the custard cools, transfer it to a bowl. Cover it with a cling wrap to prevent skin formation. Refrigerate for atleast an hour.
ASSEMBLING GULAB JAMUN CUSTARD CUPS:
- Cut one jamun to four pieces and arrange in the serving cup. ( You can use small jars, cups or small disposable cups). Add few spoons of the custard and top with a gulab jumun (cut to half) and crushed pistachio.
- Another way of serving is – add the custard first and top with gulab jamun pieces and crushed pistachio. Serve immediately or store in the refrigerator till you are ready to serve them.
Notes
- I used organic sugar, which tends to be slightly less sweet than the regular granulated sugar. If you are not using organic sugar, start with less, taste and add sugar if needed.
- Gulab Jamun can be made 3-4 days in advance and stored in the refrigerator.
- Custard can be made 1-2 days in advance.
- Assembled custard gulab jamun cups can be made one day in advanced and refrigerated.
- If the custard becomes too thick, add tiny amount of milk and whisk till smooth.