Gulab Jamun Custard, a Fusion Indian Dessert

Gulab Jamun Custard, Gulab Jamun Custard topped with praline, Milk based sweets, Indian sweet, fusion dessert, fusion sweet, blogging Marathon,

Gulab jamun custard is a milk based sweet and a fusion sweet/dessert. Gulab jamun are soft milk balls soaked in sugar syrup and in this fusion version, jamun are served with custard and garnished with praline ~ brittle ~ chikki.

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Gulab Jamun Custard, Gulab Jamun Custard topped with praline, Milk based sweets, Indian sweet, fusion dessert, fusion sweet, blogging Marathon,

Couple of weeks ago Vaishali posted gulab jamun custard and Pavani made it last week, when some of us, NJ/NY blogging marathoners (bm) met at her place. I never tasted this combination before and it was a delightful fusion of two popular sweets from India. Though custard is not original to India, probably introduced by the British, it is a common Indian dessert served with fruit and this custard is eggless, prepared with custard powder.

Gulab Jamun Custard, Gulab Jamun Custard topped with praline, Milk based sweets, Indian sweet, fusion dessert, fusion sweet, blogging Marathon,

I liked the fusion Indian dessert and made it last week along with basundi. Pavani served custard with store bought mini jamuns and I followed her. With commercial mini jamun and commercial brittle/chikki/praline, gulab jamun custard is a quick dessert to put together. All you need is custard which you can make ahead.

Gulab Jamun Custard, Gulab Jamun Custard topped with praline, Milk based sweets, Indian sweet, fusion dessert, fusion sweet, blogging Marathon,

Gulab Jamun Custard Recipe

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Source: Vaishali

Required Components:

  • Custard
  • Mini Gulab Jamun (Store bought, Bikaji brand, each can has 28 pieces)
  • Nut Brittle ~ Praline ~ Chikki (Store bought, I used sesame seeds chikki)

Custard

Cooking Time: 10 – 15 minutes
Seves: 4 – 6

Ingredients:

  • 3 cups Milk (I used 2% milk)
  • 3 tbsp Custard Powder (I used Bird’s custard powder)
  • ¼ – ⅓ tsp Cardamom Seeds, powdered
  • 5 – 6 tbsp Sugar (to taste)

Preparation:

  • Take 2 – 3 tbsp of milk in a bowl, add custard powder, cardamom powder to the bowl and make a fine, lump free paste. Keep the paste aside.
  • Take remaining milk in a saucepan and bring it to a boil.
  • Reduce the flame, add some hot milk to custard paste, mix well and pour it back into hot pan of milk, stirring constantly.
  • Cook/simmer for few minutes until custard thickens and coats the back of the spoon.
  • Keeping aside a tbsp of sugar, add sugar to custard and mix until it melts into custard.
  • When desired consistency is reached, turn off the flame. Mind you, custard thickens when it cools.
  • Tip – Sprinkle remaining one tbsp of sugar on custard and let it cool. Sugar will melt and prevent the custard from forming a thick layer on the surface.
  • When custard is cool, refrigerate until ready to serve.

Note:

  • This is how I prepare custard. You can follow your own recipe or follow the instructions on the back of the custard powder box.
  • Since custard is served with jamun, which is soaked in sugar syrup, I went a little easy on sugar.

Serving

  • Open the can of gulab jamun and warm few pieces of jamun in microwave for 20-30 seconds.
  • Crumble brittle/chikki to small pieces.
  • Take custard in serving bowls, add gulab jamun and top it with broken chikki.
  • In the above photos, I used mini bowls and 1 jamun per bowl. I saved 3 jamuns for the photo shoot and used 1 jamun per bowl. When serving to your guests or family, serve at least 2-3 mini jamuns per bowl.

This day in 2011: Miryala Chaaru
This day in 2012: Chocolate Canapes

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