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.
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.
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 Recipe
Source: Vaishali
Gulab Jamun Custard
Equipment
- Can Opener
- Saucepan
- Whisk
Ingredients
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
- 3 cups Milk I used 2% milk
- 3 tablespoon Custard Powder I used Bird’s custard powder
- ¼ – ⅓ teaspoon Cardamom Seeds powdered
- 5 – 6 tablespoon Sugar to taste
Instructions
Custard
- Take 2 – 3 tablespoon 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 tablespoon 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 tablespoon 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.
Serving
- Open 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.
Notes
- Custard – To prepare custard, 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 used less sugar.
- Serving – In the above photos, I used mini bowls and 1 jamun per bowl. When serving to your guests or family, serve at least 2-3 mini jamuns per bowl.
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Sapna says
What a lovely idea! Will definitely give this a try. Can you share where you found these adorable cups?
MySpicyKitchen says
Thank you. Those bowls I picked from a party in India. Dessert was served in those bowls and after eating dessert, I asked my family not to discard the bowls and brought back 3-4 bowls home 🙂 I washed and using them as props!! What all we food bloggers do in the name of prop collection!!
deep goyal says
I like Indian fusion foods. But this recipe is so delicious! Now it’s my turn to make this recipe;
Thanks for sharing such a nice recipe 🙂
Ritu Tangri says
An easy and tempting fusion dish…. Both are my family favourite. Must try it to give them double mazza
Srivalli Jetti says
Ah looks like this dessert has caught everybody attention..your pictures are so sinful!
Harini-Jaya R says
I am in line to try it out next, Usha. Lovely fusion.
Sandhya Ramakrishnan says
I am drooling looking at everyone’s post on gulab jamun custard. I am so making it soon.
@chefmireille says
I loved it so much at pavani’s I bought the mini gj though I have yet to make it with the custard. this has to go on the agenda for the weekend!!!
cookingwithsapana says
I am going to try it real soon . Tempting looking dessert.
themadscientistskitchen says
OMG now I am tempted to make them and store brought is so easy for me.
Sharmila - The Happie Friends Potpourri Corner says
No words to describe… They are irresistible!!
Vaishali Sabnani says
Usha I never knew it would be this big a hit..ha ha..I am drooling over your pics , you and Pavani both have presented it so well..thanks for trying , now will wait for Rajani to try..
Priya Srinivasan says
Simply drooling usha!! that looks so awesome!!! amazing clicks and an easy dessert to make it for a crowd!!
Priya Suresh says
Am so tempted now, already drooled over Vaishali’s and Pavani’s posts and now u are again tempting me. This jamun custard rocks.
Rajani says
My turn next, Usha 🙂
Pavani says
I scrolled up and down drooling over the clicks Usha. You are tempting me to make this again 🙂 I have to stock my pantry with those mini gulab jamuns, they are just so perfect to have for quick desserts.
I use only 2 cups of milk for 3tbsp custard powder — I kind of like my custard like a pudding (my mom makes it like that) but my MIL makes it like you. Either way this dessert custard is so versatile and convenient to make for just about anything.
Sandhiya says
Wonderful recipe, already i bookmarked this from Pavani to try on. As usual wonderful clicks,it’s really very tempting.
srividhya says
this is super awesome. From our group, many of you are around NY/NJ area right? hope you girls had a great time and this is an amazing sweet. Adding it to my todo list too.