Gulab Jamun Custard, a Fusion Indian Dessert

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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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

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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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72