Gulab Jamun Custard Jars (Indian Fusion Dessert)
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5.0
24 reviews
Excellent
Gulab Jamun Custard Jars (Indian Fusion Dessert)
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An easy Indian fusion festive dessert - Gulab Jamun Custard Jars. This dessert is layered with the goodness of the cookie crumble, creamy cooling custard, and sweet gulab jamun's adorned with slivered pistachios and rose petals. These exotic dessert jars are easy to put together and are sure to be a party stunner!
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Ingredients
- 8 Gulab Jamuns
- 1 tablespoon pistachios slivered, to garnish, or other nuts of choice
- edible silver leaf optional
- dried rose petals for garnish, optional
For the biscuits base
- 6-8 cookies I used digestive. Other options are biscoff or graham crackers
- 2 tablespoon unsalted butter melted
For the custard
- 2 1/2 tablespoon custard powder
- 2 cup milk divided
- 4 tablespoon sugar
- 1/4 teaspoon cardamom powder
- 10-12 strands saffron crushed
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Instructions
Make the biscuit filling
- In a food processor, blitz some digestive biscuits till they crush down into fine crumbs. Transfer them to a bowl. Add melted butter to the crushed biscuits and combine the two making sure all the crumbs are well coated with butter.
- Take your serving jars and put 2 tablespoons of the biscuit mixture in each. Pat the mixture down with a spoon or your fingers and refrigerate for 10 minutes.
Make the custard
- To make the custard, in a small bowl, combine custard powder and 1/4 cup milk. Give this a good mix and set it aside.
- In a saucepan over medium heat, add the rest of the milk and sugar. Bring this to a slight boil, then pour the custard and milk mixture into the saucepan. Keep whisking till the mixture comes to a boil and becomes thick. Add cardamom powder and saffron to the mixture. Let it cool down. The custard thickens as it cools. You can also refrigerate it once cooled.
Assemble the jars
- Have the gulab jamuns ready. You can either make at home (recipe) or use store bought.
- Remove the refrigerated jars with the biscuit, and fill with custard (if your jar's are small, use a piping bag). Then place 1-2 gulab jamun half's on the top.
- Garnish with chopped pistachios. Optionally, decorate with edible silver leaf on top and dried rose petals
- Repeat with remaining jars. Chill in refrigerator for a few hours before serving.
Equipments used:
Notes
- Options for jars/cups to assemble this dessert: Here is a square plastic mini cup or a cylinder mini cup. You can also use mini mason jars.
- Storing: You can store the jars after assembling for 1 day in the refrigerator. Cover each assembled jar with a plastic cling wrap.
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User Reviews
Overall Rating
5.0
24 reviews
Excellent
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