Gulab Jamun Custard Jars (Indian Fusion Dessert)
User Reviews
5
Gulab Jamun Custard Jars (Indian Fusion Dessert)
Description
The dessert starts with a base of crushed digestive biscuits mixed with melted butter, pressed into the bottom of individual jars to create a crisp foundation. The custard is made by blending custard powder with milk and sugar, then cooking until thickened and flavored with cardamom powder and crushed saffron strands for aromatic warmth and color. Cooling the custard allows it to set with a smooth texture.
Each jar is assembled by layering the biscuit base, the cooled custard, and whole gulab jamuns—fried milk balls soaked in syrup—adding sweetness and softness. The dessert is finished with garnishes such as slivered pistachios for crunch, edible silver leaf for elegance, and dried rose petals for visual appeal and subtle floral notes.
These jars offer a convenient way to enjoy classic Indian flavors with a custard twist, suitable for individual servings at gatherings or as a special treat.
The assembled jars can be refrigerated for up to one day and covered to maintain freshness. Various jar shapes may be used depending on serving preferences.
Ingredients
- 8 gulab jamun
- 1 tablespoon pistachio slivered, to garnish, or other nuts of choice
- silver leaf optional, edible
- 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 butter melted, unsalted
For the custard
- 2 1/2 tablespoon custard powder
- 2 cup milk divided
- 4 tablespoon sugar
- 1/4 teaspoon cardamom powder
- 10-12 trands saffron crushed
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.
Notes
- Use mini mason jars or small plastic cups for assembling this dessert.
- Store assembled jars in the refrigerator for up to one day, keeping them covered with cling wrap to maintain freshness.
User Reviews
Overall Rating
5
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