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Gulab Jamun Custard Jars (Indian Fusion Dessert)
5 from 24 votes

Gulab Jamun Custard Jars (Indian Fusion Dessert)

This fusion dessert layers crushed biscuits, a creamy cardamom and saffron-infused custard, and gulab jamun in serving jars. Garnished with pistachios, silver leaf, and dried rose petals, it combines traditional Indian sweets with a custard base for a rich, textured treat.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Course: Dessert
Cuisine: Fusion, Indian

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
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. Have the gulab jamuns ready. You can either make at home (recipe) or use store bought.
  2. 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.
  3. Garnish with chopped pistachios. Optionally, decorate with edible silver leaf on top and dried rose petals
  4. 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.