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Custard Gulab Jamun

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Custard Gulab Jamun is an innovative twist on the traditional Indian dessert, combining the richness of gulab jamun with the smooth, creamy texture of custard. Known for its sweetness and melt-in-your-mouth texture, this dish brings together the best of two worlds: soft, deep-fried dough balls soaked in flavored syrup and the luscious, silky consistency of custard. It’s a perfect dessert for special occasions like festivals, weddings, or family gatherings, offering a delightful balance of flavors and textures that will leave everyone craving for more.

Ingredients

Scale

For Gulab Jamun:

  • 1 cup milk powder
  • 2 tablespoons all-purpose flour
  • 2 tablespoons ghee (clarified butter)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cardamom powder
  • 1/4 cup milk (adjust as needed)
  • Ghee or vegetable oil for frying

For Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon rose water (optional)
  • 1 tablespoon lemon juice

For Custard:

  • 2 cups milk
  • 2 tablespoons custard powder (vanilla flavor)
  • 2 tablespoons sugar
  • 1/4 teaspoon cardamom powder
  • 1 teaspoon rose water (optional)

Garnish:

  • Chopped pistachios or almonds
  • Saffron strands (optional)

Instructions

Prepare the Gulab Jamun:

  1. Make the Dough: In a bowl, mix together the milk powder, flour, baking soda, and cardamom powder. Add the ghee and gradually add milk to form a soft, smooth dough. Be careful not to overwork the dough, as this will make the jamuns hard.
  2. Shape the Jamuns: Divide the dough into small, smooth balls (about the size of a walnut). If the dough feels sticky, lightly grease your hands with ghee.
  3. Fry the Jamuns: Heat ghee or vegetable oil in a deep frying pan over medium heat. Test the oil by dropping a small piece of dough; if it rises to the surface slowly, the oil is ready. Fry the jamuns in batches, stirring gently to ensure they cook evenly until golden brown. Remove and set aside on paper towels to drain excess oil.

Prepare the Syrup:

  1. Make the Syrup: In a saucepan, combine the sugar, water, and cardamom powder. Heat over medium heat until the sugar dissolves completely. Add the rose water and lemon juice, and simmer for a few minutes. Set the syrup aside to cool slightly.
  2. Soak the Jamuns: Once the syrup is lukewarm, gently drop the fried gulab jamuns into the syrup. Let them soak for at least 30 minutes to absorb the syrup.

Prepare the Custard:

  1. Make the Custard: In a separate saucepan, heat the milk over medium heat. In a small bowl, mix the custard powder with a little milk to form a smooth paste. Add this paste to the hot milk, stirring constantly to avoid lumps.
  2. Cook the Custard: Add sugar and cardamom powder to the custard and cook until it thickens. Stir in the rose water if using and remove from heat. Allow the custard to cool slightly.

Assemble the Custard Gulab Jamun:

  1. Layer the Custard: In a serving dish, spread a layer of the cooled custard at the bottom.
  2. Add the Gulab Jamuns: Arrange the soaked gulab jamuns on top of the custard layer, ensuring they are evenly spaced.
  3. Chill and Serve: Let the assembled dessert chill in the refrigerator for at least 1 hour before serving. Garnish with chopped pistachios, almonds, and saffron strands, if desired.

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Find it online: https://succulentrecipes.com/custard-gulab-jamun/