With Diwali just around the corner, I’m excited to share a delightful two-in-one dessert: Custard Gulab Jamun! This beloved treat is a favorite among Indian families, including my own, and it truly tastes heavenly. Just as baked apples and custard complement each other perfectly, Gulab Jamun and custard create an equally amazing pairing. Watch the video how I make it in my kitchen.
Custard is a smooth and creamy, easy-to-make treat that frequently graces our table. I love to customize it by adding fruits or transforming it into chocolate pudding. Sometimes, I make a thin sauce to pour over apple crumble, and other times, I pair it with Gulab Jamun for family gatherings. Not only is it incredibly tasty, but it also makes for a visually appealing party dessert—plus, it’s so simple to prepare!
To make Custard Gulab Jamun, you start with the Gulab Jamun, which are deep-fried milk-dough balls soaked in a fragrant rose or cardamom-flavored sugar syrup. If you’re looking for a quick option, you can use ready-made Gulab Jamuns, but I highly recommend checking out my post for a homemade version; it’s easy and definitely worth trying!
Next, you prepare the custard, aiming for a slightly thicker consistency. The combination of soft, juicy Gulab Jamun with creamy, rose and vanilla-scented custard creates a delicious contrast of flavors. I firmly believe that when it comes to sweets, two is always better than one!
Now that you know how easy it is to whip up this delightful dessert with such amazing results, I encourage you to give it a try. I’d love to hear how it turns out!
Ingredients
- 20-24 Gulab jamun
- 4 tbsp Custard Powder
- 3 tbsp sugar
- 750 ml whole Milk
- 1 tsp rose water
- 1-2 tbsp - mixture of chopped pistachio, almonds and dry rose petals
Instructions
- In a small mixing bowl, whisk 1/2 cup of milk and custard powder until a slurry forms. Set aside.
- Stir in the slurry and reduce to medium heat. Keep cooking and stirring slowly with a spoon until the mixture thickens – it takes a few minutes.
- Remove from the heat and transfer the custard to a bowl, stir in rose water.
- Set it aside uncovered for 5 -15 minutes to steam out.
- Then cover the top (so that it's touching the custard) with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 1 hour or overnight. The custard thickens in the fridge.
- When it times to serve, remove Gulab jamuns from sugar syrup.
- Whip the cold custard and pour it in the shallow serving bowl.
- Arrange Gulab jamuns. Sprinkle chopped nuts. Custard Gulab jamun is ready to serve.
Notes
If the custard gets thick add some cream or whole milk to thin out.
angiesrecipes
Two desserts in one….what a great win and so pretty too!
Tandy | Lavender and Lime
oh my, these look amazing! Such a beautiful dessert 🙂
Renu
Wow, I was looking for something different to serve for my upcoming party instead of gulabjamun served in typical way and this looks perfect.
Velva-Evening With A Sandwich
I would enjoy this till I could no longer put another spoon in my mouth. Love, love.
Custards are one of my favorites. Thanks for sharing.
rainbow evening
wish to taste it …. yummy