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Main Ingredients | Gulab jamuns, Vanilla Custard powder |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 6-10 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Gulab Jamun Custard with Jamun Cream
- 30-35 small Gulab jamuns
- 3 tablespoons Vanilla Custard powder
- 1 cup Kala jamun pulp
- 2-3 Kala jamuns
- 2 tablespoons Whipped cream
- ¼ cup + 2 tablespoons Sugar
- 300 millilitres Milk
Method
- Heat ¾ cup water in a non-stick pan, add ¼ cup sugar.
- Pour milk into a bowl, add custard powder and whisk till smooth. Add it to the sugar in the pan and mix well. Cook stirring continuously, till it begins to thicken.
- Add gulab jamuns and mix well. Pour into a bowl and let it cool slightly.
- Pour into 4 small glass serving cups and keep in the refrigerator to chill.
- Heat another non-stick pan, add 2 tbsps sugar and kala jamun pulp and mix well. Cook till well blended and slightly thick. Transfer into another bowl, cool down to room temperature and chill in the refrigerator.
- Slice the kala jamuns and discard the seeds.
- Take the custard cups and kala jamun pulp mixture out of the refrigerator.
- Add whipped cream to the kala jamun pulp and mix well. Put it into a piping bag fitted with a star nozzle and pipe over the custard in the glass cups.
- Garnish with the kala jamun slices and serve immediately.
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