When a festival is round the corner, we all look for different recipes that we can try out and make. And sometimes, we do need a dish or two that we can prepare quickly at the very last minute. This creamy and delicious Gulab Jamun Custard Jar is just that. It is an easy to make dessert that is perfect for any Indian party or celebration or festival.
Gulab Jamun Custard Jars is an Indian fusion dessert that you can serve your guests as well as make it in small jars and gift it to your loved ones. So instead of making something elaborate at home or getting something off the shelf for gifting, these custard jars are a great gift option. There is something ready made and something homemade – everything assembled together with a lot of love. Who will not like that..:)
All components for these custard jars can be prepped earlier and just assembled whenever you are are ready to serve. These taste best when served cold.
Gulab Jamun Custard Jars
Course: DessertCuisine: IndianDifficulty: Easy4
servings10
minutes20
minutes30
minutesGulab Jamun Custard Jar is an easy to make dessert that is perfect for any Indian party or celebration or festival
Ingredients
- For the custard
Vanilla Custard Powder – 2 tbsp
Warm Milk – 1/4 cup
Mawa – 2 tbsp
Milk – 1 1/4 cups
Sugar – 1.5 tbsp
Cardamom Powder – 1/4 tsp
- Other ingredients
Mini Gulab Jamuns – 8-12
Peanut or Sesame Chikki
Chopped Pistachios For Garnish
Silver Vark
Directions
- Add 1/4 cup milk to the custard powder, mix it well and keep it aside. In a pan, heat mawa. As it softens up, slowly add milk while continuously mixing or whisking so that the mawa and milk are well blended. To this, add sugar and mix well. Add the custard powder mix to this and keep stirring continuously till the custard thickens. Add cardamom powder, mix well and keep it aside to cool down.
- Powder the peanut or sesame chikki coarsely and keep it aside. In your serving bowl or jar, add the powdered chikki at the bottom and lightly press it. Add the custard on top of this and then place 2 or 3 mini gulab jamuns on top. U can keep one full and another one cut into 2 halves. Sprinkle some chikki powder and chopped pistachios on top. Add some silver vark on the gulab jamun and serve cold.
