How to make Gulab Jamun Custard with Jamun Cream -
Gulab jamuns added to custard, chilled and served with kala jamun pulp cooked with cream.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Gulab jamuns (गुलाब जामुन), Vanilla Custard powder (वेनीला कस्टर्ड पावडर)
Cuisine : Fusion
Course : Desserts
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For more recipes related to Gulab Jamun Custard with Jamun Cream checkout Gulab Jamun Mousse, Gulabjamun Cheesecake, Baked Gulab Jamuns, Deluxe Tawa Mithai Chaat . You can also find more Desserts recipes like Saeb aur Badam ka Halwa Eggless Glycerine Cake Chocolate Chip Cookie Ice Cream Rose And Almond Ice Cream
Gulab Jamun Custard with Jamun Cream Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 6-10 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Gulab Jamun Custard with Jamun Cream Recipe
Gulab jamuns 30-35 small
Vanilla Custard powder 3 tablespoons
Kala jamun pulp 1 cup
Kala jamuns 2-3
Whipped cream 2 tablespoons
Sugar ¼ cup + 2 tablespoons
Milk 300 millilitres
Method
Step 1
Heat ¾ cup water in a non-stick pan, add ¼ cup sugar.
Step 2
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.
Step 3
Add gulab jamuns and mix well. Pour into a bowl and let it cool slightly.
Step 4
Pour into 4 small glass serving cups and keep in the refrigerator to chill.
Step 5
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.
Step 6
Slice the kala jamuns and discard the seeds.
Step 7
Take the custard cups and kala jamun pulp mixture out of the refrigerator.
Step 8
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.
Step 9
Garnish with the kala jamun slices and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
