Custard Gulab Jamun is a creamy custard served chilled with some delicious gulab jamuns is a tempting combo of desserts served together.
What is Jamun and Custard?
Jamun or Kala Jamun is a deep-fried Indian sweet ball dunked in sugar syrup and custard is simple thick milk and custard pudding made with cornstarch/custard powder.
I made Kala Jamun and served it with vanilla saffron-flavored custard and it was a match made just for each other. But frankly, it doesn’t make any difference if you use Gulab or Kala Jamun, in fact, you can also make Rasgulla Custard if desired.
If you are in a hurry or do not have time to cook the jamuns you can always use the store-bought ones and make the custard ahead, so when it’s time for a party or dinner night you can serve it to your guest and please them.
In fact, I also made this combination dessert for a dinner party with some friends and everyone was pleased to enjoy this tempting dessert.
Basic Ingredients for Custard Jamun:
The basic ingredients to make custard and jamun are listed below.
- Firstly,gulab jamun/kala jamun-You can make the jamun at home or use store-bought.
- Custard powder-You may use vanilla or any other of your favorite flavored custard powder.
- Sugar-Use as per your choice.
How to make custard jamun?
It is one of the easiest dessert if you have jamuns ready. Simply make custard as per the package instruction or whatever method you use to make custard and dunk the jamuns in it. Add chopped nuts if desired and enjoy.
Serving Suggestions:
We loved the Jamun served inside chilled custard and it tasted just amazing for our after-dinner sweet treat.
Looking for more such custard powder recipes to get some ideas for your sweet cravings? Do not miss my Kiwi Semifreddo and Apple Custard Pie and the best one’s Custard Icecream.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Custard Gulab Jamun
Ingredients
- 4 tablespoon custard powder
- 1 teaspoon vanilla extract
- few saffron extract
- 2 tablespoon honey
- 2 cups milk
- 8 gulab jamun or kala jamun
- silver varak, optional
Instructions
- In a small mixing, bowl add 1/4 cup of milk, custard powder, and saffron and mix well until it dissolves in milk.
- In a saucepan bring the remaining milk to boil, add honey or your choice of sweetener and vanilla, once it starts bubbling add the custard powder milk and stir until it starts thickening.
- Remove from heat, strain to get rid of any lumps and let it cool.
- Once the custard is cooled, serve topped with kala jamuns. Decorate with silver varak, if desired.
Notes
My theme for this week is Combo Sweets. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you liked your custard jamun and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
Omg, this custard jamun is highly irresistible Sapana, how pretty and irresistible those ramekins looks. My mouth is just watering here.
This is such a decadent dessert. I use gulab jamun and as you said I guess we can use either of the jamun.
This is so tempting. I will definitely try this combo. Your pics are beautiful.
What a sinful combination Sapana, those bowls are calling me!..great combination.
That is a sinful looking dessert Sapana. I just want to grab a bowl off the screen.
Gulab Jamun and custard…wow that sounds good. The dessert looks so sinful and yet so tempting.
I love the new combination desserts. The kala jamun in the custard look so good. I have to try this combo.
Wow, that is an awesome combo. I feel Jamuns are so versatile that we can combine with anything. LOve it.
That is such a rich and decadent dessert Sapana. Kala jamun served with creamy custard sounds absolutely delicious.
Awesome dessert! Truly marriage in heaven.
what a great dessert – there is a restaurant here that Rajani took us to that serves jamun in rabri and its delicious – I am sure this wil be just as good