Custard Gulab Jamun Recipe – Creamy eggless custard served with soft and juicy gulab jamuns! A simple fusion Indian dessert for the holiday season and diwali parties!
What is custard gulab jamun?
It is a fusion Indian dessert where the traditional Indian gulab jamuns are served with a creamy eggless custard.
Gulab jamuns are one of the famous and classic Indian desserts, these are deep-fried khoya (milk solids) dumplings soaked in a cardamom flavored sugar syrup. They are super soft, juicy and just melt in your mouth.
This dessert can be made in minutes if you are using store-bought gulab jamuns.
Few more fusion desserts recipes:
Why you’ll love this recipe:
Super easy and quick to make with 4-5 ingredients!
It looks fancy without any fancy ingredients!
Makes a beautiful dessert for the festive season!
Can be made in advance!
Perfect for diwali parties or any other dinner parties!
Gulab Jamuns – This is the key ingredient. You can easily buy them from any Indian sweet shop or online.
Homemade instant mix gulab jamuns works really well.
Milk – Use whole full-fat milk for the best and creamy texture. You can also use the 2% fat milk.
Custard Powder – Just in case you never came across custard powder, it is nothing but cornflour/corn starch with added vanilla and color. If you can’t find it, replace it with the same amount of cornflour and ⅛ teaspoon of vanilla extract. Add a little bit of turmeric powder to give it a gorgeous yellow tinge.
Sugar – I have used white sugar in this recipe. You can replace it with brown sugar but the color of the dessert will be different. Adjust the quantity of sugar according to your taste.
Nuts – Use any of your favorite nuts to garnish it. Skip if you want to make a nut-free dessert.
Edible silver foil – Totally optional. It is just for decoration and gives a beautiful festive look.
The custard can be stored in the refrigerator for up to 2 days.
If you are making this for parties, make it 1-2 days before and assemble the dessert just before or few hours before serving.
The assembled dessert cups can be stored in the refrigerator for a day.
Serve it chilled in short glasses or dessert jars.
If you want to serve warm gulab jamuns with chilled custard sauce, microwave the gulab jamuns and add them to the chilled custard just before serving.
Add a biscuit base layer if you want a more fancy dessert.
Use a different flavored custard powder such as butterscotch, strawberry, kesar pista, kesar elaichi and chocolate.
Top it with crushed chikki or crushed praline to add the crunch and flavor.
You can also add a little bit of cardamom powder or rose water to it.
Tips & Notes:
Reduce the sugar if you want less sweetness.
I have used regular sized gulab jamuns in this recipe. You will need 2 pieces of gulab jamuns for single serving. If you are going to use the mini / small sized gulab jamuns, you may need 6-8 smaller ones for single serving.
Make sure you keep stirring the milk mixture while cooking to prevent lumps from forming.
Combine custard powder and ¼ cup of warm milk in a small mixing bowl.
Mix well using a fork or small whisk until there are no lumps left. Keep it aside until use.
Add remaining milk to a heavy bottomed pan and bring it to a simmer.
Add sugar and mix until it dissolves completely.
Slowly add the custard powder mixture to the milk and stir continuously.
Continue stirring to prevent lumps from forming. Stir constantly and cook over low flame until it thickens.
Remove it from the flame when the custard ends up coating the spatula.
Transfer the cooked mixture to a bowl and cover it with a plastic wrap. It will prevent skin formation.
Let it set in the refrigerator for 1-2 hours or until use.
Remove the plastic wrap and give it a mix to make it smooth and creamy.
To assemble the dessert, take one gulab jamun out of the sugar syrup and cut it into 4 pieces.
Add them to a dessert serving bowl.
Top them with the chilled custard.
Cut the another gulab jamun in half and place them over the custard layer.
Garnish it with chopped pistachios and edible silver vark/foil and serve chilled.
You might love these recipes:
- Dry Fruit Sunnundalu
- Instant Pot Vermicelli Kheer
- Chocolate Peanut Butter Pudding
- Mawa Kulfi
- Beetroot Halwa
How to make gulab jamun custard recipe video below:
Custard Gulab Jamun Recipe
- 2 Cups Milk
- 8 Gulab Jamuns
- 3 Tablespoons Custard Powder
- 6 Tablespoons Sugar
- Combine custard powder and ¼ cup of milk in a bowl. Mix without any lumps.
- Bring remaining milk to a simmer.
- Add sugar and let it dissolve completely.
- Add custard powder and milk mixture to the milk and mix well.
- Keep stirring and cook until it thickens.
- Turn off the flame when the custard ends up coating the spatula.
- Transfer it to a bowl and cover it with a plastic wrap.
- Refrigerate it for 1- 2 hours.
- To assemble the dessert, cut one gulab jamun into 4 pieces and add them into the dessert glass.
- Add chilled custard on top. Cut another gulab jamun in half and place it over the custard.
- Garnish with nuts and serve chilled.
Nutrition values are estimates only.