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 balls 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 enjoying 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.
We loved the Jamun served inside chilled custard and it tasted just amazing for our after-dinner sweet treat.
- 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]
- 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.
You may use store bought gulab jamun or kala jamun.