Ingredients
- 12-14 medium gulab jamun
- 3 cups milk
- ½ cup sugar or to taste
- 4 tbsp vanilla flavour custard powder
- ½ tsp cardamom powder
- chopped nuts for garnish
TO MAKE THE CUSTARD:
- In a bowl, mix the 4 tablespoons custard powder with half cup milk to form a smooth paste. Make sure there are no lumps.
- Heat the remaining milk (2.5 cups) in a saucepan over medium heat. Stir often to prevent scorching.
- Once the milk comes to a simmer, add sugar and stir until it dissolves completely.
- Slowly pour the custard paste into the simmering milk, whisking continuously to prevent lumps.
- Continue cooking the custard over low to medium heat, stirring constantly, until it slightly thickens. This usually takes about 5-7 minutes.
- Remove from heat and add cardamom pdr. Once the custard cools, transfer it to a bowl. Cover it with a cling wrap to prevent skin formation. Refrigerate for at least an hour.
ASSEMBLING GULAB JAMUN And CUSTARD In CUPS: Cut one jamun to four pieces and arrange in the serving cup. Add few spoons of the custard and top with a gulab jumun (cut to half) add chopped nuts on top.
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