Gulab Jamun Trifle with Custard

Ingredients

6-8 count gulab jamuns store-bought

1  cup crumbled cookies I used Parle G Indian biscuits. Good-Day, Biscoff cookies or other digestive biscuits also work.

For making Custard

3 tbsp custard pdr

4 cups whole milk

1 Tbsp rose water culinary grade, baking

Optional Garnishes

1 Tbsp edible rose petals

¼ cup chopped pistachios or almonds

 

Instructions Make Custard : Follow your package directions) Heat the milk in a saucepan until warm. In a separate bowl, whisk together 3 tablespoons of custard powder with ¼ cup sugar, and gradually add the ¼ cup warm milk while stirring. Return the mixture to the stove and cook on low heat, stirring constantly, until it thickens to a creamy consistency. Remove from heat, add rose water for flavor, and let it cool completely. ( I prefer to make this a day in advance so it’s perfectly chilled) Prepare the Gulab Jamuns: If you’re using store-bought gulab jamuns, drain and save the liquid syrup. Slice each into halves or quarters for easy layering. Set them aside in a bowl. Prepare the Base : Crumble the cookies and mix in couple tablespoons of the gulab jamun syrup. The mixture should be moist. Make the Layer: In a trifle dish or individual serving glasses, start by adding a layer of crumbled cookies( Indian biscuits). Then pipe in a generous layer of custard over and spread it evenly to cover the base. Place the sliced gulab jamuns over the custard layer. ( If you like more sweetness, you can drizzle a spoonful of syrup over this layer as well.) Garnish: Finish with a sprinkle of chopped pistachios or almonds. For an extra touch of elegance, add edible rose petals and varkha ( edible silver foil) on top. Chill and Serve: Let the trifle chill in the fridge for at least an hour before serving. This allows the flavors to meld together beautifully. Serve and enjoy !

Notes

• This show-stopper fusion dessert is a great for festive events like Diwali, Holi,  or even weddings. It’s also ideal for any gatherings, as it bridges the gap between traditional Indian sweets and more familiar Western-style desserts.
• The trifle can be served in a large dish for a crowd or in individual glasses for more personal servings. Either way, its layered presentation makes it visually striking and irresistibly inviting.
• Store bought gulab jamun syrup tends be very sweet. So adjust sugar level in custard.
• I prefer to prep-ahead and make this the night before. It tastes better when served chilled.                                             
  

   

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