Custard Gulab Jamun – Creamy Gulab Jamun Dessert in a Glass
A creamy and delicious fusion dessert made with homemade milk custard and soft gulab jamun chunks, served chilled in individual glasses and topped with extra gulab jamun pieces and chopped pistachios.
Ingredients
- Milk – 500 ml
- Custard powder – 2 tbsp
- Sugar – 3 to 4 tbsp adjust to taste
- Gulab jamun – 8 to 10 pieces
- Chopped pistachios – 1 to 2 tbsp
Instructions
- Take custard powder in a small bowl and add around ¼ cup cold milk. Mix well to make a smooth, lump-free slurry.
- Heat the remaining milk in a pan. Add sugar and stir until dissolved.
- Lower the heat and gradually add the custard slurry, stirring continuously.
- Cook until the custard thickens and becomes smooth and creamy. Switch off the heat.
- Allow the custard to cool completely.
- Cut the gulab jamuns into small chunks, keeping a few pieces aside for garnishing.
- Add the gulab jamun chunks to the cooled custard and gently mix.
- Divide the mixture among individual serving glasses.
- Top with the reserved gulab jamun chunks and chopped pistachios.
- Refrigerate until chilled and serve.
Notes
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Use full-fat milk for a rich and creamy custard.
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Always mix custard powder with cold milk first to avoid lumps.
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Stir continuously while cooking the custard to get a smooth consistency.
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Adjust the sugar according to the sweetness of the gulab jamuns.
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Allow the custard to cool completely before adding the gulab jamun chunks.
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Cut the gulab jamuns into bite-sized pieces so that they are easy to scoop and enjoy.
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Keep a few gulab jamun chunks aside for topping each serving glass.
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Refrigerate the assembled dessert for at least 1–2 hours before serving.
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Garnish with chopped pistachios just before serving for the best texture and appearance.
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Store leftovers covered in the refrigerator and consume within 1–2 days.