Wednesday, April 11, 2018

GULAB JAMUN CUSTARD PUDDING - YUMMY PUDDING RECIPE

EASY PUDDING / PARTY PUDDING

Melt in mouth gulab jamuns are all time favorite for everyone which suits all occasions too. Desserts, especially variety and unique desserts are a crowd pleaser. So do try this eye-catching fusion dessert to enlighten your party meal. Here is the recipe showing how to make easy simple pudding recipe/ yummy dessert/unique dessert recipes/ gulab jamun custard/ perfect gulab jamun recipe.


gulab jamun custard pudding caramel custard easy simple pudding

gulab jamun custard pudding caramel custard easy simple pudding

gulab jamun custard pudding caramel custard easy simple pudding




INGREDIENTS

FOR GULAB JAMUN (1 cup =250ml)

Milk powder    - 1 cup (can use any, I used Nido milk powder)
All purpose flour / maida   - 3.5 tbsp
Baking powder - 1 tsp, (or baking soda  - quarter tsp)
Curd/yogurt   - 2 tbsp (can add required milk instead)
Ghee     - 1 tbsp
Salt a pinch
Oil/ghee for frying

FOR SUGAR SYRUP

Sugar       - 1.5 cups
Water       - 2 cups
Cardamom powder - half tsp or add 2 split cardamom
Lemon juice           - 1 tsp

Please watch the below video 


PREPARATION

  • Sieve together all the dry ingredients (milk powder, baking soda, flour, and salt) to a large bowl.
  • Combine curd and ghee well and add it to the sifted flour.
  •  Knead it well into a soft sticky dough. You must knead it very very well which makes the perfect jamun. Do not be panic if it is sticky and do not add more curd or milk for kneading (if milk is adding instead of curd, u have to add more quarter cup of milk). Just press the dough with your greased palm and knead several times. When done, set aside, covered. Let it stay for 5 - 10 minutes while you make the syrup.
  • MAKING OF SUGAR SYRUP - Take sugar and water in a saucepan and bring it to boil. Let it boil for 8 minutes in a low flame. Here no need of reaching 1 string consistency, but must be little sticky. Now add lemon juice and cardamom powder. Mix well. The syrup must be hot while you dip the fried balls.
  • Heat oil/ghee (for deep frying) in a non-stick pan (i prefer) or can use any. Once hot, make the flame very low. You must fry the Jamun on a low flame so that the inner will be cooked well and gives fine texture to the jamuns. 
  • Now take a small portion of the dough and make smooth balls without any cracks ( You can wet your hands while rolling with a drop of water for making softballs if required). Drop the softball to the oil one by one( i prefer dropping the balls immediately after shaping into smooth balls ). The balls must sink in the oil first and later slowly float. 
  • Now deep fry the balls over a low flame, stirring gently with a spoon occasionally. Fry until golden. Drain on a paper towel and immediately dip it in hot sugar syrup. (you can reheat the syrup if it is less hot).
  • Let them soak for minimum 2 hours. Now gulab jamun is ready. Now let us make the custard.

FOR CUSTARD

INGREDIENTS

Milk  - 2 cups
Sugar - quarter a cup
Vanilla essence - half tsp
Custard powder - 3 tsp, heaped
Water   - Add less than quarter a cup (for making custard paste)

FOR DECORATION

Chopped cashews - as required
Dried fruits  - as required


PREPARATION

  • Boil the milk. Once hot, add sugar. Mix very well. Then add vanilla essence and again mix it.
  • Meanwhile, make a paste of custard powder by mixing it with water. Make a thick paste.
  • Now once milk gets boiled, make the flame to very low. Add the custard paste and stir very well.
  • Combine the custard well by stirring continuously over a low flame. Remove from flame.

ASSEMBLING THE PUDDING

  • Pour this prepared custard mixture into the pudding tray. Spread it evenly and tap it gently.
  • Layer the prepared gulab jamuns over this custard. (you can also spread some gulab jamun before pouring the custard into the bottom layer)
  • Drizzle some sugar syrup. Sprinkle chopped cashews and dried fruits.
  • Keep refrigerated for 6 hours to set.
  • Please watch the video showing how to make GULAB JAMUN CUSTARD PUDDING.
Post a Comment