Holi Recipe- Perfect For Party Gulab Jamun Custard Jars

An easy Indian fusion festive dessert - Gulab Jamun Custard Jars. This dessert is layered with goodness of the cookie crumble, creamy cooling custard and sweet gulab jamun's, adorned with slivered pistachios and rose petals. These exotic dessert jars are easy to put together, and are sure to be a party stunner!

Creamy cooling custard combined with sweet gulab jamuns is such a heavenly combination. This innovative indian dessert is like a flavor bomb in your mouth, similar to my Gulab Jamun Shrikhand Bowls!

Ingredients

8 Gulab Jamuns
1 tablespoon Pistachios slivered, to garnish, or other nuts of choice
Edible silver leaf optional
Dried rose petals for garnish, optional

For the biscuits base

6-8 Cookies I used digestive. Other options are biscoff or graham crackers
2 tablespoon Unsalted butter melted

For the custard

2 ½ tablespoon Custard powder
2 cup Milk divided
4 tablespoon Sugar
¼ teaspoon Cardamom powder
10-12 strands Saffron crushed

Method

Make the biscuit filling

- In a food processor blitz some digestive biscuits till they crush down into fine crumbs.

- Transfer them to a bowl. Add melted butter to the crushed biscuits and combine the two making sure all the crumbs are well coated with butter.

- Take your serving jars and put 2 tablespoons of the biscuit mixture in each. Pat the mixture down with a spoon or your fingers and refrigerate for 10 minutes.

Make the custard

- To make the custard, in a small bowl combine custard powder and ¼ cup milk. Give this a good mix and set it aside.

- In a saucepan over medium heat add rest of the milk and sugar. Bring this to a slight boil and then pour in the custard and milk mixture into the saucepan.

- Keep whisking till the mixture comes to a boil and becomes thick. Add cardamom powder and saffron to the mixture. Let it cool down.

- The custard thickens as it cools. You can also refrigerate it once cooled.

Assemble the jars

- Have the gulab jamuns ready. You can either make at home (recipe) or use store bought.

- Remove the refrigerated jars with the biscuit, and fill with custard (if your jar's are small, use a piping bag). Then place 1-2 gulab jamun half's on the top.

- Garnish with chopped pistachios. Optionally, decorate with edible silver leaf on top and dried rose petals

- Repeat with remaining jars. Chill in refrigerator for a few hours before serving.