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Main Course

Gulab Jamun Custard Pudding

A fusion dessert recipe to enlighten your party meal. Here is the recipe showing how to make the fantastic dish. The mouthwatering dish is irresistible and real tempting. The color and flavor of the aromatic dish is awesome.

Ingredientsfor 6 servings

2 cup Milk
Sugar quarter a cup
1 cup Sugar
3 Tsp, Custard powder
Water for making custard paste
10-15 nos Gulab jamun check special notes to find the simple bread gulab jamun recipe

Preparation

Step 1
For preparing the mouthwatering dessert, first mix together custard powder with little milk and set aside. Stir everything together thoroughly by stirring so no lumps are there.
Step 2
Boil the milk. Once hot, add sugar. Mix very well so the sugar is dissolved well.
Step 3
Now once milk gets boiled, make the flame to very low. Add the custard mix and stir very well. Combine the custard well by stirring continuously over a low flame. If the fame is high, there are chances of the dish getting curdled. Remove the dish from flame as soon as boiling starts.
Step 4
Cut the gulab Jamun into two pieces. Layer the prepared gulab jamuns in a pudding tray. Arrange in such a pattern so the gulab jamuns are immersed in the custard.
Step 5
Pour this prepared custard mixture over it.
Step 6
Layer the remaining gulab Jamun pieces over this custard. Keep refrigerated for 6 hours to set.
Step 7
Gulab Jamun custard pudding is ready. You can relish the wonderful dish with your family. The dish is very easy to prepare and even new comers and bachelors can give a hand at the dish.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Gulab Jamun Custard Pudding

Ingredientsfor 6 servings

2 cup Milk
Sugar quarter a cup
1 cup Sugar
3 Tsp, Custard powder
Water for making custard paste
10-15 nos Gulab jamun check special notes to find the simple bread gulab jamun recipe

Preparation

Step 1
For preparing the mouthwatering dessert, first mix together custard powder with little milk and set aside. Stir everything together thoroughly by stirring so no lumps are there.
Step 2
Boil the milk. Once hot, add sugar. Mix very well so the sugar is dissolved well.
Step 3
Now once milk gets boiled, make the flame to very low. Add the custard mix and stir very well. Combine the custard well by stirring continuously over a low flame. If the fame is high, there are chances of the dish getting curdled. Remove the dish from flame as soon as boiling starts.
Step 4
Cut the gulab Jamun into two pieces. Layer the prepared gulab jamuns in a pudding tray. Arrange in such a pattern so the gulab jamuns are immersed in the custard.
Step 5
Pour this prepared custard mixture over it.
Step 6
Layer the remaining gulab Jamun pieces over this custard. Keep refrigerated for 6 hours to set.
Step 7
Gulab Jamun custard pudding is ready. You can relish the wonderful dish with your family. The dish is very easy to prepare and even new comers and bachelors can give a hand at the dish.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Snacks

Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

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Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

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Kerala Traditional Egg Omelette | Nadan Mutta Omelette

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...

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