Gulab Jamun Trifle with Custard
Gulab Jamun Custard Trifle, a decadent Indian fusion dessert that combines syrupy gulab jamuns and creamy custard. This easy-to-make trifle is the ultimate crowd-pleaser, perfect for festive occasions or special gatherings.
Servings: 8 mini trifles
Calories: 160kcal
Cost: $5
Equipment
- Mini Dessert Cups For party servings
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 Tablespoons custard powder
- 4 cups whole milk
- 1 Tablespoon Rose Water culinary grade, baking
Optional Garnishes
- 1 Tablespoon Edible rose petals
- 1 teaspoon edible silver flakes varkha
- 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, Eid, or even weddings. It’s also ideal for international 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.
Nutrition
Serving: 1trifle | Calories: 160kcal