Thick creamy milk pudding layer with soft sweet gulab jamun in between and topped with crushed pistachio …
I had some gulab jamun left at home.so wanted to try in some desserts. i have seen many recipes like cheesecake with gulab jamun so i thaught of trying some pudding with available ingredients at home..
Here i have used store bought gulab jamun you can make at home and try this recipe…also for the base i have used butter biscuits instead of marie or digestive for a change…it too taste rich ..
only soaked jamun is used .donot use dry jamuns…
you can adjust the sweet accordingly by increasing condensed milk as jamun itself will be sweet.
Gulab jamun pudding
Prep Time 45 minutes
Cook Time 180 minutes
Ingredients
- Base
- 1 packet Butter Biscuits / marie
- 25 gm butter
Pudding
- 12 gulab jamun
- 2 whipping powder sachet
- 1/2 cup milk cold
- 1 tin cream nestle
- 1/4 tsp saffron saffron milk essence/2tbsp
- 1/2 cup condensed milk
- 1 tbsp gelatin
- 1/4 cup pista / pistachio chio crushed
Instructions
- Powder the biscuits and mix with melted butter and press into the tin on bottom and sides .then refrigerate it for 15 mins
- If u are preparing the jamun then prepare and cut into half and layer it on the biscuit layer
- In a vlean mixing bowl beat together whipping powder and cold milk until thick and foamy or whipping cream can also be used.
- Then add cream , condensed milk saffron essence /saffron milk (add pinch of saffron to boiled 2 tbsp milk allow to saok for 20 mins).. it gives the lite yellow colour to the pudding.
- soak the gelatin in water and melt it
- Add the gelatin mix to the above cream layer mix it well and pour into the tin.you can aldo add the remaining jamuns in between too..
- Finally top the sides with the crushed pistachio and chill it for 3 hours until set .