An interesting fusion dessert to liven up your parties.
We need slightly thick custard for this pudding. Dissolve 3 tbsp custard powder in 2 or 3 tbsp milk.
Heat the remaining milk with sugar in it.
Add dissolved custard in the hot milk, stirring continuously from the other hand.
Ensure that there are no lumps.
Cook it for a minute or two. As it thickens, switch off the flame.
When cools down, keep it in the refrigerator. We need chilled custard for this pudding.
Keep the bowl and the whipping blades in the freezer for half an hour, as this eases the process of whipping.
Keep the thawed whipping cream on a bed of ice and whip till it forms stiff peaks.
Keep it in the refrigerator till use.
Cut Gulab Jamun into 2 pieces. (Or more depending on their size)
Take shot glasses or any other of your choice.
Add about 2 spoon custard in the glass.
Arrange cut gulab jamun pieces. Place them so that their outer side touches the wall of the glass. This is just an idea and not necessary.
Fill the whipped cream in a piping bag fitted with a star nozzle (or any other).
Pipe the whipped cream on the Gulab jamuns.
Sprinkle pistachios and rose petals.
Serve with love.
Transfer the whipping cream from the freezer to the refrigerator a day before so that it gets to its liquid state.
We have taken little more custard powder than the usual as we want thick custard.
Chill the custard as we need cool custard for this recipe.
Cut Gulab Jamun into small pieces, depending on their size.
Repeat the layers if the glass is of bigger size.