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Gulab Jamun Pudding Jars

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  1. 3 Gulab Jamuns
  2. 1/2 tablespoon Pistachios
  3. Edible vark, for garnish
  4. Dried rose petals, for garnish

For the biscuits crust 

  1. 10 digestive biscuits 
  2. 2 tablespoons butter 

For the custard

  1. 2 tablespoons Custard powder dissolved in 2 tbsp water
  2. 1 cup Malai ice cream
  3. 1/4 teaspoon Cardamom powder
  4. 7-8 Saffron strands


  • Add melted butter to the crushed biscuits and combine the two.
  • Take your serving jars and put 2 tablespoons of the biscuit mixture in each. Pat the mixture down and refrigerate for 10 minutes.
  • In a pan, add the Malai ice cream. Bring this to a slight boil and then pour in the custard mixture into the pan. Keep whisking till the mixture comes to a boil and becomes thick. Add cardamom powder and saffron to the mixture. Let it cool down.
  • Assemble the jars and refrigerate the jars with the biscuit, and fill with custard. Then place 2 gulab jamun half’s on the top. 
  • Garnish with chopped pistachios, silver vark and dried rose petals. 
  • Chill in refrigerator for a few hours before serving. 

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