Ingredients:
- 3 Gulab Jamuns
- 1/2 tablespoon Pistachios
- Edible vark, for garnish
- Dried rose petals, for garnish
For the biscuits crust
- 10 digestive biscuits
- 2 tablespoons butter
For the custard
- 2 tablespoons Custard powder dissolved in 2 tbsp water
- 1 cup Malai ice cream
- 1/4 teaspoon Cardamom powder
- 7-8 Saffron strands
Process:
- 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.
