My people love Gulab jamun. But why stick to the usual is my mantra. Long time ago i had eaten Baken gulab jamuns at a wedding. My interpretation was that it must be baked khoya with sugar instead of the usual fried version , but to my surprise it was a layered baked dessert .
So here is my take on Baked gulabjamuns . Its something you would want to dig into the moment it is out of the oven Coz it smells divine . To give it a twist , you can add drops of Orange blossom water or good quality Rose water to the cooled down custard . Takes the aroma to the next level.
It doesnt need too much prep time and is ready in a jiffy . Just keep the ingredients handy and its ready in minutes.
If you dont like Custard , you can still make this dish with Some unsweetened Rabdi . Just make sure its not too thick or too fatty . So avaoid the Market ones and make yourself . But trust me , Custard blends in Superbly with all the elements in this dish.
Do give it a try 🙂
You need :
12-15 – Gulab jamun
100 gms – Kalakand or Milk cake
100 gms – Khoya / Mawa
2 cups – Milk
2 tbsp – Vanilla custard powder
7-8 Almonds , Sliced
5-6 Cashewnuts , sliced
How to :
Preheat oven at 180 degree celcius.
Line the gulabjamuns on the base of a baking dish. In a Nonstick pan, pour cold milk and the custard powder.Mix it well . Turn on the heat . Keep whisking till thick ( Not too thick ). Turn off the flame. Take it out in another bowl and whisk it for a few more minutes to cool it down . If you don’t do that a layer forms over the custard which makes it lumpy.
Once a little cool, pour this custard over the gulab jamuns .
Now crumble the kalakand over it . Over this you can either grate your khoya or just crumble it. I like it chunkier so I crumbled it.
Top with dryfruit and move it to the oven .
Bake it for about 15 minutes or so . You will the edges of khoya start to brown . Take it out .
Serve it hot. Its super delicious on its own.
If you are an ice cream person, Serve it with some good old vanilla .
Bon Appetit !