I got this recipe from my mother. I remember her making it for me when I was a kid. I loved and still love eating it so much that learning how to make it became mandatory. This recipe is a must-try for someone who just cannot resist eating Gulab Jamuns. Read on and try it to find out why I say this. This is a cheat day recipe.
Cooking Time: 30 mins
6 white bread slices (Edges Cut)
2 Tbsp Vanilla Custard Powder
½ Cup Water(at room temperature)
½ Cup Sugar (For making Caramel)
3 Tsps Water(For Caramel )
2 Cups milk (to be used along with custard powder mix)
½ Cup Sugar(To be added along with milk and custard powder mix)
1) First, cut the edges of the bread slices and again cut these into smaller pieces.
2) Grind these cut pieces into crumbs. Keep aside
3) In a small bowl mix the custard powder along with water. Make sure there are no lumps left behind. Keep aside
4) Now in a frying pan mix sugar along with water and cook it on a low flame until the sugar gets caramelised. Keep stirring the sugar while it is getting caramelised.
5) After the sugar has caramelised properly, pour it into a 7-inch tin mould. Swirl the caramelised sugar in the bottom so that the mould gets well coated. Keep this aside.
6) In another pan heat the milk along with the sugar. Stir it a little so that the sugar dissolves. Heat this for 2 mins.
7) Now to this add the prepared custard powder and water mixture and mix well. Before pouring the mix, stir it a little as the custard powder settles down when left for a while. This will ensure that it gets well incorporated along with the milk. (A Cooking Tip)
8) On a medium flame cook this for 2 – 3 mins, stirring continuously.
9) You will see that the milk and custard mix has started to thicken a little.
10) Now is the right time to add the bread crumbs. Always add few spoons of bread crumbs first, and then mix it well. Keep repeating this step till all of the bread crumbs is added to the custard.
11) After the bread crumbs and the custard has combined well, turn off the flame. Mix it again
12) Now pour this mix into the mould.
13) In a flat Kadhai bottom, keep a stainless steel heat resistant pot stand, pour hot water on it. Just on the bottom of the Kadhai.
14) Place the mould on the top of the stand and cover it with a plate.
15) Now cover the kadhai with a glass lid having a small hole.
16) Steam this for 30 mins on a low medium flame. Divide the time into 15 mins on low flame and 15 mins on a medium flame.
17) After 30 mins let the pudding cool down for 2 mins and then keep it in the refrigerator for 2 hrs
18) After 2 hrs take the mould out of the refrigerator, carefully remove the pudding from the edges with the help of your fingers pulling it inwards gently
19) Now invert the mould on a glass plate. Preferably white( A serving Suggestion)
20) The pudding is ready to be served.
Additional Tips :
This recipe can also be made in a pressure cooker without the whistle or even in a steamer if available.
Serve the pudding in a triangular shape.
— Sapna Chaudhry/Lucknow