Gulabjamun Custard is a fusion of east and west and trust me it tastes much more than you can think. Well, having gulabjamun with rabri or icecream is a tried and tested combination but one of these days I came across one of the fusion recipes of Chef Rakhi Vaswani's which inspired me to try out this combinations. I offcourse made little changes as per my taste and preferences for this Gulabjamun Custard but the outcome was worth my blog here. Now I only blog my successful dishes a this Gulabjamun Custard deserves to be one of my easiest and tastiest desserts.

Ideally its more than just layering as the perfect texture of custard is important and later cooking them both as well plays and important role in Gulabjamun Custard. So the trick for thick and quick custard is to add the custard powder one when the milk is boiling  and adding sugar syrup from Gulabjamun helps to mix the flavours well. Towards the end giving a water bath is very important and you can do this in over too. I however used the old school method in a deep bottomed pan and it perfectly worked for me.