|
Ingredients
|
Quantity
|
|
Gulab jamuns – sliced
|
48
|
|
For the
base mixture:
|
|
|
Cookies – crumbled
|
300gms
|
|
Butter
|
180gms
|
|
Sugar
|
125gms
|
|
For the
custard:
|
|
|
Milk
|
20ml
|
|
Heavy cream
|
200ml
|
|
Egg – beaten
|
3
|
|
Sugar
|
75gms
|
|
Cardamom powder
|
1 pinch
|
|
Vanilla essences
|
few drops
|
|
Clove powder
|
1 pinch
|
|
Cinnamon powder
|
1 pinch
|
|
Mild curry powder
|
1 pinch
|
Tarts lined with gulab jamun slices and topped with custard. Time
required: 25 minutes plus baking time
To prepare
the base: Melt the butter in a
pan, add the cookie crumbs and sugar, and mix well. Divide into 10 portions.
Put a portion in each of the ten individual moulds, spread evenly and bake in
the preheated oven at 375F for about ten minutes. Remove and cool.
Arrange the gulab jamun slices evenly over the cookie bases.
To prepare
the custard: Heat milk over low heat in a pan, ensuring it does not come to a
boil, add the remaining ingredients and cook, stirring constantly for five
minutes. Remove and pour equal quantities of the custard on the sliced gulab
jamun.
