Gulab Jamun Pudding Pie ... a fusion dessert!

When fusion is trendy, why not make the most of it and get creative? So, here’s my Gulab Jamun Pudding Pie. A dessert …pie with an Indian twist!

This special dessert has a kheer or pudding filling, custard for decoration and gulab jamun halves as topping. Not to forget the crumbly and buttery biscuit base. Just imagine the magical taste!

Better still you could make it yourself. I have explained every step in this recipe. You will be surprised at how simple the recipe is.

This spectacular dessert can make everyone feel special.

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Gulab Jamun Pudding Pie                      Serves 8

Ingredients:

Gulab Jamun – 5 to 6

Roasted chopped almonds – 8 to 10

For the custard powder pudding

Custard powder (strawberry) – 3 ½ tblsp

Milk (full fat) – 500g

Sugar – 3 tblsp

For the kheer(pudding)

Lapsi/Dalia/Broken wheat – 1/3 cup

Milk (full fat) – 500g

Condensed milk – 1/3 cup

Sugar – 3 tblsp

Green cardamoms – 4  (powdered)

For the pie crust

Arrowroot biscuits crumb/powder – 1 ¼ cups to 1 ½ cups

Icing sugar – 3 tblsp

Butter melted – 6 to 8 tblsp

Method:

1.    Mix the custard powder with 1/3 cup of milk to form a smooth paste. Pour it into the remaining milk and mix it thoroughly. Put the milk on low heat and add sugar. Cook stirring continuously on low heat till the custard thickens.

2.    Take it off the heat and cover the surface with cling film. Let it cool completely.

3.    Wash the broken wheat till the water runs clear. Soak in water for at least half an hour.

4.    Put the milk to heat up in a broad pan on low heat. Drain the broken wheat and add it to the milk. Bring it to a boil. Cook till the wheat looks cooked and the pudding thickens slightly. Pour in the condensed milk followed by the sugar and cook for another minute or two.

5.    Turn off the heat and sprinkle the cardamom powder. Mix well and leave aside to cool.

6.    Mix the biscuit crumbs with the icing sugar. Pour in the melted butter and mix till the texture looks like wet sand.

7.    Take an 8” pie dish with loose bottom. Brush it with butter. Pour the biscuit mix into the pie mould and spread it out evenly with a spoon. Using your fingers, press the biscuit mix into the mould to fit it in. To finish off, use a small bowl with a flat bottom and press on the crust to give it a neat finish. Rest it in the fridge for 15 mins.

8.    Bake in a preheated oven at 180 °C for 10 mins. Take it out and cool completely on a wire rack.

9.    To assemble the pie, sprinkle the chopped nuts over the base. Pour in the kheer/pudding and spread it out evenly.

10. Fill the custard into a piping bag fitted with a star nozzle and pipe two rows of stars along the edge of the pie.

11. Cut the gulab jamuns in half. Arrange 8 pieces of the sweet hemisphere along the inner circle of stars. Put the pie into the fridge to set for 2 to 3 hours or best overnight.

12. Place the pie on a round container (that is less than 8” in diameter) and carefully de mould the pie ring.

13. Cut the pie into 8 pieces and serve chilled.

© Rinki’s Kitchen