My love for these two desserts come together in this stunning crowd pleaser. It’s not just great tasting but is so visually appealing it makes a great party dessert. When it comes to sweets, I don’t have a big sweet tooth but I can never resist a plump juicy Gulab Jamun or a couple of spoons of Trifle.
If you’ve never had a Gulab Jamun before, it’s a deep fried dough and milk ball soaked in sugar syrup. The dough is scented with Rose or Gulab essence. This is a classic Indian dessert served in many Indian restaurants after a spicy meal.
Trifle is an old traditional favorite. Cake is layered with canned fruit, custard & jello.
In this fusion recipe, I’ve replaced the cake with Gulab Jamuns, but also added layers of crushed biscuits to hold the extra moisture, canned fruit, custard scented with rose water and jello enhanced with rose syrup. It’s topped with slivers of almonds and pistachios.
Gulab Jamuns are easy to make. Here is my recipe.
Gulab Jamun Trifle
- 2 cups crushed Marie biscuits
- 85 gm Strawberry Jello
- 1 cup of boiling hot Water
- 1 tbsp Rooh Afza or Rose syrup
- 2.5 cups Milk
- 4 tbsps Sugar
- 5 tbsps Custard powder
- Extra milk to dissolve the powder
- 1 tbsp Rose Water
- 12 Gulab Jamuns
- 398 ml can Mixed fruit
- 1 cup of sweet whipped Cream
- 2 tbsps slivered Almonds
- 2 tbsps slivered Pistachios
- Add the Marie biscuits to a food processor
- Dissolve the jello in the boiling water and add the rose syrup and allow to set overnight
- Boil the milk and add the sugar
- Dissolve the custard powder in a few more tbsps of milk and add it to the milk and boil the milk till it has thickened
- Remove and cool overnight
- Reserving one Gulab Jamun for garnish, slice the Gulab Jamuns in half
- Layer the Gulab Jamuns, followed by the mixed fruit, crushed biscuits, custard, jello and keep layering
- Cover the top with the whipped cream, add the slivered almonds and pistachios and the Gulab Jamun to top