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Gulab Jamun Trifle

5 from 5 votes


  • 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