Gulab Jamun with Praline & Cardamom – Easy Indian Dessert Recipe

Last Updated on 2 months by Neha Deshmukh

Gulab Jamun With Praline & Cardamom – Easy Indian Dessert Recipe

Introduction

Oh, Gulab Jamun. Just the name conjures up images of festive celebrations and sweet, syrupy goodness, doesn’t it? This isn’t your grandma’s traditional Gulab Jamun, though. I wanted to give this classic Indian dessert a little twist – a grown-up, sophisticated vibe, if you will. Adding a homemade praline and a hint of cardamom elevates it to something truly special. It’s surprisingly easy to make, and trust me, the wow factor is huge. I first made this for a Diwali party a few years ago, and it was gone in minutes!

Why You’ll Love This Recipe

This recipe is all about balance. You get the comforting sweetness of Gulab Jamun, the delightful crunch of praline, and the warm aroma of cardamom. It’s a relatively quick dessert to put together, perfect when you want something impressive without spending hours in the kitchen. Plus, it’s a fantastic way to introduce someone to the magic of Indian sweets!

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 2 cups milk (approx. 475ml)
• 3 tablespoons custard powder
• 3 tablespoons sugar
• ½ teaspoon ground cardamom
• ½ cup pecans (approx. 60g)
• ½ cup walnuts (approx. 60g)
• 2 tablespoons light brown sugar
• 1 tablespoon honey or light corn syrup
• 8-12 Gulab Jamun (store-bought or homemade)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Gulab Jamun – Choosing the Best Quality

You can absolutely use store-bought Gulab Jamun for this recipe – no judgement here! Look for ones that are soft and plump, and not overly dry. I prefer the smaller, bite-sized ones, but any variety will work.

Cardamom – The Queen of Indian Spices

Freshly ground cardamom is always best. It has a much more vibrant aroma than pre-ground. If you have whole cardamom pods, crack them open and grind the seeds yourself. It makes a world of difference!

Nuts – Pecans & Walnuts for Texture & Flavor

I love the combination of pecans and walnuts in the praline. They offer a lovely contrast in flavor and texture. Feel free to experiment with other nuts like almonds or cashews if you prefer.

Custard Powder – Types & Substitutions

I usually use vanilla custard powder for this recipe. If you can’t find it, you can use plain custard powder and add a dash of vanilla extract. Cornstarch can be used as a substitute, but you’ll need to adjust the quantity – about 2 tablespoons should do the trick.

Praline – A Touch of Caramelized Crunch

The praline is what really takes this dessert over the top. It adds a beautiful textural element and a lovely caramelized sweetness. Don’t be intimidated – it’s easier to make than you think!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the custard: In a bowl, whisk the custard powder with ½ cup (120ml) of milk until smooth. Set aside. In a saucepan, bring the remaining 1 ½ cups (355ml) of milk to a simmer with the sugar. Slowly pour in the custard mixture, whisking constantly. Continue to cook over medium heat, stirring continuously, until the custard thickens – about 5-7 minutes. Stir in the cardamom. Remove from heat, let cool completely, and then chill in the refrigerator for at least 30 minutes.
2. Make the praline: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, combine the pecans, walnuts, brown sugar, and honey (or corn syrup). Mix well to coat the nuts evenly. Spread the mixture in a single layer on the prepared baking sheet. Bake for 7-10 minutes, or until the nuts are caramelized and golden brown. Keep a close eye on it – it can burn quickly! Remove from the oven and let cool completely. Once cool, break the praline into small pieces.
3. Assemble: Now for the fun part! Spoon a layer of chilled custard into individual serving bowls. Top with Gulab Jamun, and generously sprinkle with the praline pieces. Serve immediately and enjoy!

Expert Tips

A few little secrets to ensure your dessert is a success:

Achieving the Perfect Custard Consistency

The key to a smooth, creamy custard is constant stirring. Don’t walk away from the saucepan! If your custard seems too thick, add a splash of milk. If it’s too thin, continue cooking for a minute or two longer.

Making the Praline – Avoiding Burning

Burnt praline is no fun. Keep a close watch on the nuts while they’re baking, and don’t be afraid to take them out a little early if they’re starting to darken too quickly.

Assembling for the Best Presentation

Layering is key! Start with a generous layer of custard, then arrange the Gulab Jamun artfully on top. A generous sprinkle of praline adds a beautiful finishing touch.

Variations

Want to get creative? Here are a few ideas:

Vegan Gulab Jamun with Praline

Use plant-based milk (like almond or soy) for the custard. Ensure your Gulab Jamun are also vegan-friendly.

Gluten-Free Option – Using Alternative Custard Powders

Many custard powders contain gluten. Check the label carefully or opt for a gluten-free custard powder.

Spice Level – Adjusting the Cardamom

If you’re not a huge fan of cardamom, you can reduce the amount to ¼ teaspoon. Or, add a pinch of nutmeg or cinnamon for a different flavor profile. My friend, Priya, loves adding a tiny pinch of saffron for a luxurious touch.

Festival Adaptations – Diwali or Special Occasions

Garnish with chopped pistachios and edible silver leaf (varak) for a truly festive presentation.

Serving Suggestions

This dessert is best served chilled. A scoop of vanilla ice cream on the side wouldn’t hurt either! A cup of masala chai is the perfect accompaniment.

Storage Instructions

The custard and praline can be stored separately in airtight containers in the refrigerator for up to 3 days. Assemble the dessert just before serving to prevent the praline from getting soggy.

FAQs

Got questions? I’ve got answers!

What is Gulab Jamun traditionally made of?

Traditionally, Gulab Jamun is made from khoya (dried evaporated milk solids) and maida (all-purpose flour), deep-fried and then soaked in sugar syrup.

Can I make the praline ahead of time?

Absolutely! The praline can be made a day or two in advance and stored in an airtight container at room temperature.

What if my custard is too thin?

Don’t panic! Just continue cooking the custard over low heat, stirring constantly, for a few more minutes until it thickens.

Can I use different nuts for the praline?

Definitely! Almonds, cashews, or even a mix of all your favorites would work beautifully.

Is it possible to reduce the sugar content in this recipe?

You can try reducing the sugar in the custard slightly, but keep in mind that it will affect the thickness and sweetness. Using a sugar substitute is also an option, but it may alter the flavor.