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Shilpa

Gulab Jamun Trifle Tubs

These Gulab Jamun Trifle Tubs are a reinvented Indian festive dessert- layered with saffron-rose custard, soft cake cubes, fluffy whipped cream, crunchy nuts, and juicy gulab jamuns. Perfect for gifting or serving at celebrations!
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Prep Time 30 minutes
Cook Time 30 minutes
Chill time 1 hour
Total Time 2 hours
Servings: 5 tubs
Course: Dessert
Cuisine: fusion, Indian
Ingredients Method Notes

Ingredients
  

For the Saffron Rose Custard
  • 330 ml Milk 1⅓ cup
  • 30 g Sugar 2 tbsp
  • 12 Saffron strands
  • ¼ tsp Cardamom powder
  • 20 g Cornflour/Cornstarch 2 tbsp
  • 100 ml Milk for slurry – ⅖ cup
  • 1 tbsp Rose essence
  • 35 g Unsalted Butter (cold) 2½ tbsp
For the Cake
  • 80 g Curd/Yogurt (plain) ¼ cup
  • 130 g Sugar ⅔ cup
  • ⅛ tsp Baking soda
  • 144 g All-purpose flour 1⅛ cup
  • ½ tsp Baking powder
  • A Pinch of salt
  • 105 g Milk ½ cup
  • 50 g Unsalted Butter ¼ cup
  • 22 g Vegetable Oil 2 tbsp
  • ¼ tsp Cardamom powder
  • 1 tbsp Rose essence
  • 2 drops red gel colour optional
For the Whipped Cream
  • 200 ml Whipping Cream (chilled) ¾ cup
  • 15 g Powdered Sugar 2 tbs[p
  • ¼ tsp Rose essence
For Assembly
  • 6 Mini gulab jamuns halved
  • 3 tbsp chopped nuts (almonds, pistachios, cashews)

Method
 

Make the Custard
  1. In a saucepan, heat 330ml milk with 30g sugar, saffron, and cardamom powder. Once the sugar dissolves, let it simmer for 3–5 minutes.
  2. Make a slurry with 20g of cornflour and 100ml of milk. Turn off the heat, add rose essence, then pour in the slurry while stirring continuously. If it doesn’t thicken immediately, cook on low heat for a few more seconds until smooth and glossy.
  3. Remove from heat and mix in 35g cold butter. Cover the custard surface with cling film and let it cool at room temperature.
Bake the Cake
  1. Preheat oven to 180°C (350°F). Grease and line a 7-inch round tin.
  2. In a bowl, whisk 80g curd, 130g sugar, and ⅛ tsp baking soda until frothy.
  3. In another bowl, sift 144g flour, ½ tsp baking powder, and salt.
  4. In a saucepan, heat 105g milk, 22g oil, and 50g butter until the butter melts.
  5. Into the yogurt mixture, add ¼ tsp cardamom powder, 1 tbsp rose essence, red color (optional), and half of the hot butter-milk mixture. Whisk, then add half the dry ingredients. Repeat with the remaining ingredients.
  6. Pour into the tin and bake for 30 minutes or until a skewer comes out clean. Cool completely and cut into cubes.
Whip the Cream
  1. Whip 200ml cold cream with 2 tbsp icing sugar until soft/stiff peaks form. Add ¼ tsp rose essence and chill until ready to use.
Assemble the Tubs
  1. In 5 individual 3x3x2-inch tubs, add a layer of cake cubes. Spoon over 2–3 tbsp custard, sprinkle nuts, and arrange halved gulab jamuns. Add a layer of whipped cream and smooth with a palette knife. Repeat if space allows. Top with more nuts and chill for at least 1 hour. Serve cold.

Notes

Storage Instructions

  • Refrigerator: Store tightly covered for 2–3 days.