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Ingredients
| For the jelly balls | |
| Water | 1 cup |
| Saffron | 1 tbsp |
| Ground cardamom | ½ tsp |
| Sugar | ¼ cup |
| Nitta Gelatin | 1 tbsp |
| For the custard | |
| Milk | 1 cup |
| Custard powder | 1 tbsp |
| Sugar | 2 tbsp |
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How to Make
1
Bloom the Gelatin
Bloom 1 tbsp Nitta Gelatin and set it aside.
2
Simmer the Saffron Syrup
In a saucepan, add in the water, saffron, sugar and cardamom powder. Bring it to a simmer.
3
Melt In the Gelatin
Once hot, add in the bloomed gelatin and mix until fully melted.
4
Set the Spheres
Pour into spherical moulds and refrigerate for 4 hours.
5
Make the Custard
Meanwhile, make the custard by combining the milk, custard powder and sugar. Bring it to a boil and turn off the heat before the mixture turns too thick. Refrigerate for 1 hour.
6
Assemble & Serve
Demould the jamun spheres and add them into a glass. Top off with the custard milk and enjoy.
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Make This Recipe At Home
Nitta Gelatin Premium Gold 500g
200 Bloom premium gold gelatin — the chef's choice for silky, dependable sets
- 200 Bloom Strength, Japanese Technology
- 90% Protein, Zero Cholesterol & Fat
- Halal & Gluten-Free
