To prepare the base: Melt the butter in a pan, add the cookie crumbs and sugar, and mix well. Divide into 10 portions. Put a portion in each of the ten individual moulds, spread evenly and bake in the preheated oven at 375o F for about ten minutes. Remove and cool. Arrange the gulab jamun slices evenly over the cookie bases. To prepare the custard: Heat milk over low heat in a pan, ensuring it does not come to a boil, add the remaining ingredients and cook, stirring constantly for five minutes. Remove and pour equal quantities of the custard on the sliced gulab jamun. Put the moulds in a preheated oven and bake at 375o F for 35 minutes. To check if the custard is baked, insert a cooking needle. If it comes out clean, remove. If not, bake for a few minutes more. NOTES : Tarts lined with gulab jamun slices and topped with custard
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 233 (66%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 370.1mg||114 %|
|Sodium 214.6mg||7 %|
|Potassium 120.5mg||3 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.1g|
|Protein 10g||14 %|
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Calories per serving: 351
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