Gulab Jamun Cheesecake Parfait Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well Ingredients:First Layer-Gulab Jamun-397g tin condensed milk155g tin Nestle dessert cream1 egg (beaten)1 teaspoon elachie (cardamom) powder2 teaspoon baking powder+/- 2 ½ cups cake flourghee (Clarified butter) (greasing hands)Oil for deep frying Syrup-1 ½ cups sugar1 ½ cups water3 elachie (cardamom) pods (bruised open)Few drops rose essence 2nd Layer-Cheesecake Filling-2 tubs plain cream cheese½ - 1 tin condensed milk250ml fresh cream2 teaspoon lemon juice 3rd Layer-Crushed pistachios Garnish-Pistachio (sliced)Edible roses Method:Gulab Jamun-1. Sift flour and leave aside.2. Mix condensed milk, cream, egg, elachie together.3. Mix in baking powder.4. Add in flour as needed to make a dough, will be slightly sticky. 5. Grease hands and roll into long fingers or golf balls.6. Fry on medium heat till dark golden brown.7. Check the center of one fried to see if it's cooked through.8. Whilst frying of gulab jamun, put the syrup onto boil. Once it's reached the point where you can form a sugar string between your fingers, syrup is ready.9. Soak the gulab jamun in syrup.10. Remove from syrup when soaked, then roughly crumble. Filling-1. Beat fresh cream till stiff peaks form.2. Beat cream cheese till smooth.3. Then beat in lemon juice.4. Beat in condensed milk.5. Gently fold the whipped cream into cream cheese. Assemble-1. Spoon crumbled gulab jamun into glasses.2. Then spoon over cream cheese filling.3. Then spoon on crushed pistaschios.4. Repeat layers 2 or 3 times.5. Garnish with roses, place in fridge to chill. Serve cold. Note: Do not overwork the dough for gulab jamun, the inside will become stiff & dry.