Recipe Cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well
250ml double cream plain/coconut yoghurt250ml fresh creamIcing sugar (to taste)Sliced pistachios/ coconut threads2 ½- 3dzn gulab jamuns
(Makes 2 dzn mini dessert cups)
1. Roughly crumble 2 dzn gulab jamuns, halve the remainder dzn 2. Beat the fresh cream till stiff peaks form with icing sugar to taste. 3. Fold into yoghurt. 4. Spoon some crumbled gulab jamuns into dessert cups. 5. Spoon on sliced pistachios or coconut threads, or both.6. Spoon on some cream mixture.7. Repeat layers.8. Top with a half or quarter of gulab jamun.9. Garnish with sliced pistachios or coconut threads and edible rose petals.10. Chill in fridge and serve cold.
INFO & TIPS
#Variation: Decrease amount of icing sugar and add in 1 slab of melted Milkybar chocolate to make a truffle filling.