Gulab jamun treasure | How to make Gulab jamun treasure

By Deepan Kalra  |  2nd Jun 2016  |  
4.5 from 2 reviews Rate It!
  • Gulab jamun treasure, How to make Gulab jamun treasure
Gulab jamun treasureby Deepan Kalra
  • Prep Time

    25

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

8

2





About Gulab jamun treasure

It consists of left over gulab jamuns at your home which you think are a waste now.

Gulab jamun treasure, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Gulab jamun treasure is just mouth-watering. This amazing recipe is provided by Deepan Kalra. Be it kids or adults, no one can resist this delicious dish. How to make Gulab jamun treasure is a question which arises in people's mind quite often. So, this simple step by step Gulab jamun treasure recipe by Deepan Kalra. Gulab jamun treasure can even be tried by beginners. A few secret ingredients in Gulab jamun treasure just makes it the way it is served in restaurants. Gulab jamun treasure can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Gulab jamun treasure.

Gulab jamun treasure

Ingredients to make Gulab jamun treasure

  • Gulab jamun- 6
  • Whipping cream- 1 cup
  • Walnut cake- 1
  • Tinned or fresh fruits- 1 bowl
  • Piping bag
  • Almonds and cashewnuts.
  • Mix fruit juice-1 cup

How to make Gulab jamun treasure

  1. In a serving plate line a thick layer of walnut cake.
  2. Now drizzle some fruit juice over it.
  3. Now place gulab jamun over it and again a layer of cake drizzled with juice.
  4. Now put a layer of tinned fruits.
  5. Now pipe beautiful rosettes of whipping cream over it and garnish with dry fruits.
  6. Let it set in the fridge for 2 hours and serve chilled.

My Tip:

Share with your friends or family members as the dish contains large amount of calories.

Reviews for Gulab jamun treasure (2)

Bindiya Sharmaa year ago

nice use of gulab jamuns!
Reply

Sanjay Reddya year ago

So pretty and tasty :)
Reply