Gulab Jamun Trifle

Growing up i never used to like eating Gulab Jamuns (Indian doughnuts) on its own so for Eid my mum used to serve it in a trifle.

I recreated mums recipe but keeping it simple as Gulab Jamuns are quiet sweet on their own.

I cut the Gulab Jamuns into slices and layered them with cardamom whipped cream and fresh raspberries to cut through the sweetness, and what a beautiful flavour combination it’s turned out to be; Gulab Jamun, cardamom, and raspberries, It’s the perfect Eid dessert.

Gulab Jamun Trifle

Picture Credit: behindkitchedoors

Recipe Credit: behindkitchendoors

Ingredients

1 cup sugar

1 1/2 cups water

2 and half teaspoon cardamom powder

1/2 cup milk powder

1 and half tablespoon flour

1/2 teaspoon baking powder

1 teaspoon rose water

1 tablespoon melted clarified butter

3 tablespoon full cram milk

Oil or clarified butter for deep frying (I used clarified butter)

250ml whipping cream

2 tablespoon icing sugar

1 teaspoon cardamom powder

125 grams Raspberries

Method

1. In a large bowl stir together milk powder, cardamom powder, flour, baking powder, clarified butter, milk, mix well till combined and set aside

2. In a large pot heat water, sugar, rose water, pinch of cardamom and bring to a boil and set aside

3. Fill a large deep pan half way and heat oil.

4. Kneed the dough from part 1 and make small balls approx 15-20. Fry the balls on low heat and you should see them rising up after 3-5mins.

5. Increase the heat once you see the Gulab Jamuns rising up and cook till golden brown

6. Add the Gulab Jamun into the sugar syrup (part 2) and simmer on medium heat for 3-5 mins and transfer into a bowl and set aside.

7. Whip the cream with icing sugar and cardamom powder till soft peaks form.

8. In a dessert bowl add some sliced Gulab Jamun at the bottom, adding raspberries, cardamom cream and layering as many layers as you want.

9. Top with more cream, Gulab Jamun, raspberries and rose petals