One of my most favourite recipes till date.
Have leftover gulabjamuns ? No, then get them for this . Its a super tasty way of having the gulab jamuns.
The biscuits give a perfect balance to the sweetness.
This portion serves two people or three.
DO give it a try.
300 gms Vanilla ice cream
Or Whipped cream + Condensed milk + One Vanilla pod scraped
6 Gulab jamuns
6-7 Marie biscuits , crushed
2 tsp Bournvita / ovaltine / Any malt based powder or grated chocolate
This might sound new , but you need to put the gulab jamuns in some water and take them out. We are basically rinsing off the excess sugar syrup here.
All the elements in this dish are sweet , so we need to balance it.
Crush the biscuits not too finely.
Cut the gulab jamuns into half.
Cover the inside of a glass dish with cling film. Spoon in half of the icecream or the whipped cream mixture.
Sprinkle half the Bournvita over it.
Now layer the crushed biscuits over it.
Place the halved gulabjamuns , cut side facing out , along the inside lining of the dish. Put a few pieces in the centre too.
Now layer the remaining ice cream.
Let it chill for atleast 3-4 hours.
Pull out the whole parfait with the help of cling film. Demould on a plate, that has crushed biscuits spread to cover the base . So that if it melts, it is absorbed by the biscuits.
It needs to be thoroughy chilled , so that we can cut a slice.
If you wish , nuts can be sprinkled just before serving . But trust me , you wont need it.
If you don’t want to demould , you can just make it without a cling film. Slice it through.
The mixture of Whipped cream with condensed milk doesn’t really have to be a fix proportion. It’s a softer and less sweeter alternative to the commercially available ice cream.