Gulab Jamum – 300gms small one’s, they are called Angur Jamun and A2B.
Fresh Cream – 400 Gms
Amul/Brittania Curd – 200gms (Drain through a Muslin Cloth )
Powdered sugar – 200 gms – 1cup
Gelatine – 15 gms – 3 tsp
Water – 50 ml
Vanilla Essence – 1 tsp
Everst Milk masala – 2 tsp boiled in 5 tbsp of milk
For the Base1 packet Digestive Biscuits crushed & mixed with 50 Gms melted Butter . Line the spring back pan with the above mixture & freeze it.
Melt gelatine with warm water & melt over Double boiler. Beat Cream with sugar over bed of ice till peaks form. Blend in melted gelatine , blend once again adding in Milk masala and milk Mixture , essence , hung curd. Cut the Gulab Jamun’s to half and arrange above the biscuit base which is by now nicely frozen .Pour the mixture into the frozen tin, cover & chill in fridge over night.
Garnish it with gulab jamun before or after you remove from the mould.