Recipe and Pictures credits: @ataleofsauceandspice

Ingredients:
20-25 Gulab jamuns sliced
2 cups plain double cream yoghurt
2 Tblsp gulab jamun syrup
Pinch of saffron
2 tblsp hot milk
Yellow food colouring
500g lightly sweetened whipped cream
½ cup chopped nuts (almonds, pistachios & cashews)
Golden syrup, more gulab jamuns, nuts and dried rose petals to
decorate

Method: 
Heat the milk in the microwave for 30 seconds add in the saffron mix
and add it to the yoghurt along with gulab jamun syrup and yellow food
colouring mix well and set aside.

To assemble:
Take individual cups or a big pyrex and lay sliced gulab jamuns top with whipped cream, saffron infused yoghurt mixture, even out the cream and yoghurt using a spatula, sprinkle chopped nuts layer more gulab jamun slices, whipped cream, yoghurt mixture and nuts repeat 3 layers end with whipped cream drizzle golden syrup over, decorate with chopped pitsas rose petals and more whipped cream and gulab jamuns. Serve chilled

Nb. This dessert is best served the same day as the syrup from the gulab jamuns releases water when it sits for too long keep
refrigerated.

Also before making this dessert I like to lay the gulab jamuns in a flat colander to drain any excess syrup to avoid any juice mess in the dessert. Let the jamuns drain in the colander for about and or 2, enjoy.