![\"\"](\"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/10\/Untitled-design-2.png?resize=300%2C300&ssl=1\")
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Recipe and Pictures credits: @ataleofsauceandspice<\/p>\n
Ingredients: Method:\u00a0<\/strong> To assemble:<\/strong> 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 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bd cup chopped nuts (almonds, pistachios & cashews) Golden syrup, more gulab jamuns, nuts and dried rose petals to […]<\/p>\n","protected":false},"author":2,"featured_media":40355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[104,99],"tags":[],"class_list":["post-40354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-delightful-desserts","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/10\/IMG-20201028-WA0042.jpg?fit=1080%2C1436&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-auS","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-13 08:26:14","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/40354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=40354"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/40354\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/40355"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=40354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=40354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=40354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>20-25 Gulab jamuns sliced
\n2 cups plain double cream yoghurt
\n2 Tblsp gulab jamun syrup
\nPinch of saffron
\n2 tblsp hot milk
\nYellow food colouring
\n500g lightly sweetened whipped cream
\n\u00bd cup chopped nuts (almonds, pistachios & cashews)
\nGolden syrup, more gulab jamuns, nuts and dried rose petals to
\ndecorate<\/p>\n
\nHeat the milk in the microwave for 30 seconds add in the saffron mix
\nand add it to the yoghurt along with gulab jamun syrup and yellow food
\ncolouring mix well and set aside.<\/p>\n
\nTake 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<\/p>\n
\nrefrigerated.<\/p>\n