Small Gulab jamuns about 15 nos.
Graham crackers one pouch (10 nos)
3 tablespoon of ghee/purified butter
0.88 oz – 25 grams of vegetarian gelatin (Agar Agar available in Indian/Chinese/Oriental stores)
1/2 cup of warm water
2 cups of Greek yogurt
3 cups of Paneer
1/2 cups of sweetened condensed milk
1 cup of heavy whipping cream
3 teaspoon of powdered sugar
Few Jamuns, saffron, pistachios(unsalted) for decoration
Powder graham crackers and mix with 3 tbsp ghee, keep aside for few minutes.
Take 9″ round cake pan with clip on so that you can remove the cake easily, place the graham crakers powders in the cake pan and spread evenly press with your palm or spoon gently, refrigerate for atleast 30 minutes, so it will set nicely.
Add agar agar in 1/2 cup of warm water, keep it for 3 minutes.
Mix the other ingredients in a mixer with agar agar, make paste.
Take a cake pan from refriegrator, spread the jamuns, pour the paste on jamuns evenly, keep it in refrigerator for 3 hours at least to set.
In a bowl, whisk heavy whipping cream and powdered sugar to make whipped cream. (It takes about 7 minutes in hand mixer, 3 minutes in stand mixer).
Then spread whipped cream and decorate with cut jamuns, saffron and pistachios.
Keep it again in freezer to set.
Cut into slices and serve after 45 minutes.
—-Inspired by Sanjeev Kapoor’s recipe.