Step-by-Step Instructions

1. 1.Prepare Gulab Jamun Dough (Dry Ingredients)

   In a large bowl, combine 3/4 cup milk powder, 1/2 cup maida (all-purpose flour, reserving a small amount for later), and 1/2 teaspoon baking powder. Stir well to ensure all dry ingredients are evenly mixed.

2. 2.Incorporate Ghee

   Add 2 tablespoons of desi ghee to the dry ingredient mixture. Mix thoroughly with a spatula until the ghee is well incorporated and the mixture resembles coarse crumbs.

3. 3.Knead Dough with Milk

   Gradually add milk, a little at a time, while gently folding the mixture with a spatula. Avoid kneading vigorously to prevent gluten development, which can make the Gulab Jamun hard. Continue adding milk until a firm, soft, non-sticky dough is formed. If the dough becomes too sticky, add a little of the reserved maida to adjust the consistency.

4. 4.Shape Gulab Jamun Balls

   Lightly grease your palms with oil. Take small portions of the dough and gently roll them between your palms to form smooth, round balls. It is crucial to ensure there are no cracks on the surface, as cracks can cause them to break during frying. If any cracks appear, gently pinch them together and re-roll.

5. 5.Cover and Rest Dough Balls

   Place the shaped Gulab Jamun balls on a plate and cover them gently with a clean cloth. Let them rest while you prepare the sugar syrup.

6. 6.Prepare Sugar Syrup (Chasni)

   In a saucepan, combine 2 cups of water and 2 cups of sugar. Add 2 opened cardamoms and 1/4 teaspoon of saffron (kesar).

7. 7.Boil Sugar Syrup

   Bring the sugar syrup to a boil over medium heat, stirring gently until the sugar dissolves. Let it simmer for about 15 minutes until it becomes syrupy. The consistency should be pouring but not too thick to prevent crystallization.

8. 8.Add Lemon Juice and Rose Water to Syrup

   Add 1/4 teaspoon of lemon juice to the simmering syrup to prevent crystallization. Stir in 1 teaspoon of rose water. Continue to simmer briefly until the syrup reaches the desired syrupy consistency. Turn off the heat.

9. 9.Heat Oil for Frying

   Heat vegetable oil (or desi ghee) in a kadhai (deep frying pan) over medium heat. To test the oil temperature, drop a small piece of dough; it should slowly float to the top, indicating medium-hot oil. This temperature is ideal for even cooking.

10. 10.Fry Gulab Jamun

    Gently place 5-6 Gulab Jamun balls into the medium-hot oil. Fry on medium heat, turning occasionally, until they are evenly golden brown. Frying on medium heat ensures they cook through without burning and absorb less oil.

11. 11.Soak Fried Gulab Jamun in Syrup

    Once fried, immediately transfer the hot Gulab Jamun to the warm sugar syrup. Ensure they are fully submerged. Let them soak for at least 2-3 hours, or preferably longer, to absorb the syrup and become soft and juicy. They will also fluff up during this time.

12. 12.Prepare Gulab Jamun for Parfait

    Take the soaked Gulab Jamun and gently slice them into small pieces or discs. Use a sharp knife and cut slowly to avoid breaking them. Alternatively, you can hold them in your hand and slice them carefully.

13. 13.Prepare Yogurt Cream Mixture

    In a bowl, combine 1 cup of thick yogurt (ensure it's thick; if homemade, drain excess water), 2 teaspoons of saffron water (saffron soaked in warm water for about 30 minutes), and 1 teaspoon of rose water. Whisk until the mixture is smooth and evenly colored.

14. 14.Add Fresh Cream

    Add 3 tablespoons of fresh cream to the saffron yogurt mixture. Whisk again until well combined and smooth, creating a creamy consistency.

15. 15.Assemble the Parfait (Layer 1)

    Take a serving glass (a large glass is suggested for sharing). Spoon a layer of the saffron-infused yogurt cream mixture into the bottom of the glass. Try to keep the sides clean for a neat presentation.

16. 16.Assemble the Parfait (Layer 2)

    Carefully place a layer of the sliced Gulab Jamun pieces over the cream. Arrange them to cover the cream layer.

17. 17.Assemble the Parfait (Layer 3)

    Add a second layer of the saffron-infused yogurt cream mixture over the Gulab Jamun slices. This creates a nice balance of flavors and textures.

18. 18.Assemble the Parfait (Layer 4)

    Add another layer of Gulab Jamun slices on top of the second cream layer. You can adjust the quantity based on your preference.

19. 19.Top with Cream Cheese (Piping)

    Using a piping bag, pipe a decorative layer of cream cheese on top of the parfait. Create any pattern you like, such as swirls around the rim.

20. 20.Garnish the Parfait

    Arrange a few small Gulab Jamun pieces (cut into triangles) on top of the piped cream cheese. Add 1-2 raspberries for a pop of color. Finish by sprinkling with shaved almonds and chocolate chips.

21. 21.Serve

    Serve the Gulab Jamun Parfait chilled. Happy Diwali!