Ingredients
For frosting
- 1 block cream cheese 1 block is 250 grams,use them at room temperature
- ¼ cup sugar powdered
- ½ tbsp. rose water / gulab jal
- 1.5 tbsp. sour cream optional,used for light sourness, you can use few drops of lemon juice.
- 100 ml heavy whipping cream or thickened cream for whipping,use chilled
- 8-10 strands Saffron soaked in 2-3 tablespoon milk.
- 1 tin gulab jamuns 1 gulab jamun tin has 15-16 gulab jamuns
Instructions
- Add cream cheese blocks in a bowl of electric mixer
- Add powdered sugar and start beating this on on medium speed until soft.
- Add sour cream, rose water to the mix once it is soft,Also add the saffron milk mixture and beat it for few minutes until its well combined
- In a separate bowl,add the whipping cream,Start beating with hand mixer or stand mixer until you get soft peaks
- Add this whipping cream to the cream cheese mix,Pipe the mix in a small bowls/jars that you will use for serving them
- Place the juicy gulab jamuns on top.Garnish them with chopped pistachios and rose petals, refrigerate them for later use or serve instantly. They go fine in the fridge for at least 2 days.
- Refrigerate until ready to serve.
Notes
1 block of cheese can be used to make 15-16 serving in small bowls. This is an approximate and I will update this post next time when I make this for a larger number of servings.https://gscrochetdesigns.blogspot.com. one can see my crochet creations
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