• 2 tbsp Lemon juice • 5 Cardamom pods • 180 g Gulab jamun mix • 250 g Kunafa dough • 1 tsp Saffron • 3 cups White sugar, granulated • 1 Pistachio • 1/2 cup Butter • 150 g Cream, Fresh • 4 cups Water
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Add sugar and water to a saucepan over medium heat. Stir until sugar dissolves and the mixture boils.
Remove from heat and mix in lemon juice, cardamom, and saffron. Pour 3/4 of the syrup into a wide dish for soaking Gulab Jamun. Reserve the rest
Follow the instructions on the Gulab Jamun mix to prepare the dough.
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Credits: Strawberryinthedessert
Form 1-2 cm dough balls and deep fry until golden brown and cooked through. Now soak it for 45 mins.
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Preheat the oven to 180°C and grease a cupcake baking pan with non-stick spray.
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Take thin strips of Kunafa dough and coat them evenly with melted butter using a pastry brush.
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Twist buttered dough strands into nest shapes and press them into the cupcake moulds and bake it for 12-15 mins.
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Place Kunafa nests on a serving plate, add a layer of fresh cream, top with 2-3 mini Gulab Jamuns, and drizzle with reserved syrup. Serve and enjoy.
Credits: Strawberryinthedessert