Gulab Jamun Mousse

We all know what Mousse is and we’ve all had it but as an Indian giving it a Indian twist is the key to enjoying the Indian way. We must make desserts of foreign countries the Indian way and why not? I present today Gulab Jamun Mousse. We have ourselves salivating when we see or eat a Gulab Jamun and we shall salivate more when we make a Mousse with it

Course – Dessert

Cuisine – Indian

Author – Madhubish’s Kitchen

Difficulty level – Easy

Serves -2 persons

Preparation time -45 mins, Cooking time -45 mins


For Gulab Jamun

2 cups Khoya

1/4 cup Maida

1/2 tsp baking soda

1/2 tsp Rose Water

Ghee to deep fry

For syrup

2.5 cups sugar

1.5 cups water

2-3 cardamom

For Mousse

15 Gulab Jamuns

1 cup dark chocolate grated

1 cup White chocolate grated

Few dry rose petals

1/2 cup whipped cream

1 cup cream

1 tsp gulkand

Few dried rose petals


For Syrup

In a bowl mix water and sugar and bring it to boil. Keep stirring on low flame until a string consistency is reached. Add cardamoms. Keep it aside and keep it warm.

For Gulab Jamun

Mix the Maida with the Khoya and add baking soda. Make a dough and make small lemon size balls. In a pan heat ghee and deep fry the Gulab Jamuns. Strain and add to the syrup. Keep it soaked for 1 hour atleast

For Gulab Jamun Mousse

In fancy shot glasses add 2 Gulab Jamuns each. In a bowl add grated chocolate and cream and bring it to heat to melt the chocolate but take care not to burn. Add White chocolate grated too. Mix well and set aside. Add whipped cream and mix well. Add rose water and mix well. Add the chocolate mix to the glasses. Hit the glasses to see the chocolate mix reaches the bottom. Garnish with dried rose petals, gulkand and some chopped pistachios. Enjoy

Gulab Jamun Mousse 😋

3 thoughts on “Gulab Jamun Mousse

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s