Try the classic Indian desserts a fun twist with these delectable fusion dessert!!
Whole wheat bread- 12 slices
Gulab jamuns- 6 (store brought)
Basundi/rabdi mix – 1 pack
Ghee/clarified butter- As needed
Roasted cashews/pistachios-3 tbsp, finely chopped
Method: Cut bread into medium size discs using a cutter. Toast the bread discs with ghee on both sides. Place them in between the back side of the muffin cup mold to get the taco shape. Freeze them for 10-15 mins. Prepare the basundi/rabdi as per package directions. Slice the jamuns into halves or 3 slices each. Once the bread forms the taco shape, remove them from the freezer and generously spread basundi or rabdi filling on both sides of the bread. Top with sliced gulab jamuns. Sprinkle the chopped cashews. Cool in the refrigerator for another 10 mins. Remove from fridge & drizzle a bit of the jamun syrup & enjoy!