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Ingredients
Mini gulabjamuns 20-24
Vanilla ice-cream 4 scoops
Butterscotch ice-cream 4 scoops
Mixed fruit jam 4 teaspoons
Sponge cake, cubed ¼ medium
Dry fruit chikki, crushed ½ cup
Method
1. Take four wide mouthed stemmed glasses and smear the inside of each with a teaspoon of mixed fruit jam.
2. Layer each glass with few cubes of sponge cake, five to six mini gulabjamuns, a scoop of vanilla ice cream, a scoop of butterscotch ice cream and garnish with crushed dry fruit chikki. Serve immediately.
