It is Mayur’s birthday and I asked him what kind of cake he would like me to make. He said, “I want kheer and gulab jamun”. I looked at him like he was crazy but since it is his birthday I had to make it happen. This was the result. Do try it out and let me know if you guys like it as much as Mayur did! 

What you will need:

How to make it:

• Roast the vermicelli (300 g) on a low flame, stirring continuously. Tip: You can use any vermicelli of your choice, however, I find that the fried vermicelli gives you the crispiest nests.  Once the vermicelli begins to brown, add the condensed milk.  Switch off the flame and mix well until the condensed milk mixes with the vermicelli. While it is hot, carefully, shape it around the silicon mold pan. Refrigerate for at least 30 min to let it set. Remove it carefully from the mold when ready to use it.

  

• Make the kheer by heating the milk, sugar, and 15 g vermicelli. Add a few strands of saffron, 1 pinch of cardamom, and let the mixture come to a boil. Let it cool and refrigerate for 30 min at least. 
• Cut the gulab jamun into pieces for layering and keep them aside. 
• Follow the recipe for fatless vanilla sponge cake. The only thing you need to do differently is adding 1/2 teaspoon rose essence instead of vanilla essence, and 1/4 teaspoon cardamom powder to the flour before adding it to the eggs. Let the cake cool to room temperature. Section the cake into two parts.
• Have whipped cream ready as well. Add 1/4 teaspoon of rose essence instead of vanilla essence and 2/3 teaspoon of cardamom powder while making the whipped cream.
• Spoon 1/2 of the cream in a piping bag with a decorating tip. Refrigerate it.
• Add a spoon of whipped cream to the baseboard. Place the vermicelli base carefully.

  

• Place one layer of cake in the vermicelli nest. 

  

• Add kheer slowly to soak the base.

  

• Add some whipped cream.

  

• Spread it evenly and add a layer of gulab jamun.

  

   
• Repeat for the other layer. 
• Decorate with whipped cream pipping and more gulab jamun.

  

• Place in the refrigerator for at least an hour before serving. Enjoy!