How to make Gulab Jamun Baked Alaska -

This Baked Alaska is made differently and served differently with no compromise on the taste.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gulab jamuns (गुलाब जामुन), White chocolate (सफेद चॉकलेट)

Cuisine : Fusion

Course : Desserts

For more recipes related to Gulab Jamun Baked Alaska checkout Gulab Jamun Mousse, Gulabjamun Cheesecake, Baked Gulab Jamuns, Deluxe Tawa Mithai Chaat . You can also find more Desserts recipes like Fruit Cake Lapsi Rainbow Cake Moongphali Barfi

Gulab Jamun Baked Alaska

Gulab Jamun Baked Alaska Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 1-1.30 hour

Cook time : 0-5 minutes

Serve : 0

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gulab Jamun Baked Alaska Recipe

  • Gulab jamuns 2

  • White chocolate ganache 1 cup

  • Kulfi discs 4

  • Gulkand 2 teaspoons

  • Rose syrup 1 tablespoon

  • Whipped cream 1 cup

  • Egg whites 2

  • Lemon juice a few drops

  • Castor sugar (caster sugar) 3½ tablespoons

  • Chocolate sponge roundels, 4 x ½ inch

  • Mango puree as required

  • Biscuits crumbs as required

  • Dried rose petals as required

  • Edible yellow colour flower petals as required


Step 1

Line small individual glass bowls with cling film.

Step 2

Take kulfi discs in another bowl and break into small pieces with a spoon.

Step 3

Put the kulfi pieces into the lined bowls filling upto ¾.

Step 4

Cut gulab jamuns into halves and place one halve inverted on the kulfi in each bowl and cover with cling film. Freeze till kulfi sets.

Step 5

To prepare mousse, take ganache in another bowl. Add candied rose petal and rose syrup and mix. Add whipped cream and fold well. Refrigerate.

Step 6

To prepare meringue, take egg whites in another bowl. Add lemon juice and whisk well using an electric beater till frothy.

Step 7

Add castor sugar gradually and whisk till light and fluffy.

Step 8

Fill a piping bag fitted with a star nozzle with most of the meringue and reserve the remaining.

Step 9

Cut the sponge into roundels using a medium sized round cookie cutter.

Step 10

Place one sponge roundel on plate. Demould and place the prepared kulfi-gulab jamun upside-down on top of sponge. Similarly, prepare the remaining roundel.

Step 11

Cover them with reserved meringue and pipe out meringue all over the dome. Brulee the meringue with a blow torch.

Step 12

Put some mango puree on one side of a serving platter and spread with a spoon to create a pattern.

Step 13

Put some biscuit crumbs on other side and place a mousse quenelle on top.

Step 14

Place the Baked Alaska in the center. Put few dried rose petals and edible flower petals on top of mango puree pattern.

Step 15

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.