Satyajit Pathak

Kaashi Temaki

“Jack Daniel’s Honey infused Gulab Jamun”
Irrespective of how many you consume, you cannot have enough of Gulab Jamuns, ever. Keeping that in mind, has it occurred to you to spike your favourite dessert? Frankly, the simplest thing to do is adding some charcoal flavor whiskey a hint of honey syrup (chashni). The fried khoya-balls dipped completely in the ‘chashni’ will naturally imbibe the whiskey along with the syrup.