Chill two bowls and wiskers.

In the big bowl put ice.

Place the small bowl with heavy cream on the ice bath.

Add powderd sugar and whisk it.

Whisk the cream until it takes stiff peaks.

Cut gulabjamuns in small pieces.

Add the gulabjamun in the cream and mix it gently.

Add the gulkand and mix it.

Add rose water and mix it.

Fill the glasses with the mixture and leave it in deep fridge for at least 4 hours.

Serve it cool.