Take a packet of Gulab Jamun. Take out all the flour from it. Add in milk at room temperature gradually to make a sticky dough. Dough should be sticky enough like a consistency of whipped cream. So that it can be piped easily to make choux pastry.
Fill the dough into a piping bag. Make medium-sized balls on a baking sheet. Gently smoothen the top with wet finger just to flatten the tip that has formed due to piping so as to avoid burning of that tip while baking. Make all the rolls this way.
Bake them all in preheated oven at 180°c for 15 mins. After baking cool them on the cooling rack. This will yield profiteroles to pipe in the sweet stuff.
Combine both condensed milk and dessicated dry coconut to make a filling.
With the help of piping bag fill this filling into baked profiteroles from back side. Fill all the profiteroles same way.
Boil sugar and 2 tbsp water in a pan without stirring to make a caramel. Stick all the profiteroles on a serving dish to make a tower with the help of made caramel.
Make decorative strings from caramel. Decorate the tower i.e Croquembouche with the strings and dry rose petals.
Our eggless Lilliputian Croquembouche is ready.
