Malai Kulfi with Gulab Jamun is an innovative and indulgent Indian fusion dessert recipe that brings together two iconic treats in one delicious dish. This fusion of creamy Indian ice cream (Malai Kulfi) paired with soft, syrup-soaked Gulab Jamun creates a festive and crowd-pleasing dessert that’s perfect for any holiday or celebration.
If you’ve ever found yourself unable to decide between Malai Kulfi and Gulab Jamun, this recipe is exactly what you need — the best of both worlds in one easy, quick, and show-stopping eggless dessert!
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Ice Cream With Gulab Jamun
This recipe was born out of a beloved tradition—serving warm gulab jamun with cold ice cream. It's a classic pairing that evokes comfort, indulgence, and nostalgia in every bite. I wanted to capture that same sentiment, but in a way that feels fresh, cohesive, and a little more elevated.
So I fused the rich, syrupy essence of gulab jamuns into a creamy malai kulfi—a dessert that’s already decadent on its own. By doing this, I’ve preserved the soul of that iconic pairing while transforming it into something that’s not just nostalgic, but also innovative. The result? A luscious kulfi that carries the floral, cardamom-kissed sweetness of gulab jamuns, with bursts of soft, juicy pieces folded right in.
It's a fusion dessert that honors tradition while offering a new sensory experience—perfect for festive occasions, special celebrations, or just when you're craving something extraordinary.
What Is Malai Kulfi
Malai Kulfi is a traditional Indian ice cream known for its creamy, dense texture. It’s made by slow-cooking full-fat milk until it thickens and sweetening it with condensed milk or khoya (milk solids). Kulfi is typically set in kulfi molds or matkas (earthen pots), which enhance its rustic charm and flavor.
Whether served as Matka Kulfi or classic Malai Kulfi, this Indian ice cream is loved for its rich taste and unique preparation method.
What is Gulab Jamun
Gulab Jamun is a classic Indian sweet loved by all ages. These soft, spongy, fried dough balls are traditionally made from flour and soaked in fragrant rose-flavored sugar syrup. They’re a staple dessert during festivals like Diwali and are cherished for their melt-in-the-mouth texture and sweet aroma.
In this recipe, I’m using a clever twist: bread gulab jamun made from leftover bread instead of flour. This variation is equally delicious and a wonderful way to reduce waste while keeping all the rich flavors intact.
Why Make It
- Two desserts in one: Enjoy the fusion of malai kulfi ice cream with gulab jamun in a single, decadent treat.
- Perfect for holidays: A festive dessert ideal for Diwali, Christmas, Holi, and other celebrations.
- Simple and quick: Easy to prepare at home with minimal fuss.
- Great for parties: Serves large crowds effortlessly.
- Loved by all ages: Appeals to kids and adults alike.
- Vegan option: Easily adaptable with dairy-free milk and condensed milk alternatives.
Ingredients needed 🧾
To Make Bread Gulab Jamuns
Bread – Use regular white or sandwich bread. Discard the crust and tear the slices into small pieces. This recipe is a great way to use up leftover bread! I used the scooped-out centers from my French Loaf Vada Pav recipe.
Milk – Helps bind the dough. You can use full-fat or low-fat milk, evaporated milk for a richer taste, or even a plant-based milk like almond or oat for a dairy-free option.
Flavorings – A touch of cardamom powder and rose water adds traditional gulab jamun aroma and flavor.
Oil – For deep frying the jamuns. Use ghee, or neutral oils like vegetable or sunflower oil.
To Make Malai Kulfi Ice Cream
Milk – Use full-fat milk for the richest and creamiest texture. However, low-fat or 2% milk will also work if you're looking for a lighter version.
Condensed Milk – Adds sweetness and a luscious, creamy consistency to the kulfi. You can substitute it with khoya (mawa) for a more traditional flavor.
Cardamom Powder – Infuses the kulfi with a warm, aromatic flavor that’s classic to Indian desserts.
Corn Flour (Cornstarch) – Used as a thickening agent to give the kulfi its dense, creamy texture.
Matkas or Kulhads – Traditionally, kulfi is set in small clay pots called matkas or kulhads for that earthy flavor and authentic presentation. I brought mine from India, but you can easily find them online on platforms like Amazon.
How to make it 🔪
To Make Gulab Jamuns
- Tear the crustless bread into small pieces and add them to a blender or food processor along with the cardamom powder.
- Pulse until the mixture becomes fine and crumbly, then transfer it to a mixing bowl.
- Gradually add room-temperature or slightly warm milk to the crumbly bread mixture. Gently mix until it comes together — avoid kneading to prevent the jamuns from turning dense. Divide and shape the mixture into small, smooth balls by pressing them firmly. This recipe yields approximately 10 jamuns.
- To make the sugar syrup, in a pan, combine water and sugar. Cook on low heat until the sugar dissolves completely. Increase the heat slightly and continue stirring until the syrup thickens and reaches a one-string consistency. Remove from heat and stir in rose water and lemon juice (optional) for added flavor and to prevent crystallization.
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- Fry the jamuns in medium-hot oil, testing the temperature first (a dough bit should take a couple of seconds to float). Fry in batches without overcrowding, tossing gently for even browning. Drain on paper towels.
- Soak in warm sugar syrup immediately after frying. Let them sit for at least 20 minutes to absorb the syrup. Chef Tip: Garnish with saffron strands for an extra festive touch (optional).
To Make Kulfi Ice Cream
- Add milk to a thick-bottomed pan.
- Pour in the condensed milk. Cook on a low flame for 25–30 minutes, stirring continuously and scraping the sides to prevent burning.
- In the meantime, mix 1 tablespoon of milk with corn flour in a small bowl until smooth and lump-free.
- Once the milk mixture reduces to half, add the corn flour slurry and cardamom powder. Mix well and turn off the heat. The mixture should be thick and creamy.
- Let the mixture cool for 15 minutes, then fill small matkis with it.
- Place a whole or half gulab jamun in the center (or mix in chopped pieces), then cover the matkis with cling wrap or foil. Freeze for 4–5 hours or overnight until set. Chef tip - Alternatively, you can set this Indian ice cream dessert in a large bowl and serve it with ice cream scoops, or use a loaf pan to freeze it and then slice it for serving.
Serving suggestions 🍽
Remove the cling wrap and garnish the kulfi with edible rose petals, saffron strands, chopped nuts, or even silver/gold vark for an elegant touch. Serve the Kulfi Ice Cream With Gulab Jamun directly in the matkas—there’s no need to remove them since they’re perfect individual portions.
This Gulab Jamun Matka Malai Kulfi is ideal for festive celebrations like Diwali, Holi, Thanksgiving, Christmas, Ganesh Chaturthi, Navratri, or New Year. It also shines at potlucks, brunches, game nights, birthdays, baby showers, weddings, and any special gathering where you want to impress with a unique Indian fusion dessert.
If frozen desserts are your jam, here are some must-try recipes you’ll love: Guava Ice Cream, Gulkand Ice Cream, Vegan Chocolate Coconut Ice Cream, Strawberry Marshmallow Ice Cream, Carrot Halwa Ice Cream, Mango Peach Creamicles, Strawberry Cheesecake Ice Pops, and Blueberry Masala Soda Popsicles! Each one brings a unique fusion twist—perfect for cooling off in style!
Top recipe tips 💭
To make this recipe gluten-free, simply use gluten-free bread, and consider substituting brown or cane sugar for regular white sugar in the syrup for a richer flavor. If you find shaping the gulab jamun balls challenging, adding 1-2 tablespoons of almond flour or milk powder can help bind the mixture, though it’s usually not necessary. For the kulfi base, instead of condensed milk, you can use heavy cream or khoya; just keep in mind you’ll need to cook the mixture a bit longer to achieve the right thickness. To prevent ice crystals from forming on the kulfi, it’s important to cover the matkas tightly with cling wrap. If you don’t have matkas, any molds with lids will work well.
Recipe FAQs 📖
You can prepare gulab jamuns from scratch using this detailed recipe or opt for convenient ready-made mixes available at Indian grocery stores or online retailers like Amazon. Store-bought or frozen gulab jamuns also work perfectly for this recipe. Alternatively, you can order fresh gulab jamuns from an Indian restaurant or repurpose leftover gulab jamuns to create this delicious fusion dessert. This recipe is especially ideal for using up any holiday leftovers—simply transform your extra gulab jamuns into creamy kulfis and freeze them for a delightful treat anytime.
Stick to the exact measurements provided and stop cooking once it reaches a one-string consistency. You'll know it's ready when the syrup coats the ladle and falls in a single thread when poured.
If the syrup begins to crystallize, add a few drops of lemon juice. If that doesn’t resolve it, stir in a couple of teaspoons of water and gently heat the syrup again—without bringing it to a boil.
These Gulab Jamun Kulfi desserts can be stored in the freezer for up to a few months. You can also prep in stages—make the kulfi mixture ahead of time and refrigerate it for 3–4 days before freezing.
Similarly, gulab jamuns can be made in advance and stored in the refrigerator for up to a week. When ready, simply assemble as per the recipe and freeze until set. This makes it a perfect make-ahead Indian fusion dessert for festivals, parties, or special occasions.
To make this Indian fusion dessert completely plant-based, simply substitute regular milk with unsweetened almond milk, oat milk, or any other dairy-free milk of your choice. Use vegan condensed milk (readily available in stores or online) in place of the traditional version.
The rest of the ingredients used in this kulfi are naturally vegan, making it easy to enjoy this dairy-free twist on a classic Indian treat.
Yes! If you prefer a healthier option, you can air-fry the gulab jamuns. Preheat your air fryer to 350°F (175°C), lightly spray the shaped balls with cooking spray, and air-fry them for 10–15 minutes or until golden brown. This method reduces the oil content while still giving you deliciously crisp gulab jamuns. You can also shallow fry them in the Appe Pan like Paniyarams.
Matka Malai Kulfi is incredibly versatile and can be customized with various flavorings. Try these ideas:
Mango Kulfi – Add mango pulp for a fruity twist.
Rose Kulfi – Mix in rose syrup for a floral, fragrant flavor.
Paan Kulfi – Blend in paan leaves and gulkand for a refreshing meetha-paan-style kulfi.
You can also experiment with flavors like saffron-cardamom, pistachio, or chocolate for more unique variations.
Favorite Fusion recipes
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Recipe 📖
Malai Kulfi With Gulab Jamun
Equipment
Ingredients
To make bread gulab jamun
- 1 cup breadcrumbs
- ⅛ teaspoon cardamom powder
- 6 tablespoon milk
To make the sugar syrup
- 1 cup sugar
- 1 cup water
- ½ tablespoon rose water
To make the kulfi mixture
- 2 cups milk
- ½ cup condensed milk
- 1 tablespoon corn flour
- 1 tablespoon milk
- ⅛ teaspoon cardamom powder
Instructions
To make bread gulab jamun
- Add torn bread pieces to a blender jar. Also add cardamom powder to it.
- Pulse till they are crumbly. Then transfer to a bowl.
- Gradually add milk to it. Ensure the milk is at room temperature or slightly warm.
- Mix it together. Do not knead. Shape them into small balls by pressing them firmly. The proportion mentioned in the recipe makes 10 balls.
To make the sugar syrup
- Add water and sugar to a pan and cook on a low flame till the sugar melts.
- Increase the flame a bit and keep stirring it till it thickens and reaches one string consistency. Take it off the flame. Add rose water, and lemon juice (optional).
To fry the jamuns
- Heat oil for frying. To check if the oil is hot enough, add a small piece of the batter to the oil. If it sinks, it means the oil is not hot and if it immediately floats to the top, it's too hot. Lower the flame in that case.
- The right temperature of oil is when it takes a couple of seconds to float to the top. Fry the Gulab Jamuns in batches. Do not crowd them.
- Ensure it's evenly cooked by tossing them around. Keep the flame on medium all the time.
- Remove them onto a plate covered with tissues to soak off the excess oil. Then dunk them in the hot/warm sugar syrup. Leave them there.
To make the kulfi mixture
- Add milk to a thick bottomed pan. Pour condensed milk and then cook it on low flame for 25-30 minutes. Keep stirring and scraping the sides of the pan while doing so.
- Meanwhile mix a tablespoon of milk with corn flour in a small bowl. There should be no lumps.
- Once the milk has thickened and reduced in half, pour this corn flour slurry into it and also add the cardamom powder.
- Mix and take it off the flame. Let it cool down for 15 minutes.
- Fill the small matkis with this mixture. Place a gulab jamun in the center and cover the matkis with a cling wrap. You can also chop the gulab jamuns and add it to the mixture.
- Freeze for 4-5 hours or it's time to serve. Remove the cling wrap, garnish with edible rose petals, saffron, and/or chopped nuts. You can also add silver/gold vark on top.
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