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    Home » Desserts » Malai Kulfi With Gulab Jamun

    Published: Oct 30, 2021 · Modified: Oct 31, 2021 by Priya * This post may contain affiliate links.

    Malai Kulfi With Gulab Jamun

    Recipe Print
    2 hands reaching out to pick a Gulab Jamun Malai matka Kulfi and text at the top and bottom
    one round tray filled with Gulab Jamun Malai Matka Kulfis and text at the top
    3 image collage of Gulab Jamun Malai Matka Kulfi with text at the top

    Gulab Jamun (made with bread) Malai Matka Kulfi is an innovative Indian fusion dessert recipe. This Indian ice cream is a holiday favorite!

    Enjoy the goodness of gulab jamun and kulfi together in one dessert! Simple, easy, and quick to make.

    2 hands reaching out to pick a Gulab Jamun Malai matka Kulfi
    Perfect festive treat!

    Table of Contents

    • Two treats in one
    • Trending now
    • What is Gulab Jamun?
    • What is a Kulfi
    • Let's mix the two
    • Favorite Fusion recipes
    • Why make this
    • Ingredients needed
    • Here's how to make it
    • Serving suggestions
    • Tips, recommendations, and suggestions
    • Gulab Jamun recipe options
    • To make it vegan
    • Tips for sugar syrup
    • Ways to store it
    • Alternate flavors
    • Malai Kulfi With Gulab Jamun

    Two treats in one

    Have you ever been in a situation where you are unable to decide which dessert to have, especially when all of them look so good?

    This happens with KR all the time and he obviously ends up relishing all the desserts! This recipe is just for people like us! It's got two of our favorite desserts infused into one!

    Trending now

    What is Gulab Jamun?

    It is a very popular Indian dessert! They are fried, golf ball-sized balls, made with flour, that are then soaked in rose-flavored sugar syrup. They are soft and spongy in texture.

    Both of us actually love gulab jamuns. My mom would make it every year for Diwali. She would make a big batch and keep it on the dining table for us to eat.

    It would be all gone in no time! Similarly, KR also has a special liking for this Indian dessert. We try to get it every year for Diwali. But this year I decided to make it but with a twist!

    I have used leftover bread to make them instead of using flour. Bread Gulab jamuns are a nice variation to the original recipe without compromising on the taste.

    a servig bowl filled with bread gulab jamuns
    Soft and spongy!

    What is a Kulfi

    Kulfi is an Indian ice cream that resembles a popsicle! It is creamier in texture because it's made with milk and other milk products. That's why it's also called Malai Kulfi.

    The milk is slow-cooked till it reduces and thickens. Sweeteners like condensed milk or sugar are often used to make this delicious Indian ice cream.

    There is a special kulfi mold that is used to set this dessert. Setting them in small earthen pots called Matka is also another popular way of serving them.

    No matter whether you call it, Matka Kulfi or Malai Kulfi, it's a delicious Indian ice cream that's a crowd favorite. Enjoy it in any season and not just in summers.

    Let's mix the two

    This recipe is the perfect way to enjoy both these delicacies in one dish! It makes this dessert visually stunning and drool-worthy!

    Gulab Jamun served in kulfi ice cream takes this Indian dessert to the next level in terms of decadent flavor!

    Fusion recipes are always a HIT at parties. Everyone loves a sweet treat that's different and something new. This Gulab Jamun Matka Kulfi checks all the boxes.

    Favorite Fusion recipes

    My love for fusion recipes is real! I have many recipes to prove that. Here are some of my favorites Indian fusion savory and dessert recipes:

    • Paneer Samosa Naan Pizza
    • Puff Pastry Samosa
    • Mexican Pani Puri
    • Sweet Potato Tikki Chaat
    • Chai Cheesecake Jars
    • Thandai Chocolate Bark
    • Sweet Potato Puran Poli
    • Carrot Halwa Ice Cream
    • French Loaf Vada Pav
    Gulab Jamun Malai Matka Kulfis served with a lamp on a tray
    Lights up any dining table!

    Why make this

    • Two Indian desserts in one
    • Indulgent holiday treat
    • Super easy and quick to make
    • Can be made ahead of time
    • Works great when serving large crowds
    • Loved by all ages
    • This fusion Indian dessert can easily be made vegan

    Ingredients needed

    all the ingredients needed to make Gulab Jamun Malai Matka Kulfi placed on a table with labels on them
    That's all you need!

    To make the bread gulab jamuns, we need:

    Bread - discard the crust and break it into pieces. You can also use leftover bread for this recipe. I used scooped out bread from the French Loaf Vada Pav recipe.

    Do not throw away the crust, use them to make Bread Parmesan Fries. I hate wasting food.

    Milk - Feel free to use full-fat or low-fat milk. You can also use evaporated milk or any dairy-free milk.

    Cardamom powder and rose water are for flavoring. Besides these, we also need oil for deep frying.

    To make the malai kulfi, we need:

    Milk - Full-fat milk does full justice to this dessert. But feel free to use low-fat or 2% milk.

    Condensed milk for making it luscious and creamy and cardamom powder to give it an aromatic flavor. You can also use khoya instead. Corn flour is added to thicken the kulfi mixture.

    Besides these ingredients, we also need matkas or Kulhads. I got mine from India but you can find similar ones on Amazon.

    Here's how to make it

    6 image collage showing how to make bread gulab jamun
    Gulab Jamuns made with bread!

    This Indian fusion dessert recipe is divided into two parts. We need gulab jamuns that we have made from scratch here.

    This gulab jamun recipe is very easy and simple to make. Read notes below for alternatives.

    • 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.
    • Now prepare 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).
    • 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.
      • Garnish with saffron strands (optional). Leave them there for 20 minutes minimum.
    6 image collage showing how to make malai kulfi
    So easy to make!

    The second part of the recipe is to make the Matka Malai Kulfi mix.

    • Add milk to a thick bottomed pan.
    • Pour condensed milk and then cook it on low flame for 25-30 minutes. Keep stirring and scrapping 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 or foil. You can also chop the gulab jamuns and add it to the mixture. Freeze for 4-5 hours or leave it overnight.
    one round tray filled with Gulab Jamun Malai Matka Kulfis
    Fusion dessert at its best!

    Serving suggestions

    Remove the cling wrap, garnish it with whatever you have handy - edible rose petals, saffron, and/or chopped nuts. You can also add silver/gold vark on top.

    There is no need to remove the kulfi from the matkas. Serve it with the matkas. They are individual servings anyway.

    Serve these Gulab Jamun Matka Malai Kulfi on any happy or festive occasion like Diwali, Holi, Thanksgiving, Christmas, Ganesh Chaturthi, Navratri, or New Year.

    You can also serve this Indian fusion dessert at potlucks, brunches, weekends, game nights, events, or parties like birthday parties, baby showers, or even weddings.

    Tips, recommendations, and suggestions

    To make it gluten-free, use gluten-free bread. You can also use brown or cane sugar instead of regular white sugar to make the syrup.

    In case you are having trouble shaping the balls, add 1-2 tablespoons of almond flour or milk powder to help bind them. But you should not need it.

    If you don't want to deep-fry them, you can also air-fry them at 350 degrees F for 10-15 minutes. Spray the balls with cooking spray before air-frying them.

    Instead of condensed milk, you can also use heavy cream or khoya. In that case, you will need to keep cooking it a bit longer for the mixture to thicken.

    It's important to wrap the kulfis with cling wrap, else ice crystals will form on top. If you don't have matkas, feel free to use any other molds you have handy.

    You can also set this Indian ice cream dessert in one large bowl and serve it using ice cream scoops. Another way is to set it in a loaf pan. Cut and serve them in slices.

    Gulab Jamun recipe options

    You can either make gulab jamuns from scratch by following this recipe or using a ready mix that is available in Indian grocery stores or on Amazon.

    Even ready store-bought ones or frozen ones can be used. You can also order from an Indian restaurant or use leftover gulab jamuns and use them in this fusion dessert recipe.

    In fact, this is a great recipe to make even after the holidays. If you have any leftover gulab jamuns, just turn them into kulfis and freeze them.

    To make it vegan

    Use unsweetened almond or oat milk instead of regular milk and dairy-free condensed milk. The rest of the ingredients are already vegan-friendly in this Indian fusion dessert.

    Tips for sugar syrup

    Stick to the measurement provided. Stop cooking when it reaches one string consistency. Some indicators are - when the syrup coats the ladle, and when you pour the syrup, it should fall in one line consistency.

    If the syrup crystallizes, add a few drops of lemon juice. If that doesn't help, add a couple of teaspoons of water and heat it a bit without boiling it.

    Ways to store it

    These frozen kulfis stay good for months in the freezer. If you want, prepare the kulfi mixture and store it beforehand. It stays well in the fridge for 3-4 days.

    Even the gulab jamuns can be made in advance and stored in the fridge for a week.

    To make the kulfis, mix them as instructed in the recipe and then freeze them.

    Alternate flavors

    Matka Malai Kulfi can be made in many flavors. Add the mango pulp to make mango kulfi, rose syrup to make rose kulfi, or even paan leaves and gulkand to make paan kulfi.

    close up shot of Gulab Jamun Malai Matka Kulfi
    Do you want some?

    Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.

    2 hands reaching out to pick a Gulab Jamun Malai matka Kulfi

    Malai Kulfi With Gulab Jamun

    Gulab Jamun (made with bread) Malai Matka Kulfi is an innovative Indian fusion dessert recipe. This Indian ice cream is a holiday favorite! Enjoy the goodness of gulab jamun and kulfi together in one dessert! Simple, easy, and quick to make.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Freezing time: 4 hours
    Servings: 6 kulfis
    Calories: 347.58kcal
    Author: Priya Lakshminarayan

    Equipment

    Frying pan
    pan
    Matka or molds

    Ingredients 

    To make bread gulab jamun

    • 1 cup breadcrumbs
    • 1/8 tsp cardamom powder
    • 6 tbsp milk

    To make the sugar syrup

    • 1 cup sugar
    • 1 cup water
    • 1/2 tbsp rose water

    To make the kulfi mixture

    • 2 cups milk
    • 1/2 cup condensed milk
    • 1 tbsp corn flour
    • 1 tbsp milk
    • 1/8 tsp 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.

    Notes

    You can either make gulab jamuns from scratch by following this recipe or using a ready mix that is available in Indian grocery stores or on Amazon.
    Even ready store-bought ones or frozen ones can be used. You can also order from an Indian restaurant and use them in this recipe.
    If you don't want to deep-fry them, you can also air-fry them at 350 degrees F for 10-15 minutes. Spray the balls with cooking spray before air-frying them.
    To make it gluten-free, use gluten-free bread. You can also use brown or cane sugar instead of regular white sugar to make the syrup.
    Instead of condensed milk, you can also use heavy cream. In that case, you will need to keep cooking it a bit longer for the mixture to thicken.
    It's important to wrap the kulfis with cling wrap, else ice crystals will form on top. If you don't have matkas, feel free to use any other molds you have handy.
    You can also set it in one large bowl and serve it using ice cream scoops. Another way is to set it in a loaf pan. You can cut and serve them in slices.
    If you want to make it vegan, use unsweetened almond or oat milk instead of regular milk and dairy-free condensed milk. Rest of the ingredients are already vegan-friendly.
    Tips for sugar syrup
    Stick to the measurement provided. Stop cooking when it reaches one string consistency. Some indicators are - when the syrup coats the ladle, and when you pour the syrup, it should fall in one line consistency.
    If the syrup crystallizes, add a few drops of lemon juice. If that doesn't help, add a couple of teaspoons of water and heat it a bit without boiling it.

    Nutrition

    Calories: 347.58kcal | Carbohydrates: 66.17g | Protein: 7.55g | Fat: 6.39g | Saturated Fat: 3.46g | Polyunsaturated Fat: 0.65g | Monounsaturated Fat: 1.6g | Cholesterol: 18.55mg | Sodium: 209.09mg | Potassium: 261.99mg | Fiber: 0.85g | Sugar: 53.25g | Vitamin A: 228.19IU | Vitamin C: 0.68mg | Calcium: 218.91mg | Iron: 0.98mg
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
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    Did you make this recipe? Be sure to leave a star rating below!

    Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. 

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