Malai Kulfi With Gulab Jamun

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.

Course Dessert

Cuisine Indian

Prep Time 5

Cook Time 1

Freezing time 4

Servings kulfis

Calories 347.58kcal

Author Priya Lakshminarayan

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.

Notes

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.

Nutrition