Gulab Jamun Stuffed Malai Matka Kulfi - A Creative Fusion Dessert Delight! This unique Indian ice cream masterpiece is a cherished holiday treat, blending the delectable flavours of gulab jamun and kulfi into one delightful dessert. Crafted with simplicity and speed, it's a sweet sensation worth savouring.

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 recipe is just for people like us! It's got two of our favourite desserts infused into one!

If you have never tried it, it is a very popular Indian dessert! Gulab Jamun is fried, golf ball-sized balls, made with flour, that are then soaked in rose-flavoured sugar syrup. They are soft and spongy in texture. 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.

This recipe beautifully combines these two delicacies, offering a visually striking and mouthwatering dessert that's sure to captivate your senses! The fusion of Gulab Jamun with creamy Kulfi ice cream elevates the indulgence factor of this classic Indian sweet to new heights.

Fusion creations are crowd-pleasers at gatherings and this Gulab Jamun Matka Kulfi perfectly fits the bill with its unique and innovative approach to satisfying sweet cravings.

Ingredients :

Bread Gulab Jamun:

• 150g breadcrumbs


• 1/8 tsp cardamom powder


• 6 tbsp milk

Sugar Syrup:

• 200g sugar


• 235ml water


• ½ tbsp rose water

Kulfi Mixture:

• 475ml milk


• 120ml condensed milk


• 1 tbsp cornflour


• 1 tbsp milk


• 1/8 tsp cardamom powder

Serves : 6

Cooks In : 1 hour and 5 min

Difficulty : Easy

Preparation Method :

Bread Gulab Jamun:
1. Add breadcrumbs and cardamom powder into a blender jar and pulse till they properly mix together. Then transfer to a bowl.
2. Gradually add milk to it. Ensure the milk is at room temperature or slightly warm.
3. Mix it together. Do not knead. Shape them into small balls by pressing them firmly. The proportion mentioned in the recipe makes 10 balls.

Sugar syrup:
1. Add water and sugar to a pan and cook on a low flame till the sugar melts.
2. Increase the flame a bit and keep stirring it till it thickens and reaches a one-string consistency. Take it off the flame. Add rose water.

Fry the Jamuns:
1. 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.
2. 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.
3. Ensure they are evenly cooked by tossing them around. Keep the flame on medium all the time. 4. 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.

Kulfi mixture:
1. 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.
2. Meanwhile mix a tablespoon of milk with cornflour in a small bowl. There should be no lumps.
3. Once the milk has thickened and reduced in half, pour this cornflour slurry into it and also add the cardamom powder.
4. Mix and take it off the flame. Let it cool down for 15 minutes.

Assembly:
1. Fill the small Matkis with Kulfi mixture.
2. Place a Gulab Jamun in the centre and cover the Matkis with a cling wrap. You can also chop the Gulab Jamuns and add them to the mixture.
3. Freeze for 4-5 hours or it's time to serve. Remove the cling wrap and garnish with edible rose petals, saffron and/or chopped nuts. You can also add silver/gold vark on top.

Tips :

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 moulds with lids.