Enjoy the goodness of gulab jamun and kulfi together in one dessert! Simple, easy, and quick to make. 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! 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 of the original recipe without compromising on the taste. 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 summer. 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. 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. 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. This gulab jamun recipe is very easy and simple to make. Read notes below for alternatives.
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. 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. 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 with lids. 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.
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