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Gulab Jamun Kulfi recipe | Kulfi with Gulab Jamun Pieces |
Tarla Dalal
24 July, 2018
Table of Content
Gulab Jamun Kulfi recipe | Kulfi with Gulab Jamun Pieces |
Gulab Jamun Kulfi is a testament to the innovative spirit of Indian desserts, a delightful fusion that brings together two beloved sweet treats into one irresistible indulgence. This unique creation combines the rich, creamy texture of traditional kulfi with the soft, syrup-soaked tenderness of gulab jamuns, offering a multi-layered sensory experience. It's a perfect example of how culinary traditions can evolve to create something new and exciting while honouring classic flavors.
The foundation of any great kulfi lies in its rich, thickened milk base, and this recipe is no exception. Full-fat milk is simmered with condensed milk over a medium flame for a significant period, typically around 40 minutes after coming to a boil. This slow reduction process is crucial; it concentrates the milk's flavors, making it incredibly creamy and naturally sweet, which are hallmarks of authentic kulfi. Occasional stirring prevents the milk from sticking to the bottom, ensuring a smooth base.
To further enhance the kulfi's velvety texture and stability, a cornflour slurry is introduced into the simmering milk mixture. This acts as a thickening agent, preventing the formation of large ice crystals during freezing and contributing to the kulfi's characteristic smooth, dense consistency. A touch of aromatic cardamom powder is also added at this stage, infusing the base with its warm, fragrant notes, which perfectly complement the sweetness and creaminess. The mixture is then cooked on a slow flame, with continuous stirring, until it achieves a desirable thick consistency, signaling it's ready for cooling.
The ingenious element of Gulab Jamun Kulfi, as its name suggests, is the incorporation of miniature gulab jamuns directly into the kulfi itself. These small, syrupy fried milk solids, already bursting with sweet flavor, are carefully placed within the kulfi molds. They provide pockets of soft, sugary delight that offer a pleasant contrast to the firm, chilled kulfi. This addition not only enhances the flavor profile but also adds an exciting textural dimension, making each bite an adventure.
Assembling the kulfi involves layering: the kulfi mixture is first poured halfway into the molds, then four gulab jamuns are nestled inside, followed by more kulfi mixture to fill and seal the mold. This layering ensures that the gulab jamuns are evenly distributed within the kulfi. The molds are then sealed and frozen for an extended period, typically 10 to 12 hours, allowing the kulfi to set completely and the flavors to fully meld. This slow freezing process helps achieve the dense, un-aerated texture characteristic of traditional kulfi.
Finally, unmolding the Gulab Jamun Kulfi requires patience. Instead of using water, which can make the kulfi soggy, the molds are left outside the freezer for a few minutes to slightly soften the exterior, allowing for easy extraction with a wooden skewer. Served immediately, this fusion dessert is a true celebration of Indian sweets. The cool, creamy kulfi with its subtle cardamom notes perfectly balances the rich, syrupy sweetness and soft texture of the embedded gulab jamuns, making it a truly memorable and indulgent treat for any occasion.
Tags
Preparation Time
10 Mins
Cooking Time
62 Mins
Total Time
72 Mins
Makes
6 kulfis
Ingredients
Main Ingredients
24 small gulab jamuns
4 cups full fat milk
3/4 cup condensed milk
1 tbsp cornflour
2 tbsp milk
1/4 tsp cardamom (elaichi) powder
Method
for Gulab Jamun Kulfi
- In a small bowl put 1 tbsp cornflour.
- Add 2 tbsp milk.
- Mix well.
- Keep aside.
- In a deep non stick pan, put 4 cups full fat milk ( Buffalo Milk).
- Add 3/4 cup condensed milk.
- Bring it to a boil on a medium flame, while stirring occasionally, so that the milk does not stick to the bottom of the pan. It should take approximately 9 to 10 minutes.
- Simmer the milk on a low flame for 40 minutes while stirring occasionally.
- Add the cornflour mixture.
- Add cardamom (elaichi) powder.
- Mix well and cook on a slow flame, while stirring occasionally for 12 minutes or till it becomes thick. Switch off the flame, allow the mixture to cool completely.
- Fill one kulfi mould halfway with the prepared kulfi mixture.
- Add 4 gulab jamuns into the kulfi mould.
- Pour more of the prepared kulfi mixture over the gulab jamuns.
- Seal the mould well using the lid. Repeat steps 6 to 8 to prepare 5 more kulfis. Freeze them for at least for 10 to 12 hours or till set.
- To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick in the centre of the kulfi and pull it out. Do not immerse the kulfi moulds in water to demould.
- Serve Gulab Jamun Kulfi recipe | Kulfi with Gulab Jamun Pieces immediately.
Gulab Jamun Kulfi recipe with step by step photos
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In a small bowl put 1 tbsp cornflour.
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Add 2 tbsp milk.
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Mix well.
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Keep aside.
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In a deep non stick pan, put 4 cups full fat milk ( Buffalo Milk).
![]()
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Add 3/4 cup condensed milk.
![]()
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Bring it to a boil on a medium flame, while stirring occasionally, so that the milk does not stick to the bottom of the pan. It should take approximately 9 to 10 minutes.
![]()
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Simmer the milk on a low flame for 40 minutes while stirring occasionally.
![]()
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Add the cornflour mixture.
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Add cardamom (elaichi) powder.
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Mix well and cook on a slow flame, while stirring occasionally for 12 minutes or till it becomes thick. Switch off the flame, allow the mixture to cool completely.
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Fill one kulfi mould halfway with the prepared kulfi mixture.
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Add 4 gulab jamuns into the kulfi mould.
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Pour more of the prepared kulfi mixture over the gulab jamuns.
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Seal the mould well using the lid. Repeat steps 6 to 8 to prepare 5 more kulfis. Freeze them for at least for 10 to 12 hours or till set.
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To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick in the centre of the kulfi and pull it out. Do not immerse the kulfi moulds in water to demould.
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Serve Gulab Jamun Kulfi recipe | Kulfi with Gulab Jamun Pieces immediately.
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Nutrient values (Abbrv)per plate
| Energy | 400 cal |
| Protein | 10.9 g |
| Carbohydrates | 42.8 g |
| Fiber | 0.1 g |
| Fat | 15.8 g |
| Cholesterol | 32 mg |
| Sodium | 38.1 mg |
Click here to view Calories for Gulab Jamun Kulfi
The Nutrient info is complete
Pempemp
Jan. 24, 2019, 2:16 a.m.
I love to eat kulfi, so far a variation I tried this recipe of Gulab Jamun Kulfi. It was a treat to bite the sweet gulab jamun with the rich creamy saffron kulfi.
Shrikant chikodi
May 18, 2016, 11:23 p.m.
