We’ve fallen head over heels for Gulab Jamun, that iconic Indian dessert made from milk solids fried to golden perfection and soaked in fragrant syrup. It’s a treat that’s been warming hearts for generations, blending rich flavors with a touch of nostalgia.
Now we’re taking it up a notch by pairing it with creamy ice cream, creating a delightful contrast of warm and cool textures. This fusion recipe brings a modern twist to a classic, making it perfect for your next gathering or a simple indulgence at home.
Whether you’re new to Indian sweets or a longtime fan, we’ll guide you through this easy recipe that promises to impress.
Ingredients
We carefully select these ingredients to craft our irresistible Gulab Jamun with ice cream, blending traditional flavors with a refreshing twist for an unforgettable dessert experience.
For Gulab Jamun
To prepare the soft, fried dough balls that form the heart of our Gulab Jamun, gather these key ingredients in the order we use them:
- 1 cup milk powder: Sifted to ensure a smooth texture.
- 1/4 cup all-purpose flour: For binding the mixture.
- 1/4 teaspoon baking powder: To help the dough rise during frying.
- 2 tablespoons ghee: Melted, for a rich, authentic taste.
- 1/4 cup whole milk: Added gradually to form the dough.
- Oil or ghee for frying: Enough to fill a deep pan, heated to 350°F for even cooking.
For Sugar Syrup
Next, we prepare the sweet, aromatic syrup that soaks our Gulab Jamun, infusing them with flavor—here are the ingredients in the sequence we incorporate them:
- 2 cups granulated sugar: Dissolved in water for the base.
- 1 cup water: Boiled to create the syrup.
- 4-5 green cardamom pods: Crushed for a fragrant spice note.
- 1 teaspoon rose water: Stirred in at the end for a subtle floral essence.
For Ice Cream
- 2 cups heavy cream: Chilled and whipped for a homemade version.
- 1 cup whole milk: Combined with cream for the base.
- 3/4 cup granulated sugar: Whisked in for sweetness.
- 1 teaspoon vanilla extract: For a classic flavor boost.
- Or, 1 pint store-bought vanilla ice cream: Ready-to-use for quick assembly.
Equipment Needed
To bring our Gulab Jamun with Ice Cream recipe to life, we rely on a handful of essential tools that ensure precision and ease throughout the preparation. Drawing from the ingredients we outlined earlier, these items support everything from mixing the dough to frying and assembling the final dessert.
We categorize the equipment based on the key stages of the recipe:
- Mixing and Dough Preparation:
- A medium-sized mixing bowl for combining milk powder, flour, and other dry ingredients—ensuring even blending without lumps.
- A fine-mesh sifter to aerate the milk powder, which helps achieve the signature soft texture of Gulab Jamun.
- Measuring cups and spoons for accurate portions of milk, ghee, and baking powder, as precise measurements are crucial for the dough’s consistency.
- Frying and Syrup Making:
- A deep frying pan or kadai (a traditional Indian wok) for submerging and frying the dough balls in oil or ghee—opt for one with high sides to prevent oil splatters and maintain even heat.
- A slotted spoon or spider strainer to safely remove fried Gulab Jamun from the hot oil, allowing excess oil to drain effortlessly.
- A medium saucepan for preparing the sugar syrup, where you’ll infuse flavors like cardamom and rose water—choose one with a heavy bottom for consistent simmering.
- Ice Cream Assembly and Serving:
- An electric mixer or whisk if we’re making homemade ice cream from scratch, to whip the cream and sugar into a smooth, creamy base.
- A freezer-safe container for chilling homemade ice cream mixtures, ensuring they set properly for that cool contrast against warm Gulab Jamun.
- An ice cream scoop for portioning store-bought or homemade ice cream neatly onto plates, enhancing the dessert’s presentation and enjoyment.
In our experience, having these tools on hand not only streamlines the process but also elevates the final result, making your Gulab Jamun with Ice Cream a standout treat for any occasion.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to create our irresistible Gulab Jamun with Ice Cream. We promise this process will yield warm, syrupy delights paired with creamy ice cream for a truly indulgent treat.
Prepare the Dough
To start, sift 1 cup of milk powder, ½ cup of all-purpose flour, and ¼ teaspoon of baking powder into a large mixing bowl for a smooth texture. Next, add 2 tablespoons of melted ghee and gradually pour in ¼ cup of whole milk, stirring with a spoon until the mixture forms a soft, sticky dough—avoid over-kneading to keep it tender. Divide the dough into 15-20 small portions and roll each into smooth balls, ensuring there are no cracks for even frying; this step creates the perfect base for our fluffy Gulab Jamun.
Fry the Gulab Jamun
Heat 2 cups of oil or ghee in a deep frying pan over medium heat until it reaches 350°F (use a thermometer for accuracy). Gently drop 5-6 dough balls into the hot oil, frying them in batches to prevent crowding; stir occasionally to ensure even browning. Cook for 5-7 minutes until the balls turn a rich golden brown and float to the surface, releasing a warm, nutty aroma that signals their readiness—remove with a slotted spoon and drain on paper towels for a crispy exterior.
Make the Sugar Syrup
In a medium saucepan, combine 2 cups of granulated sugar with 1 cup of water, bringing it to a boil over medium-high heat while stirring until the sugar dissolves completely. Add 4 crushed green cardamom pods and 1 teaspoon of rose water, then simmer for 10 minutes to create a sticky, fragrant syrup—test its consistency by dropping a bit into cold water; it should form a soft ball. This syrup will infuse our Gulab Jamun with its signature sweet, floral essence, elevating the dessert’s flavor profile.
Soak the Gulab Jamun
While the fried Gulab Jamun are still warm, carefully add them to the hot sugar syrup in the saucepan. Let them soak for at least 1-2 hours, or cover and refrigerate overnight for deeper absorption—the balls will plump up and become irresistibly soft and juicy, with the syrup penetrating every layer for a melt-in-your-mouth experience. Stir gently once or twice to ensure even coating, allowing the spices to meld and enhance the overall taste.
Assemble with Ice Cream
To serve, scoop 2-3 soaked Gulab Jamun into individual bowls, then top with a generous scoop of creamy vanilla ice cream—whether homemade or store-bought, the cool contrast against the warm, syrupy balls creates a delightful sensory balance. For added flair, drizzle extra syrup over the top and garnish with a sprinkle of crushed pistachios; this final step transforms our traditional Indian sweet into a modern fusion dessert that’s perfect for sharing at gatherings.
Make-Ahead Instructions
One of the joys of preparing Gulab Jamun with Ice Cream is its flexibility for advance planning, allowing us to savor the warm, syrupy sweetness without last-minute rushes. We recommend focusing on key components like the dough balls, syrup, and ice cream to streamline our dessert assembly.
Preparing the Gulab Jamun Dough
We can make the dough up to 2 days in advance for optimal freshness. Start by sifting 1 cup of milk powder, ¼ cup of all-purpose flour, and ½ teaspoon of baking powder into a bowl. Mix in 2 tablespoons of melted ghee and enough whole milk (about ¼ cup) to form a soft, pliable dough. Roll the dough into small balls, about 1-inch in diameter, and place them on a parchment-lined tray. Cover tightly with plastic wrap and refrigerate. This step ensures the balls hold their shape and absorb flavors beautifully when fried later.
Frying and Soaking the Gulab Jamun
Fry the dough balls and soak them in syrup ahead of time for up to 24 hours. Heat oil or ghee in a pan over medium heat, then fry the chilled balls until they turn a golden brown and develop that irresistible crisp exterior. Meanwhile, prepare the syrup by boiling 2 cups of granulated sugar with 1 cup of water, 4 crushed green cardamom pods, and 1 teaspoon of rose water until it reaches a sticky consistency. Once fried, immerse the hot Gulab Jamun in the warm syrup and let them soak for at least 2 hours. Store the soaked balls in an airtight container in the refrigerator, where they maintain their moist, aromatic essence.
Handling the Ice Cream
For the ice cream component, we have options that enhance convenience. If making it from scratch, prepare a simple vanilla base with 2 cups of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, and 1 teaspoon of vanilla extract up to 3 days ahead. Churn it in an ice cream maker, then freeze in an airtight container. For quicker preparation, use store-bought vanilla ice cream and keep it in the freezer. Always allow it to soften slightly before serving to achieve that perfect, creamy contrast against the warm Gulab Jamun.
Storage and Reheating Tips
To preserve flavors and textures, store components separately:
- Gulab Jamun: Keep in the refrigerator for up to 3 days; reheat gently in the syrup over low heat for 5 minutes to restore their soft, syrup-infused warmth.
- Syrup: Store in a sealed jar in the fridge for up to a week; rewarm as needed for drizzling.
- Ice Cream: Maintain in the freezer and scoop fresh for each serving to avoid melting issues.
By planning ahead, we elevate our Gulab Jamun with Ice Cream experience, ensuring every bite delivers a harmonious blend of traditions and ease.
Conclusion
We’ve shared this Gulab Jamun with ice cream recipe to inspire your kitchen adventures. It’s a simple fusion that brings warmth and creaminess together in every bite. We’re confident you’ll love how it elevates any gathering. Try it soon and let us know your twists—it’s all about creating sweet memories.
Frequently Asked Questions
What is Gulab Jamun and why is it popular?
Gulab Jamun is a classic Indian dessert made from fried milk solids soaked in sweet syrup, offering a nostalgic, indulgent taste. It’s beloved for its soft texture and aromatic flavors from cardamom and rose water, making it a staple at celebrations. This recipe adds a modern twist by pairing it with ice cream for a warm-cool contrast, appealing to both newcomers and fans.
How do you make Gulab Jamun with Ice Cream?
Start by mixing milk powder, flour, baking powder, ghee, and milk to form dough balls. Fry until golden, then soak in cardamom-infused sugar syrup. Serve warm with vanilla ice cream for a delightful fusion. The process takes about 45 minutes and serves 4-6, perfect for gatherings.
What ingredients are needed for Gulab Jamun with Ice Cream?
For Gulab Jamun, you’ll need milk powder, flour, baking powder, ghee, milk, sugar, water, cardamom, and rose water. For ice cream, use heavy cream, milk, sugar, and vanilla extract, or opt for store-bought. This simple list serves 4-6 and blends traditional and modern elements easily.
What equipment is required to prepare this dessert?
You’ll need bowls for mixing dough, a frying pan for cooking, a saucepan for syrup, and serving dishes. Basic tools like a sifter, spoon, and ice cream scoop streamline the process, making it accessible for home cooks to create this fusion treat efficiently.
Can I make Gulab Jamun ahead of time?
Yes, prepare the dough up to 2 days in advance and fry/soak the balls ahead. Store in an airtight container in the fridge for up to 3 days. For ice cream, make the base 3 days prior and freeze. This allows easy assembly, perfect for stress-free entertaining.
How should I store leftover Gulab Jamun with Ice Cream?
Store Gulab Jamun in syrup in the fridge for up to 3 days in an airtight container to keep them moist. Freeze ice cream separately for up to a week. Reheat Gulab Jamun gently before serving with fresh ice cream to maintain the best texture and flavor.