Gulabjamun and Mawadaar Kulfi

Kulfi is a popular flavored frozen dessert made from milk which originated in South Asia and is popular throughout neighbouring countries in the Middle East. It has similarities to ice cream in taste, texture and preparation.  Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. Thus, it is usually considered a distinct category of frozen dairy-based dessert.  Traditionally in India, kulfi is sold by street vendors called kulfiwallahs who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a "matka", filled with ice and salt. It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cardamom and similar. Often it is served as Falooda Kulfi which is kulfi with rice noodles, rose syrup and other ingredients. Popular flavors include pistachio, mango, vanilla, and rose. (source : wikipedia)

So here I made my kulfi with Rose Syrup and coconut...also I haven't used any cornflour to thicken the milk, but instead I added Paneer (Indian cottage cheese)..because I like my kulfi very rich and it has to have grainy texture not smooth...The special texture comes from the small bits of milk-skin, by simmering the milk slowly.

You will need :-

• 500 ml full fat milk
• 4 tbsp full fat milk powder
• 300ml Condense milk
• 200 ml whipping cream
• few drops of Rose water
• 1 tsp rose syrup
• 2 tbsp dry coconut powder
• 4 tbsp grated paneer
• few drops of coconut extract

Method :-

Put first three things in a non stick or heavy bottom pan and mix well and bring to the boil.  Simmer about 30-40 minutes, stirring constantly (the mixture should be thickened and reduced).  Now add other stuff (except cream) and remove from the heat and leave it to cool at room temperature. Now whisk cream until thick and fluffy, and add to the cooled milk mixture and fold gently.  Now pour the mixture into a small ramekins or kulfi moulds and wrap with the kitchen foil or cling film and freeze about 7-8 hours or all night. Kulfi is eaten when it is slightly melting on the outside/edges. So, take out of the freezer 10-20 minutes before serving, less in hot countries.  Serve it own its own or falooda...

Note : by adding milk powder, mixture thickens more quickly and also it gives Khoya or Mava taste to the kulfi. and by adding paneer , kulfis texture becomes grainy. so that is the way kulfi has to be in my opinion.

Gulab jamun (Hindi: गुलाब जामुन, Urdu: گلاب جامن) is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.Gulab jamun originates from an Arabic dessert, Luqmat Al-Qadi (Arabic for "the judge's bite"), that became popular in the Indian Subcontinent during the Mughal era. Rosewater syrup is often used; however saffron syrup and honey are also common. The dessert also became popular in Turkish-speaking areas, spreading to the Ottoman Empire. Gulab jamun is a dessert often eaten at festivals or major celebrations such as weddings, parties or on any happy occasion, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of Gulab jamun and every variety has a distinct taste and appearance. (Source wikipedia) 

You will need ;- (for the sugar syrup)

• 1 cup sugar
• 2-3 tbsp rose water
• water

Method:-

Take the sugar in a heavy pan and add water to just cover the sugar. Boil for about 7-8 minutes.The syrup is done when , while dropping from a spoon it falls in a thin single thread.

You will need :- (for the Jamun)

• 7 tbsp whole milk powder
• 3 tbsp self raising flour
• 1 tsp semolina
• 3 tsp ghee or unsalted butter
• 1 tbsp cardamom and saffron - crushed
• 3-4 tbsp double cream
• few mls milk if needed
• 15-20 pistachio nuts

Method :-

Mix all the ingredients (except pistachio nuts) and form a soft dough.  leave a side for about half an hour.  If dough gets little hard or dry use milk to make softer again.  Now make balls of even size and stuff one pistachio nut in them.  Heat sunflower oil well. Switch of the heat and cool a little.  Let in some of the jamuns(3-4), when they rise up put back on heat and fry them on a slow heat till medium brown.  Remove from the oil and put them in Sugar syrup to soak.  Repeat for all the jamuns.  let it soak for 6-7 hours and serve...you can serve with any ice cream or whipped cream..I served mine with cream.