Every Indian loves hot gulab jamun and hot hot seviyan in chilled weather or festive time. But it’s very tough to eat this type mithais in hot summer. So to beat the heat, serve gulab jamun and kheer with a new twist... in form of kulfi.
Even you can also serve this recipe as
parfait where serve the layers of kheer and crushed gulab jamuns in
glass.
But I love kulfi version, for this you have to cook vermicelli pudding or you can say simple seviyan kheer in thick consistency and other side cut the gulab jamun into round shape and freeze in molds. Now your kulfi is ready to serve. Enjoy this chilled kulfi with your friends and family in hot summer.
Share your precious opinion with us. Gulab Jamun Vermicelli Pudding Kulfi
Preparation Time: 10Minutes Cooking Time: 15-20 Minutes Servings: 6 Category: Frozen Cuisine: Indian Cooking Method: Stove, Freezer
Ingredients Kesar Vermicelli Pudding 1/2 Cup Roasted Vermicelli 2 Cups Full Cream Milk 1/4 Cup Condense Milk 1/4 Tsp. Green Cardamom Powder Few Strands of Saffron 1 Tbsp. Chopped Almonds 1 Tbsp. Chopped Pistachios
Others 5-6 Mini Gulab Jamuns 1 Tbsp. Chopped Nuts, Garnishing
Instructions Boil the milk in thick bottom pan on high flame. Once milk starts boiling, switch the flame on low. Add roasted vermicelli in boiling milk, mix it and keep stirring continuously otherwise it comes together. After 5 minutes, Add cardamom powder and soaked saffron strands in boiling milk and mix it gently. Add condense milk and keep stirring on low flame. Add chopped nuts and cook for next 10 minutes. Now you get perfect saffron color in pudding... cook till to vermicelli glossy and thick consistency. Now kesar vermicelli pudding is ready to use further, keep in room temperature. Take few gulab jamuns and cut them into slices and keep in separate bowl. Now take kulfi molds, add one slice of gulab jamun in bottom, after that pour one or two tbsps vermicelli (depend on mold size). Again add two three slices and pour vermicelli pudding and topped with chopped nuts, add ice-cream stick and keep in freezer till to set. Now your Gulab Jamun Vermicelli Pudding Kulfi is ready to serve. ENJOY!
Notes: You can serve this recipe without freezing as parfait dessert in glass. Adjust the sugar level as per tastebuds as we already used some gulab jamun and condense milk. You can make simple vermicelli kheer or meethi seviyan.
Tags: how to make gulab jamun vermicelli kulfi, kulfi, pops, ice-cream, frozen, summer, simplytadka, food blogging, fusion, fusion with mithai, blogging marathon, gulab jamun, vermicelli kheer, vermicelli pudding, vermicelli kulfi, gulab jamun kulfi, dessert, no bake dessert, semiya kulfi.
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