Jul 13, 2017

Gulab Jamun Vermicelli Pudding Kulfi

Our Indian home always fill-up with one or two mithais every time. If you fed-up with normal mithai then it’s time to taste fusion and try something innovative. We reveal one more recipe under the category of fusion with Indian mithai... i.e. Gulab Jamun Vermicelli Pudding Kulfi. 

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

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

5-6 Mini Gulab Jamuns
1 Tbsp. Chopped Nuts, Garnishing

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.

Did you make this recipe?
If yes, do let us know how it turned out in the comments below. Do share a picture with us simplytadka@gmail.com  or share on Instagram with hashtag #simplytadkarecipes and tag us @simplytadka.


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  1. Looks delicious and nice combination.

  2. Great fusion , seviyan is a nice addition to the Kulfi , I have made Gulab Jamun Kulfi and this is a step further . Great pick!

  3. That's a fantastic idea and a great dish to makeover!

  4. Wow....this is such an innovative dessert.

  5. That is a truly unique combination... I would love to try it.

  6. Wow, Priya love the makeover. Just yum.

  7. Preeti I am coming over. awesome makeover!!

  8. thats like payasam in kulfi form - looks so good

  9. I love both jamuns and kheer. And that too in kulfi form, I could never say no to this delicious dessert..

  10. Gulab jamun and vermicelli kulfi looks very innovative and tempting.

  11. Wow exotic dessert preeti! Looks tempting!


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