Jalebi and Rabri Ice Cream

This delicious, unique and luxurious ice cream is perfect for the festive season. You can use store-bought or homemade jalebis. If you don’t have an ice cream machine, simply pour the mixture into popsicle molds and freeze until set.

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Recipe

jalebi and RABRi ice cream

(Makes 4 servings)

Ingredients

1 cup whole milk
1 tsp corn flour 
4 -5 tbsp sweetened condensed milk* 
1/4 tsp ground green cardamom
Pinch of saffron 
1 tbsp slivered almonds, divided 
1 tbsp chopped pistachios, divided 
1 cup cream (I used Amul Fresh Cream)
1/2 tsp rose water (optional)
2 fresh jalebis (homemade or store bought), broken into bits

Method

Reserve 1 tbsp of milk and dissolve the corn flour in it.

Transfer the rest of the milk to a wide, heavy bottomed pan along with the condensed milk. Bring to a boil over medium heat, stirring frequently.

Lower the heat and cook for 8-10 minutes (stirring frequently and scraping down the sides of the pan) until the milk has reduced and thickened a bit.

Add the ground cardamom, saffron, nuts and the cornflour slurry. Stir well and continue to cook, stirring continuously for 3-5 minutes, then turn off the heat.

Stir in the rose water and cream. Mix well to combine and set the mixture aside to cool.

Once the ice cream base has cooled to room temperature, mix in the jalebi bits. Transfer the mixture into an ice cream machine and follow the manufacturer’s instructions.

Alternately, you can spoon the mixture into kulfi molds and freeze until set.

* Adjust the quantity of condensed milk to taste. I used store-bought jalebis, so I used 4 tbsp as did not want the ice cream to be overly sweet. You can increase the amount of condensed milk according to your liking.