Recipe- 3 Innovative Indian Fusion Dessert You Must Try At Home

Have you ever been in a situation where you are unable to decide which dessert to have, especially when all of them look so good? If there is no dessert to serve, a tub of ice cream in the fridge comes in handy.

If you're craving a midnight snack or dealing with a bad day, there is nothing more comforting than dipping into a bowl of ice cream.

# Malai Kulfi With Gulab Jamun

Ingredients

To Make Gulab Jamun

1 cup breadcrumbs
1/8 tsp cardamom powder
6 tbsp milk

To Make Sugar Syrup

1 cup sugar
1 cup water
1/2 tbsp rose water

To Make Kulfi Mixture

2 cups milk
1/2 cup condensed milk
1 tbsp corn flour
1 tbsp milk
1/8 tsp cardamom powder

Method

- Add torn bread pieces to a blender jar. Also add cardamom powder to it.

- Pulse till they are crumbly. Then transfer to a bowl.

- Gradually add milk to it. Ensure the milk is at room temperature or slightly warm.

- Mix it together. Do not knead. Shape them into small balls by pressing them firmly. The proportion mentioned in the recipe makes 10 balls.

- Add water and sugar to a pan and cook on a low flame till the sugar melts.

- Increase the flame a bit and keep stirring it till it thickens and reaches one string consistency. Take it off the flame. Add rose water, and lemon juice (optional).

- Heat oil for frying. To check if the oil is hot enough, add a small piece of the batter to the oil. If it sinks, it means the oil is not hot and if it immediately floats to the top, it's too hot. Lower the flame in that case.

- The right temperature of oil is when it takes a couple of seconds to float to the top. Fry the Gulab Jamuns in batches. Do not crowd them.

- Ensure it's evenly cooked by tossing them around. Keep the flame on medium all the time.

- Remove them onto a plate covered with tissues to soak off the excess oil. Then dunk them in the hot/warm sugar syrup. Leave them there.

- Add milk to a thick bottomed pan. Pour condensed milk and then cook it on low flame for 25-30 minutes. Keep stirring and scraping the sides of the pan while doing so.

- Meanwhile mix a tablespoon of milk with corn flour in a small bowl. There should be no lumps.

- Once the milk has thickened and reduced in half, pour this corn flour slurry into it and also add the cardamom powder.

- Mix and take it off the flame. Let it cool down for 15 minutes.

- Fill the small matkis with this mixture. Place a gulab jamun in the center and cover the matkis with a cling wrap. You can also chop the gulab jamuns and add it to the mixture.

- Freeze for 4-5 hours or it's time to serve. Remove the cling wrap, garnish with edible rose petals, saffron, and/or chopped nuts. You can also add silver/gold vark on top.

# Guava Ice Cream

Ingredients

3 Guava / Amrood
1/2 cup Water
1 cup Heavy Whipping Cream
1 cup Milk
1 cup Condensed Milk
1/2 cup Sugar
1 tbsp Salt
1 tbsp Chili Powder
1/2 tbsp black salt

Method

- The first step is to prep the guavas. If the skin is too hard, peel the skin. Else, chop them with the skin. Slice the guava in half, after cutting off the stem and bottom.

- Transfer to a blender and add water. Reserve some slices for garnish if you want.

- Blitz to make a smooth puree. Pass it through a sieve to discard the seeds and keep it aside for now. Add food color (if adding) now. You can also refridgerate it till needed.

- Prepare the garnish by mixing chilly powder, salt and black salt. Keep it aside as well.

- Add heavy whipping cream (straight from the fridge) to a mixing bowl. Using an electric beater, pulse it. You can also do this using a whisk. Beat till it forms soft peaks and is double in volume. Be mindful of scrapping the edges as you beat.

- Add chilled whole milk, and condensed milk.

- Also add powdered sugar to the bowl. Next, add the guava puree. If you had reserved some guava slices, chop them finely and add to the bowl at this point.

- Mix and continue to beat it till it's all well combined.
- When you see bubbles on top, give it a light mix to dissolve the bubbles.

- Transfer the bowl to a freezer. No need to cover. Let it freeze for 2-3 hours.

- Then take it out and using a spatula, break the ice cream and stir it all over.This is done to prevent the ice crystals from forming.

- You can enjoy the ice cream right away as a soft serve if set. Else, freeze it again for 2 more hours.

- Once set, take it out of the freezer and let it sit out at room temperature for 5-10 minutes to soften slightly before scooping.

- Once set, take it out of the freezer and let it sit out at room temperature for 5-10 minutes to soften slightly before scooping.

- Additionally, dip your ice cream scooper in warm water before scooping. It helps.

- Serve up a scoop or two of this Indian ice cream in serving bowls, sprinkle the prepared garnish on top, and enjoy this chilled treat.

# Carrot Halwa Ice Cream

Ingredients

1 pound carrots
2 tbsp ghee
1 cup whole milk
1 cup heavy cream
14 oz condensed milk
2 tbsp mixed nuts
1/2 tbsp saffron

Method

- Finely grate carrots using a grater or a food processor. You can grate them very fine or keep them semi-thick.

- Add ghee or butter to a thick bottomed pan and once it melts, add the grated carrots. Roast the carrots on low-medium flame till they turn light golden.

- This could take around 7-8 minutes. Then stir in the milk and cream, and bring it to a boil. Keep the flame on medium.

- Now add condensed milk, and stir it in. Cook for 8-10 minutes or till the carrots become soft and are well blended in milk.

- Then, add the chopped nuts and saffron.

- It should be a thick flowing mixture like kheer.

- Transfer it to a bowl when done. Let it come to room temperature

- Refrigerate the carrot halwa mixture and freeze the ice cream base, overnight to get the best ice-cream.

- Then, pour this mixture into the frozen base of the ice cream maker and churn it as per the maker's instructions. This could take 15-20 minutes.

- Once it's done, immediately transfer it to an ice cream container. Place a lid and freeze the carrot halwa ice cream overnight.

- Prior to serving, let the container sit on your counter (out of the refrigerator) for about 10 minutes

- Then, add one, two, or even three scoops of carrot halwa ice cream in a bowl, garnish with some chopped nuts and saffron strands and serve.