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The KILIG Kitchen · Sundaes
Gulab Jamun Royal Sundae
Vegetarian
Ingredients
- VANILLA ICE CREAM BASE
- Full-fat milk - 180g
- Fresh cream - 60g
- Sugar - 30g
- Milk powder - 12g
- Vanilla extract - 2g
- RABRI
- Full-fat milk - 250g
- Sugar - 15g
- Cardamom powder - pinch
- Saffron - few strands
- SUNDAE COMPONENTS
- Vanilla Ice Cream - 180g
- Gulab jamun - 2 pieces (quartered)
- Rabri - 30g
- Pistachios - 15g
Method
- STEP 1 – BUILD BASE:
- Blend all base ingredients.
- Freeze for 24 hours.
- Process using Ice Cream Mode.
- STEP 2 – PREPARE RABRI:
- Reduce milk by 40%.
- Add sugar, saffron and cardamom.
- Cool completely.
- STEP 3 – ASSEMBLY:
- Add rabri to the base of the serving cup.
- Add the first scoop of vanilla ice cream.
- Add gulab jamun pieces.
- Add a second scoop.
- Spoon remaining rabri over the top.
Chef's Notes
Gulab jamun should be warm or room temperature — drain excess syrup or the sundae turns watery and too sweet.
Serving Suggestions
Finish with: Pistachio dust, Saffron strands, Rose petals.