There’s something truly magical about a dessert that balances richness, delicate sweetness, and a surprise inside, and that’s exactly why I adore the Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe. This Indian classic gets a luscious twist with a creamy, nutty center that melts in your mouth, while the fragrant rose and cardamom-infused sugar syrup adds a dreamy aroma. Each bite is a celebration of texture and flavor, making it the perfect dish to impress guests or treat yourself. Let me walk you through how to create these delightful little gems from scratch!
Ingredients You’ll Need
To make these stuffed gulab jamuns, you don’t need an extensive pantry—just a handful of thoughtful ingredients that come together beautifully. Each ingredient plays a vital role in creating the perfect balance of flavor, texture, and richness in the final dessert.
- Milk powder (1 cup/120g): The base of the dough, lending a tender and creamy texture.
- All-purpose flour (1/4 cup/30g): Helps bind the dough together for a smooth, pliable consistency.
- Baking powder (1/4 tsp): Gives the gulab jamuns a gentle rise and fluffiness.
- Ghee or unsalted butter (2 tbsp, melted): Adds richness and helps with softness in the dough.
- Milk (3-4 tbsp): Used to bring the dough together; add gradually for just the right softness.
- Salt (a pinch): To balance the sweetness and enhance flavor.
- Heavy cream (1/4 cup/60g): Whipped into the luscious filling, it creates a velvety creaminess.
- Powdered sugar (2 tbsp): Sweetens the cream filling delicately.
- Chopped pistachios (1/4 cup/30g): Adds a wonderful crunch and a nutty contrast inside the jamuns.
- Rosewater (1/2 tsp + 1 tsp): Infuses both the filling and syrup with subtle floral notes.
- Sugar (1 1/2 cups/300g): The foundation for the fragrant syrup that soaks into each gulab jamun.
- Water (1 1/2 cups/360ml): Used to prepare the sugar syrup.
- Cardamom pods (4-5, lightly crushed): Bring warmth and a spicy aroma to the syrup.
- Saffron strands (a few, optional): For a golden hue and subtle floral fragrance.
- Crushed pistachios: Used as a garnish for a final pop of color and texture.
- Edible rose petals: To make the presentation truly elegant and enchanting.
How to Make Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
Step 1: Prepare the Sugar Syrup
Start by combining sugar, water, lightly crushed cardamom pods, and saffron strands in a saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to let it simmer gently for about 5 to 7 minutes. This simmering step allows the syrup to thicken slightly and absorb the aromatics. Finally, stir in a teaspoon of rosewater to lend that characteristic floral aroma. Set the syrup aside but keep it warm—it’s crucial for soaking the gulab jamuns later to infuse them with sweet, fragrant juices.
Step 2: Whip Up the Cream and Pistachio Filling
While the syrup simmers, it’s time to prepare the luscious filling. Whip the heavy cream together with powdered sugar until soft peaks form—this fluffy texture brings a luxurious feel to each bite. Gently fold in the finely chopped pistachios and a hint of rosewater, which perfectly complements the flavors of the syrup. To keep the filling neat for stuffing, transfer it into a piping bag or set aside until you’re ready to use it.
Step 3: Make the Dough
In a mixing bowl, combine milk powder, all-purpose flour, baking powder, and a pinch of salt. Add melted ghee or butter and mix until the mixture becomes crumbly. Then gradually pour in the milk, blending just enough to form a soft, smooth dough. The key here is to avoid making the dough too sticky or too dry; it should be pliable so you can shape it easily without cracking.
Step 4: Shape and Stuff the Gulab Jamuns
Divide the dough into 15 to 20 even portions. Flatten each piece gently in your palm, place a small amount of the cream and pistachio filling in the center, and carefully seal the edges to encase the filling completely. Roll the stuffed portion into a smooth ball, ensuring there are no cracks. This step takes a bit of patience, but trust me, the gooey surprise inside makes it all worthwhile.
Step 5: Fry the Gulab Jamuns
Heat oil or ghee in a deep frying pan over medium-low heat. It’s important that the oil is hot but not smoking to achieve even cooking. Fry the balls in batches, turning them gently, until they develop a beautiful golden brown color all over. Remove them with a slotted spoon and drain any excess oil on paper towels. This slow frying keeps the gulab jamuns soft on the inside and perfectly crisp outside.
Step 6: Soak in Sugar Syrup
While the fried gulab jamuns are still warm, transfer them immediately into the warm sugar syrup. Let them soak for at least 1 to 2 hours, allowing the syrup to seep deep inside, making each bite juicy and sweet. This soaking step is essential for those melt-in-the-mouth moments that make this dish unforgettable.
How to Serve Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
Garnishes
When you’re ready to serve, sprinkle crushed pistachios generously over the gulab jamuns to add a vibrant green crunch that contrasts wonderfully with the syrupy softness. A scattering of edible rose petals on top instantly elevates the dish, making it feel festive and incredibly inviting. These small touches transform the dessert into a stunning centerpiece.
Side Dishes
This dish is quite rich and satisfying on its own, but pairing it with a light accompaniment can balance the experience. A cool glass of cardamom-infused milk or a simple scoop of vanilla ice cream can cut through the syrupy sweetness beautifully. For a traditional approach, serve it alongside a chilled bowl of rabri or fresh fruits to refresh the palate.
Creative Ways to Present
For parties or special occasions, try presenting the stuffed gulab jamuns in individual bowls with a drizzle of cool cream or a dusting of edible gold dust for extra glamour. You could also thread a few on skewers with rose petals tucked in between, lending a playful and elegant look. Whatever the presentation, the goal is to highlight their inviting, jewel-like appearance and the richness within.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), keep them submerged in the sugar syrup in an airtight container and refrigerate. They will maintain their softness and flavor for up to 3 days. Let them come back to room temperature before serving to recapture the original texture and taste.
Freezing
Freezing gulab jamuns isn’t typically recommended because the syrup’s texture can change and become grainy. However, if necessary, freeze only the unfried dough balls separately without the filling. Thaw and fry them fresh at a later time for the best results.
Reheating
To reheat, gently warm the gulab jamuns along with some syrup on the stovetop or microwave in short bursts. Avoid overheating as it can make the syrup too thick or cause the cream filling to lose its delicate texture. Warm servings bring back the comforting, aromatic experience just like freshly made.
FAQs
Can I use something other than pistachios for the filling?
Absolutely! While pistachios add a lovely crunch and color, you can substitute with finely chopped almonds, cashews, or even a mix of nuts based on your preference or what you have on hand.
Is it necessary to add rosewater?
Rosewater adds a wonderful floral fragrance that complements the richness of the dessert, but it is optional. If you’re not a fan of floral flavors, you can skip it or substitute it with a touch of cardamom powder in the filling and syrup.
What oil is best for frying gulab jamuns?
Ghee is traditional and imparts a rich flavor, but you can also use a neutral oil like vegetable or canola oil. Just make sure the oil heats evenly to get that perfect golden-brown color.
How do I know if the syrup is at the right consistency?
The syrup should be slightly thickened but still runny—if it’s too thick, it won’t soak in well; if it’s too thin, it won’t coat the jamuns sufficiently. Ideally, a one-string consistency syrup is perfect for gulab jamuns.
Can I make the cream filling ahead of time?
Yes, you can prepare the cream and pistachio filling a few hours in advance and keep it refrigerated. Just bring it to room temperature before piping into the dough for easier handling.
Final Thoughts
Now that you have the recipe and all the insider tips for the Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe, you’re equipped to create a show-stopping dessert that’s both traditional and filled with surprising luxury. Nothing beats the joy of biting into a warm gulab jamun and discovering that creamy pistachio treasure inside. Give it a go and watch how this recipe becomes a beloved favorite in your kitchen and beyond!
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Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 15-20 pieces
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Description
Delight in these luscious Stuffed Gulab Jamuns, featuring a creamy pistachio filling wrapped in soft, milk powder-based dough. Deep-fried to golden perfection and soaked in fragrant rose-scented sugar syrup, these traditional Indian sweets are garnished with crushed pistachios and edible rose petals, offering a rich and indulgent treat perfect for special occasions.
Ingredients
Dough
- 1 cup (120g) milk powder
- 1/4 cup (30g) all-purpose flour
- 1/4 tsp baking powder
- 2 tbsp ghee or unsalted butter, melted
- 3–4 tbsp milk (or as needed)
- A pinch of salt
Filling
- 1/4 cup (60g) heavy cream
- 2 tbsp powdered sugar
- 1/4 cup (30g) pistachios, finely chopped
- 1/2 tsp rosewater (optional)
Sugar Syrup
- 1 1/2 cups (300g) sugar
- 1 1/2 cups (360ml) water
- 4–5 cardamom pods, lightly crushed
- 1 tsp rosewater
- A few strands of saffron (optional)
Garnish
- Crushed pistachios
- Edible rose petals
Instructions
- Prepare the Sugar Syrup: In a saucepan, combine sugar, water, crushed cardamom pods, and optional saffron strands. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer gently for 5 to 7 minutes until slightly thickened.
- Add Rosewater and Set Aside: Stir in the rosewater, remove the syrup from heat, and set it aside to cool slightly while you prepare the gulab jamuns.
- Make the Cream and Pistachio Filling: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in finely chopped pistachios and the optional rosewater, then transfer the filling to a piping bag or keep it ready for stuffing.
- Prepare the Dough: In a separate bowl, combine milk powder, all-purpose flour, baking powder, and a pinch of salt. Add the melted ghee or butter and mix until the mixture becomes crumbly. Gradually add milk, a little at a time, kneading gently to form a smooth, pliable dough that is not too wet or dry.
- Shape and Stuff the Gulab Jamuns: Divide the dough into 15 to 20 equal portions. Flatten each piece into a disc, pipe or spoon a small amount of the cream-pistachio filling into the center, and carefully seal the edges. Roll each stuffed portion gently between your palms to form smooth, crack-free balls.
- Heat Oil or Ghee for Frying: In a deep pan or heavy-bottomed skillet, heat oil or ghee over medium-low heat. The oil should be warm enough to fry the gulab jamuns slowly, ensuring they cook through without browning too quickly.
- Fry the Gulab Jamuns: Fry the balls in batches, stirring gently and turning frequently, until they are evenly golden brown on all sides. This should take about 7 to 10 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Soak in Sugar Syrup: While the gulab jamuns are still warm, immerse them in the prepared sugar syrup. Let them soak for 1 to 2 hours, allowing the syrup to infuse the fried dough, making them soft and juicy.
- Serve and Garnish: Transfer the soaked gulab jamuns to a serving dish. Garnish with crushed pistachios and edible rose petals for an elegant and fragrant finish. Serve warm or at room temperature for the best flavor and texture experience.
Notes
- Ensure the oil temperature remains medium-low to allow the gulab jamuns to cook evenly and become soft inside.
- Syrup soaking time can be extended if you prefer the gulab jamuns to be sweeter and more soaked.
- If fresh rosewater is unavailable, it can be omitted but it adds a lovely floral aroma.
- You can substitute heavy cream with fresh whipped cream for a lighter filling.
- Handling the dough gently prevents cracking of the gulab jamuns during frying.
