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
Scale
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.
