Description
Delightful and decadent stuffed Gulab Jamuns filled with a creamy pistachio filling, soaked in fragrant rose and cardamom sugar syrup. This classic Indian dessert presents a rich twist on the traditional sweet with a luscious cream center, perfect for festive occasions or special treats.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1/4 cup (60g) heavy cream
- 2 tbsp powdered sugar
- 1/4 cup (30g) pistachios, finely chopped
- 1/2 tsp rosewater (optional)
Sugar Syrup Ingredients
- 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: Combine sugar, water, cardamom pods, and saffron in a saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 5 to 7 minutes until slightly thickened. Stir in rosewater and set the syrup aside to cool.
- Make the Cream and Pistachio Filling: Whip the heavy cream together with powdered sugar until soft peaks form. Gently fold in the finely chopped pistachios and rosewater. Transfer the filling to a piping bag or set aside for stuffing.
- Prepare the Dough: In a mixing bowl, combine the milk powder, all-purpose flour, baking powder, and a pinch of salt. Add melted ghee and mix until the texture is crumbly. Gradually add milk, mixing continuously, until a smooth, soft dough forms that is easy to shape.
- Shape and Stuff: Divide the dough into 15 to 20 equal portions. Flatten each portion in your palm, pipe or spoon a small amount of the cream and pistachio filling into the center, then carefully seal the edges. Roll each filled dough piece gently to form smooth balls without cracks.
- Fry the Gulab Jamuns: Heat oil or ghee in a deep frying pan over medium-low heat. Fry the stuffed balls in batches, stirring gently, until they turn golden brown on all sides. Remove and drain the excess oil on absorbent paper towels.
- Soak in Syrup: While still warm, immerse the fried balls in the prepared sugar syrup. Allow them to soak for 1 to 2 hours, so they absorb the syrup fully and become soft and juicy.
- Serve: Garnish the stuffed Gulab Jamuns with crushed pistachios and edible rose petals. Serve them warm or at room temperature for a decadent dessert experience.
Notes
- Ensure the oil or ghee is heated on medium-low heat to cook the Gulab Jamuns evenly without burning.
- Use fresh cream for the filling to achieve the best texture and flavor.
- The soaking time in syrup is essential for soft, juicy Gulab Jamuns. Do not skip or reduce this time drastically.
- Rosewater and saffron add authentic flavor but are optional and can be adjusted to taste.
- Storing Gulab Jamuns in syrup in the refrigerator is recommended if not consumed within a few hours; warm before serving.
