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If you’re ready to indulge in a dessert that’s richly decadent yet delightfully soft, this Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe will become your new favorite treat. Imagine golden, melt-in-your-mouth gulab jamuns, each hiding a luscious cream and pistachio center that adds a luscious surprise with every bite. Perfect for celebrations or simply treating yourself, this recipe balances sweetness, texture, and exotic flavors beautifully.
Ingredients You’ll Need
Gathering the ingredients for this recipe is straightforward, yet each one plays an essential role in creating the perfect balance of flavor and texture. From the creamy pistachio filling to the fragrant rosewater syrup, these ingredients come together to make something truly special.
- Milk powder (1 cup/120g): The base of the dough, lending richness and softness to the gulab jamuns.
- All-purpose flour (1/4 cup/30g): Gives structure and helps bind the dough without making it tough.
- Baking powder (1/4 tsp): Adds lightness so the gulab jamuns puff slightly while frying.
- Ghee or unsalted butter (2 tbsp, melted): Adds depth of flavor and moistness to the dough.
- Milk (3–4 tbsp, as needed): Helps achieve the perfect pliable dough texture.
- Salt (a pinch): Enhances all the sweet flavors gently.
- Heavy cream (1/4 cup/60g): Whipped to create a rich and smooth pistachio filling.
- Powdered sugar (2 tbsp): Sweetens the cream filling for a delicate balance.
- Pistachios (1/4 cup/30g, finely chopped): Adds crunch and an irresistible nutty flavor to the filling.
- Rosewater (1 tsp plus optional 1/2 tsp): Infuses the syrup and filling with a beautiful floral aroma.
- Sugar (1 1/2 cups/300g): The backbone of the sweet syrup that bathes the fried jamuns.
- Water (1 1/2 cups/360ml): Mixed with sugar to create the fragrant soaking syrup.
- Cardamom pods (4–5, lightly crushed): Adds warm spice notes to the syrup.
- Saffron strands (a few, optional): For a subtle golden hue and delicate flavor in the syrup.
- Crushed pistachios and edible rose petals: For garnishing and making the presentation unforgettable.
How to Make Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
Step 1: Prepare the Sugar Syrup
Start by combining sugar, water, crushed cardamom, and saffron strands in a saucepan. Bring it to a gentle boil, then reduce the heat and let it simmer for about 5 to 7 minutes until the sugar dissolves completely and the syrup thickens slightly. Stir in rosewater to infuse it with that enchanting floral aroma, then set the syrup aside so it stays warm and ready for soaking the gulab jamuns.
Step 2: Make the Cream and Pistachio Filling
Next, whip the heavy cream with powdered sugar until soft peaks form—this is what makes the filling luxuriously airy yet rich. Gently fold in the finely chopped pistachios and the optional hint of rosewater to lift the flavor. Transfer this heavenly mixture into a piping bag or a small bowl to set aside, ready for stuffing.
Step 3: Prepare the Dough
In a mixing bowl, combine milk powder, all-purpose flour, baking powder, and a pinch of salt. Pour in the melted ghee and mix until the mixture becomes crumbly. Slowly add milk, a tablespoon at a time, and knead gently to form a smooth and soft dough that’s easy to shape without cracking. This dough is the foundation of your gulab jamuns, so getting the texture right is key to softness.
Step 4: Shape and Stuff
Divide the dough into 15 to 20 equal portions depending on your preferred size. Flatten each portion into a small disc and pipe or spoon a dollop of the cream and pistachio filling into the center. Carefully fold the dough over the filling and seal the edges completely, then gently roll it into a smooth ball. This is the magic moment where every bite will surprise!
Step 5: Fry the Gulab Jamuns
Heat oil or ghee over medium-low heat in a deep, heavy-bottomed pan. Fry the stuffed balls in batches, making sure they have enough space to float and cook evenly. Turn them gently until they become a beautiful golden brown all over. Remove and drain excess oil on paper towels to keep them light and not greasy.
Step 6: Soak in Syrup
While still warm, transfer the fried gulab jamuns into the warm sugar syrup. Let them soak for at least 1 to 2 hours, allowing the syrup to seep deeply into each bite, making them irresistibly juicy and flavorful.
Step 7: Serve
Once soaked and ready, garnish the Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe generously with crushed pistachios and edible rose petals for that stunning, festive look. Serve them warm or at room temperature and watch how quickly they disappear!
How to Serve Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
Garnishes
Sprinkling crushed pistachios over the gulab jamuns adds a delightful crunch that contrasts beautifully with the soft texture. Edible rose petals not only elevate the visual appeal but subtly reinforce the rosewater flavor, making each serving look and taste like an elegant treat.
Side Dishes
These stuffed gulab jamuns pair wonderfully with a scoop of vanilla ice cream or a dollop of rabri (a thickened sweetened milk) to compliment the creamy filling and syrupy sweetness. Serving them with a cup of strong masala chai also creates a warm, harmonious flavor combination.
Creative Ways to Present
For special occasions, place each gulab jamun in a decorative ramekin or crystal bowl, drizzle some extra syrup on top, and garnish with edible gold leaf or saffron strands. You can also stack them on a tiered dessert tray for a stunning centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe can be stored covered in the refrigerator for up to 3 days. Keep them submerged in the syrup to maintain softness and moisture, and bring them back to room temperature before serving for the best taste.
Freezing
Freezing these gulab jamuns is not recommended due to their delicate cream filling and syrup soak, which can separate upon thawing, affecting texture and flavor. It’s best to enjoy them fresh or within a few days.
Reheating
If you want to enjoy them warm after refrigeration, gently reheat the gulab jamuns either by steaming for a few minutes or microwaving with a little syrup to prevent drying out. Avoid high heat to keep the cream filling intact and luscious.
FAQs
Can I use store-bought gulab jamuns and add the cream filling?
While you can try stuffing pre-made gulab jamuns, fresh homemade ones will hold the cream filling much better and offer a superior texture and flavor. Store-bought gulab jamuns are often firmer and may not open easily for stuffing without breaking.
What can I substitute for heavy cream in the filling?
If heavy cream is unavailable, you can use whipped coconut cream as a dairy-free alternative, though the flavor will be different. For a lighter filling, mascarpone cheese whipped with powdered sugar can also work beautifully.
Is rosewater essential for the recipe?
Rosewater adds a lovely floral note that enhances the overall experience, but if you don’t have it, you can omit it or substitute with a small amount of cardamom powder in the filling and syrup. The dessert will still be delicious, just with a slightly different flavor profile.
How do I know when to stop frying the gulab jamuns?
Fry them over medium-low heat until they turn an even golden brown on all sides. Cooking too fast or at high heat can cause the outside to brown too quickly while the inside remains undercooked, so patience is key for that perfect texture.
Can these be made gluten-free?
You can experiment by replacing all-purpose flour with a gluten-free alternative like rice flour or chickpea flour, but it may affect the texture slightly. Milk powder and other ingredients remain gluten-free, so with careful substitution, a gluten-free version is achievable.
Final Thoughts
I truly believe this Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe is a heartwarming and show-stopping dessert perfect for any celebration or just because you deserve something special. Soft, syrupy, and bursting with creamy pistachio goodness inside each bite, it’s bound to become a treasured recipe in your kitchen. Don’t hesitate to dive in and make it your own—you’ll be amazed at how easy it is to create such a memorable treat!
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Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Description
Delight in these decadent Stuffed Gulab Jamuns filled with a luscious cream and pistachio mixture. This traditional Indian dessert features soft, milk powder-based dough balls fried to golden perfection and soaked in fragrant rose and cardamom-infused sugar syrup. Each bite offers a perfect balance of creamy, nutty filling and sweet syrup, garnished with crushed pistachios and edible rose petals for an elegant finish.
Ingredients
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: In a saucepan, combine sugar, water, cardamom pods, and 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. Stir in the rosewater, then remove from heat and set aside to keep warm.
- Make the Cream and Pistachio Filling: In a mixing bowl, whip the heavy cream together with powdered sugar until soft peaks form. Gently fold in the finely chopped pistachios and rosewater if using. Transfer this filling to a piping bag or keep it ready for stuffing.
- Prepare the Dough: In a separate large bowl, mix the 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, stirring continuously, until a smooth, soft dough forms. It should be pliable but not sticky.
- Shape and Stuff: Divide the dough into 15 to 20 equal portions. Flatten each portion into a small disc and pipe or spoon a dollop of the cream-pistachio filling into the center. Carefully seal the edges around the filling and roll the stuffed dough into smooth balls, ensuring there are no cracks.
- Fry the Gulab Jamuns: Heat oil or ghee in a deep pan over medium-low heat. Once the oil is warm (not too hot), fry the dough balls in batches, gently stirring them to ensure even browning. Fry until they turn a golden brown color on all sides. Remove the fried gulab jamuns and drain excess oil on paper towels.
- Soak in Syrup: While still warm, immerse the fried gulab jamuns into the warm sugar syrup. Let them soak for at least 1 to 2 hours so they absorb the syrup and become soft and juicy.
- Serve: Transfer the soaked gulab jamuns to a serving dish, garnish generously with crushed pistachios and edible rose petals. Serve them warm or at room temperature for the best flavor and texture experience.
Notes
- Use medium-low heat while frying to ensure the gulab jamuns cook evenly inside without burning outside.
- The dough should be soft but not sticky; adjust milk quantity accordingly.
- Soaking time can be extended for softer gulab jamuns, but at least 1 hour is recommended.
- Rosewater is optional but adds authentic aroma and flavor.
- These gulab jamuns are best enjoyed fresh within a day, but can be refrigerated for up to 2 days.
