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
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: 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.
