If you have a sweet spot for Indian desserts that are both decadent and delightfully unique, then you are absolutely going to adore this Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe. Imagine soft, melt-in-your-mouth gulab jamuns, lovingly stuffed with a luscious cream and crunchy pistachios, soaked in fragrant rose and cardamom-infused syrup. Every bite is a blissful harmony of textures and flavors, making this dish an unforgettable treat for festive occasions or whenever you want to impress your loved ones with something special.
Ingredients You’ll Need
The magic of this Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe lies in its simple yet carefully chosen ingredients. Each element contributes a vital role: the khoya provides creamy richness, the pistachios add a nutty crunch, and the aromatic spices elevate the syrup to a fragrant sweet bath that wraps each jamun in comfort.
- Khoya (mawa): Use fresh, soft khoya for the best texture in the dough—this gives the gulab jamuns their signature creamy richness.
- All-purpose flour: Binds the dough gently without overpowering the delicate softness of khoya.
- Semolina (sooji): Adds just the right amount of structure to prevent the jamuns from falling apart during frying.
- Baking soda: Helps the jamuns puff up and become delightfully airy inside after frying.
- Milk: Moisturizes the dough, making it pliable and easy to shape.
- Chopped pistachios: Provide a beautiful crunch and vibrant green color inside the cream filling—so inviting!
- Sweetened condensed milk: Sweetens and binds the creamy filling, making it luxuriously smooth.
- Heavy cream: Adds richness to the filling and ensures it stays soft after frying.
- Sugar: Forms the syrup base, balancing sweetness perfectly.
- Water: Helps dissolve sugar and create a syrup that soaks into the jamuns fantastically.
- Green cardamom pods: Infuse the syrup with a warm, subtle spice aroma that’s classic in Indian sweets.
- Saffron strands (optional): For a luxurious, golden hue and a delicate floral note.
- Rose water: Adds a fragrant floral lift that enhances the exotic flavor profile.
- Ghee or oil: For deep frying, ghee gives an authentic taste, but oil works great too.
How to Make Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
Step 1: Prepare the Dough
Start by combining the khoya, all-purpose flour, semolina, and baking soda in a bowl. Slowly add milk, kneading gently until a soft, smooth dough forms. The key here is to avoid a sticky or dry dough, so add milk little by little. Once ready, cover and let it rest for about 10 minutes; this helps hydrate the flour and makes shaping easier.
Step 2: Make the Cream and Pistachio Filling
In a small mixing bowl, combine finely chopped pistachios, sweetened condensed milk, and heavy cream. Stir well until you get a thick, creamy mixture that holds shape but is still soft enough to be spooned into the dough balls.
Step 3: Shape and Stuff the Gulab Jamuns
Divide your dough into 10-12 equal-sized portions. Flatten each piece into a small disc, place a spoonful of the pistachio cream filling in the center, and carefully fold the dough around it to enclose completely. Roll gently between your palms to form a smooth, crack-free ball. If cracks appear, moisten your fingers with a few drops of milk to seal them perfectly.
Step 4: Fry the Jamuns
Heat ghee or oil on medium-low heat in a deep pan. The temperature is critical; if too hot, the gulab jamuns will brown unevenly and remain uncooked inside. Fry the stuffed balls gently, turning often until they develop a beautiful golden-brown hue all around. Do not overcrowd the pan for even cooking and perfect texture.
Step 5: Prepare the Sugar Syrup
While the jamuns are frying, make the syrup by combining sugar, water, green cardamom pods, and saffron strands in a pan. Bring to a boil, then reduce heat to a gentle simmer for 5 to 7 minutes until it thickens slightly. Add rose water just before turning off the heat to preserve its delicate aroma.
Step 6: Soak the Jamuns
Place the warm fried jamuns into the warm sugar syrup and let them soak for at least one hour. This step is crucial as the gulab jamuns absorb the fragrant syrup, becoming juicy, syrupy, and irresistibly soft on the inside.
How to Serve Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
Garnishes
To take your serving presentation up a notch, sprinkle some extra chopped pistachios over the gulab jamuns right before serving. You can also add a few edible silver leaves for a festive touch. These garnishes not only amplify the nutty flavors but add a beautiful visual appeal that’s perfect for celebrations.
Side Dishes
This dessert is so rich and flavorful that it can stand alone, but serving it alongside a scoop of vanilla ice cream or a dollop of chilled rabri (sweet condensed milk dessert) takes the indulgence even higher. The cold creaminess complements the warm jamuns beautifully, creating an unforgettable dessert combo.
Creative Ways to Present
If you want to surprise your guests, serve these stuffed gulab jamuns in elegant glass bowls layered with some crushed nuts and saffron strands. You could also skewer a jamun on a decorative toothpick and drizzle a little extra syrup on top for a fancy party treat. The possibilities for creating memorable presentations are endless!
Make Ahead and Storage
Storing Leftovers
You can store leftover stuffed gulab jamuns in an airtight container, immersed in the syrup, in the refrigerator for up to 2 days. Keeping them in syrup ensures they remain moist and flavorful without drying out.
Freezing
Freezing stuffed gulab jamuns is not recommended, as the texture of the dough and the syrup-soaked nature of the dessert do not hold up well to freezing and thawing. For the best taste and consistency, enjoy them fresh.
Reheating
To reheat, place the jamuns with syrup in a microwave-safe bowl and warm at medium power for 20-30 seconds, or gently warm on the stovetop until just heated through. Avoid overheating to prevent drying the gulab jamuns out.
FAQs
Can I use almonds instead of pistachios in the filling?
Absolutely! Almonds or cashews work wonderfully as substitutes in the filling, offering a slightly different nutty flavor and texture, but equally delicious results.
What if my gulab jamun dough cracks while shaping?
If cracks appear, don’t worry. Just moisten your fingers with a few drops of milk and gently press the cracks together while shaping to smooth them out before frying.
Is there a substitute for khoya in this recipe?
If fresh khoya is unavailable, you can make a quick substitute by reducing full-fat milk to a thick consistency over low heat. However, fresh khoya will always give you the best texture and flavor.
How long should the gulab jamuns soak in syrup?
For the optimal soak, at least one hour is recommended. This allows the jamuns to absorb the syrup fully and become soft and juicy inside.
Can I prepare the dough ahead of time?
It’s best to prepare and fry the dough on the same day to ensure freshness and the best texture. However, you can prepare the filling a day ahead and refrigerate it.
Final Thoughts
This Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe is truly a celebration in every bite, combining traditional flavors with a delightful surprise inside. Whether you are making it for a festival, a special occasion, or just to treat yourself, it promises to be a showstopper that will have everyone asking for seconds. I encourage you to try it and savor the joy of homemade Indian sweets enhanced with a rich, creamy nutty filling. Happy cooking and even happier eating!
Print
Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10-12 stuffed gulab jamuns
- Category: Dessert
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Description
Delight in these rich and aromatic Stuffed Gulab Jamuns, filled with a luscious cream and pistachio mixture, fried to golden perfection, and soaked in a fragrant cardamom and rose-infused sugar syrup. This classic Indian dessert combines the traditional khoya-based dough with a creamy nutty filling, perfect for festive occasions or special treats.
Ingredients
Dough
- 1 cup khoya (mawa)
- 1/4 cup all-purpose flour
- 1 tablespoon semolina (sooji)
- 1/4 teaspoon baking soda
- 2 tablespoons milk (or as needed)
Filling
- 1/4 cup finely chopped pistachios
- 2 tablespoons sweetened condensed milk
- 2 tablespoons heavy cream
Syrup
- 1 1/2 cups sugar
- 1 1/2 cups water
- 3–4 green cardamom pods
- A few saffron strands (optional)
- 1/2 teaspoon rose water
For Frying
- Ghee or oil for deep frying
Instructions
- Prepare the dough: In a bowl, combine khoya, all-purpose flour, semolina, and baking soda. Gradually add milk and knead gently to form a soft, smooth dough. Cover and let it rest for 10 minutes to hydrate completely.
- Make the filling: In a small bowl, mix finely chopped pistachios, sweetened condensed milk, and heavy cream until a thick, cohesive filling forms. Set aside.
- Shape the stuffed jamuns: Divide the dough into small equal portions. Flatten each portion, place a small amount of the pistachio filling in the center, and carefully seal it by rolling into smooth, crack-free balls ensuring the filling is enclosed.
- Heat the frying medium: In a deep pan, heat ghee or oil over medium-low heat. It’s important the temperature is moderate to allow the jamuns to cook evenly inside without burning outside.
- Fry the jamuns: Gently slide the stuffed balls into the hot ghee or oil. Fry while gently stirring to ensure even browning on all sides. Avoid overcrowding to maintain consistent oil temperature. Fry until the jamuns turn golden brown and cooked through.
- Prepare the sugar syrup: In another pan, combine sugar, water, cracked cardamom pods, and saffron strands (if using). Bring to a boil, then reduce heat and simmer for 5-7 minutes until the syrup slightly thickens. Stir in rose water and remove from heat.
- Soak the gulab jamuns: Transfer the warm fried jamuns immediately into the warm sugar syrup. Let them soak for at least one hour to absorb the flavored syrup thoroughly.
- Serve: Serve the stuffed gulab jamuns warm or at room temperature. Garnish with extra chopped pistachios if desired for added texture and color.
Notes
- Ensure the dough is soft and smooth but not sticky for the best texture; add milk sparingly if cracking occurs during shaping.
- Substitute pistachios with almonds or cashews for a different nutty flavor profile.
- Use fresh khoya (mawa) for optimal taste and texture.
- Maintain a medium-low temperature during frying to avoid burning while ensuring thorough cooking inside.
- Soaking time can be extended for softer jamuns that are more syrup-infused.
