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
Scale
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.
