If you’ve ever wanted to impress your friends and family with an extraordinary dessert that bursts with flavor and tradition, then this Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe is your golden ticket. Imagine the softest, melt-in-your-mouth milk-based dumplings, delicately filled with luscious cream and crunchy pistachios, then drenched in aromatic rosewater-infused sugar syrup. It’s not just a sweet treat; it’s a celebration in every bite that perfectly balances richness and subtle floral notes, making it a showstopper for any occasion.
Ingredients You’ll Need
Getting the ingredients right is essential to achieving the perfect texture, flavor, and appearance in this Indian classic. Each component plays a vital role, from the creamy filling to the light and fluffy exterior soaked in syrup.
- Milk powder (1 cup/120g): The base that provides a rich, dairy flavor and smooth texture to the dough.
- All-purpose flour (1/4 cup/30g): Adds just enough structure to hold the gulab jamuns together without making them dense.
- Baking powder (1/4 tsp): Helps create fluffiness and a delicate crumb in the dumplings.
- Ghee or unsalted butter, melted (2 tbsp): Infuses the dough with a warm, nutty flavor and a soft, tender bite.
- Milk (3-4 tbsp or as needed): Moistens the dough enough to shape perfectly smooth balls without cracking.
- Pinch of salt: Balances the sweetness and enhances all the flavors.
- Heavy cream (1/4 cup/60g): Whipped to creamy perfection for a luscious pistachio filling.
- Powdered sugar (2 tbsp): Sweetens the cream filling just enough to complement the sugar syrup.
- Chopped pistachios (1/4 cup/30g): Adds delightful crunch and a lovely green contrast inside the filling.
- Rosewater (1/2 tsp for filling, 1 tsp for syrup): Brings a fragrant floral aroma that elevates every mouthful.
- Sugar (1 1/2 cups/300g): Essential for the rich, fragrant sugar syrup that infuses the gulab jamuns.
- Water (1 1/2 cups/360ml): Creates the perfect consistency for soaking syrup.
- Cardamom pods (4-5, lightly crushed): Impart a warm, spicy note that complements the sweet cream and nuts beautifully.
- Saffron strands (a few, optional): Add luxurious color and exotic flavor to the syrup.
- Crushed pistachios and edible rose petals: For the final garnishing touch that makes them look as fabulous as they taste.
How to Make Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
Step 1: Preparing the Sugar Syrup
Start by bringing together sugar, water, cardamom, and saffron in a saucepan. Bringing this mixture to a boil helps dissolve the sugar completely and infuse the aromatics. Once boiling, reduce the heat and let it simmer gently for about 5 to 7 minutes to thicken slightly. Stir in the rosewater towards the end to keep its delicate fragrance vibrant, then set the syrup aside so all those lovely flavors can mingle.
Step 2: Making the Cream and Pistachio Filling
Whip the heavy cream and powdered sugar until soft peaks appear—this will give a light and airy texture to our filling. Gently folding in the finely chopped pistachios adds that perfect contrast of crunch and nutty flavor. Finally, add a little rosewater to tie the filling to the syrup’s floral notes. Transfer this heavenly mixture into a piping bag or simply keep it handy for stuffing later. This step transforms the humble gulab jamun into something truly extraordinary.
Step 3: Preparing the Dough
In a bowl, combine milk powder, all-purpose flour, baking powder, and a pinch of salt. Pour in melted ghee and use your fingers to mix until the ingredients form a crumbly texture. Slowly add milk, drop by drop, kneading gently to form a smooth, pliable dough that’s soft but not sticky. This balance is vital because it ensures the gulab jamuns fry up golden and tender without absorbing excessive oil.
Step 4: Shaping and Stuffing the Gulab Jamuns
Divide the dough into 15 to 20 equal portions. Flatten each portion into a small disc, then add a generous spoonful of the cream and pistachio filling right in the center. Carefully bring the edges together to seal the filling inside, then roll each ball smoothly between your hands. Take your time here—the smoother the surface, the more evenly they fry and soak up syrup later.
Step 5: Frying the Gulab Jamuns
Heat oil or ghee on medium-low heat in a deep pan. The temperature here is crucial—you want the gulab jamuns to cook through evenly and develop a rich golden brown color without burning. Fry them in small batches, gently turning for even coloring. Once perfectly golden, remove and drain any excess oil on paper towels.
Step 6: Soaking in the Syrup
While the gulab jamuns are still warm, immerse them in the warm sugar syrup. Allow them to soak for 1 to 2 hours so they absorb the syrup fully, becoming irresistibly juicy and tender. This resting time is where magic happens—the gulab jamuns transform from fried dumplings into luscious, syrupy delights bursting with flavor inside and out.
How to Serve Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
Garnishes
Once the gulab jamuns have soaked up the syrup, sprinkle them generously with crushed pistachios for added texture and visual appeal. A few edible rose petals scattered around add an elegant, romantic touch that’s sure to impress anyone sitting at your table. These little details make your dessert not just tasty but also a feast for the eyes.
Side Dishes
While these stuffed gulab jamuns shine on their own, consider serving them alongside lightly spiced chai or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. The creamy ice cream amplifies the rich filling, while the warm tea balances the dessert’s sweetness perfectly, creating a full sensory experience.
Creative Ways to Present
For a modern twist, serve these gulab jamuns on elegant dessert spoons drizzled with extra syrup and scattered pistachios for individual bites. Alternatively, create a layered dessert parfait by breaking a few into pieces and layering with whipped cream and rose syrup. No matter the presentation, this Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
You can store leftover gulab jamuns in an airtight container in their syrup at room temperature for up to 24 hours, or refrigerate for 2 to 3 days. Keeping them in syrup is key to maintaining their softness and preventing them from drying out. Before serving leftovers chilled from the fridge, allow them to warm slightly to revive their luscious texture.
Freezing
Freezing stuffed gulab jamuns is generally not recommended because the syrup-soaked texture can change, becoming a bit grainy when thawed. However, if you want to freeze the un-fried dough balls, wrap them tightly and freeze for up to a month. Thaw completely before frying and stuffing for best results.
Reheating
To reheat, gently warm the gulab jamuns along with their syrup in a microwave or a pan on low heat. Avoid overheating as it can toughen the dough. Warm gulab jamuns are heavenly — soft, juicy, and fragrant, just like freshly made.
FAQs
Can I use store-bought milk powder for this recipe?
Absolutely! Standard store-bought milk powder works perfectly and is what most recipes call for. Just ensure it’s fresh for the best flavor and texture.
Is there a substitute for heavy cream in the filling?
If you prefer a lighter option, whipped coconut cream can work well, especially for a dairy-free variation, though the texture and flavor will vary slightly from traditional gulab jamuns.
How do I know the oil temperature is right for frying?
Medium-low heat is ideal; the gulab jamuns should rise slowly to the surface and turn golden evenly without browning too fast. Testing with a small piece is the best way to gauge.
Can I prepare the syrup in advance?
Yes, the sugar syrup can be made a day ahead. Store it covered at room temperature and gently reheat before soaking the gulab jamuns.
Why do my gulab jamuns sometimes turn hard?
Hard gulab jamuns often result from over-mixing the dough, adding too much flour, or frying at too high a temperature. Follow the instructions carefully, keep dough soft, and fry slowly for soft, tender results.
Final Thoughts
This Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe is one of those rare desserts that combine tradition with a delightful surprise inside. I promise once you make these, their creamy, nutty centers soaked in fragrant syrup will become a beloved favorite at your table. So go ahead, take your time, enjoy the process, and savor every magical bite—you won’t regret it!
Print
Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Description
Delight in the classic Indian dessert of Stuffed Gulab Jamuns, featuring soft milk powder dough balls filled with a luscious cream and pistachio mixture. Fried to golden perfection and soaked in fragrant rosewater-scented sugar syrup infused with cardamom and saffron, these treats offer a rich, aromatic flavor with a decadent surprise inside. Perfect for festive occasions or a special sweet craving.
Ingredients
For the Dough
- 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
For the Cream and Pistachio Filling
- 1/4 cup (60g) heavy cream
- 2 tbsp powdered sugar
- 1/4 cup (30g) pistachios, finely chopped
- 1/2 tsp rosewater (optional)
For the Sugar Syrup
- 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)
For Garnish
- Crushed pistachios
- Edible rose petals
Instructions
- Prepare the Sugar Syrup: In a saucepan, combine sugar, water, lightly crushed cardamom pods, and saffron strands. Bring the mixture to a boil, then reduce heat and let it simmer gently for 5 to 7 minutes until slightly thickened. Stir in rosewater and set the syrup aside to cool slightly.
- Make the Cream and Pistachio Filling: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the finely chopped pistachios and rosewater if using. Transfer this filling into a piping bag or keep aside for stuffing.
- Prepare the Dough: In another bowl, mix together milk powder, all-purpose flour, baking powder, and a pinch of salt. Add the melted ghee or butter and mix with your fingers until the mixture becomes crumbly. Gradually add milk little by little, kneading carefully until a smooth, soft but not sticky dough forms.
- Shape and Stuff: Divide the dough into 15 to 20 equal portions. Take one portion, flatten it gently into a small disc, pipe or place a small amount of the cream and pistachio filling into the center, then carefully seal the edges around the filling. Roll the stuffed dough gently between your palms to form smooth, crack-free balls.
- Fry the Gulab Jamuns: Heat oil or ghee in a deep pan to medium-low heat; the temperature should be moderate to allow slow frying, ensuring even cooking through the gulab jamuns. Fry the balls in batches, stirring gently and continuously, until they turn an even golden brown. Remove and drain on paper towels to remove excess oil.
- Soak in Syrup: While still warm, immerse the fried gulab jamuns into the warm sugar syrup. Let them soak for about 1 to 2 hours so they absorb the syrup fully, becoming soft and juicy.
- Serve: Just before serving, garnish the stuffed gulab jamuns with crushed pistachios and edible rose petals. They can be enjoyed warm or at room temperature for a truly indulgent experience.
Notes
- Maintain medium-low heat during frying to ensure the gulab jamuns cook evenly inside without browning too quickly on the outside.
- Soaking time can be adjusted; longer soaking leads to softer gulab jamuns but be careful not to over-soak and lose shape.
- Rosewater in the filling and syrup is optional but highly recommended for authentic floral aroma.
- Use fresh heavy cream for best whipping results in the filling.
- Ensure the dough balls are smooth with no cracks to prevent the filling from leaking during frying.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
