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
Scale
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.
