If you’re yearning for a dessert that blends melt-in-your-mouth indulgence with a hidden surprise, Stuffed Gulab Jamuns with Cream and Pistachio Filling are your golden ticket to sweet bliss. Imagine biting into the softest, juiciest gulab jamun, only to be met by a creamy, fragrant pistachio and cardamom center. Every spoonful is a festival in its own right—rich, aromatic, and delicately spiced, yet not at all complicated to make. Whether you’re spoiling dinner guests or treating yourself, this recipe brings a playful twist to a beloved Indian classic.
Ingredients You’ll Need
Making these Stuffed Gulab Jamuns with Cream and Pistachio Filling requires just a handful of thoughtfully chosen ingredients. Each one lends an important note to the symphony—the khoya’s richness, the pistachio’s crunch, creamy filling, and a rose-scented syrup that ties it all together. Gather everything before you start, and the rest will be a breeze.
- Khoya (milk solids) – 1 cup, grated: The all-star for an authentic gulab jamun texture, making the dessert rich and delightfully soft.
- All-purpose flour – 1/4 cup: Just enough to bind the dough and help hold the delicate filling in place.
- Baking soda – 1/4 teaspoon: Lightens the dough for a pillowy, tender result.
- Milk – 2–3 tablespoons (as needed): Adds moisture, pulling the dough together until it’s perfectly smooth.
- Oil or ghee, for deep frying: Gently fries each stuffed ball until it’s golden and crisp outside, yet fluffy inside.
- Heavy cream – 1/4 cup (for filling), whipped: Makes the dreamy, luscious core that sets these gulab jamuns apart.
- Pistachios – 2 tablespoons, finely chopped: Add a touch of crunch and beautiful pops of green throughout the filling.
- Powdered sugar – 1 tablespoon (for filling): Delicately sweetens the creamy center without overpowering it.
- Cardamom powder – 1/4 teaspoon (for filling): This aromatic spice infuses the center with gentle warmth.
- Sugar – 1 1/2 cups (for syrup): Dissolves into a syrupy embrace for the fried dumplings.
- Water – 1 1/2 cups (for syrup): Balances the sugar and creates the ultimate soaking medium.
- Green cardamom pods – 4, slightly crushed (for syrup): Infuses the syrup with enchanting, floral spice notes.
- Rose water – 1 teaspoon (for syrup): Brings that unmistakable taste of Indian desserts to life.
- Saffron – a few strands, optional (for syrup): Adds luxurious color and a subtle, earthy aroma to finish.
How to Make Stuffed Gulab Jamuns with Cream and Pistachio Filling
Step 1: Prepare the Scented Sugar Syrup
Start by making your syrup—the secret to juicy gulab jamuns. In a medium saucepan, combine the sugar, water, crushed cardamom pods, and if you like, a generous pinch of saffron. Bring everything to a gentle boil, then simmer for 8 to 10 minutes until it thickens just a touch. After turning off the heat, stir in the rose water. This syrup should stay warm (not boiling), so keep it covered until your fried delights are ready to soak up all that sweetness.
Step 2: Make the Creamy Pistachio Filling
In a small bowl, gently fold together the whipped heavy cream, chopped pistachios, powdered sugar, and cardamom powder. You want a creamy yet scoopable filling, studded with green pistachio bits and lightly perfumed with spice. Pop it into the refrigerator to chill while you move on; a cold filling is easier to work with and resists melting when stuffed inside warm dough.
Step 3: Mix and Knead the Khoya Dough
In a mixing bowl, combine the grated khoya, all-purpose flour, and baking soda. Gradually add the milk, starting with two tablespoons and adding a little more only if necessary. Use your fingertips to work it into a very soft, smooth dough—think of playdough, but just this side of sticky. If the mixture is crumbly, knead gently and add a small splash more milk, but don’t overwork it, or your jamuns may become tough.
Step 4: Stuff and Shape the Gulab Jamuns
Divide the dough into 10 to 12 equal portions—try to keep each piece uniform for even cooking. Flatten one piece at a time in your palm, making a small cup. Spoon in a tiny dollop of the chilled cream and pistachio filling. Carefully pinch the dough around the filling, sealing it like a treasure, and roll into a smooth ball with your hands. Repeat with the remaining dough, resisting the urge to over-stuff (less is more for perfect centers!).
Step 5: Fry the Stuffed Gulab Jamuns
Heat the oil or ghee in a deep, heavy-bottomed pan over medium-low heat. Drop a tiny bit of dough in first—if it rises slowly, the oil is just right. Gently add your stuffed gulab jamuns in batches, turning them with a slotted spoon so they cook to a rich, even golden-brown on all sides. Don’t rush this step—low and slow gives you that signature soft inside and thin, crisp skin.
Step 6: Soak in Syrup and Rest
As soon as your gulab jamuns are golden and piping hot, transfer them straight into the warm sugar syrup. Let them soak for at least one hour. During this time, the Stuffed Gulab Jamuns with Cream and Pistachio Filling draw in all of that fragrant syrup and become even more melt-in-your-mouth good. Enjoy warm, or let them come to room temperature—they’re irresistible either way!
How to Serve Stuffed Gulab Jamuns with Cream and Pistachio Filling
Garnishes
For a final flourish, scatter more chopped pistachios or a touch of edible silver leaf on your Stuffed Gulab Jamuns with Cream and Pistachio Filling. The bright green contrasts beautifully with the golden brown, while silver leaf adds that special occasion sparkle. A tiny sprinkle of extra cardamom or a few dried rose petals can turn each serving into an eye-catching masterpiece.
Side Dishes
Balance the richness of your Stuffed Gulab Jamuns with Cream and Pistachio Filling by serving them alongside something fresh—perhaps a small bowl of chilled mango puree, vanilla ice cream, or even a platter of sliced tropical fruit. A hot cup of masala chai or saffron milk also perfectly offsets the dessert’s sweetness.
Creative Ways to Present
For the wow factor, try presenting the jamuns in individual dessert glasses, bathed in a little syrup with a scoop of ice cream on the side. Or, arrange them on a pretty platter with edible flowers and pistachio dust. At parties, serve mini versions on toothpicks for a fun, bite-sized treat that’s sure to start conversations.
Make Ahead and Storage
Storing Leftovers
Store leftover Stuffed Gulab Jamuns with Cream and Pistachio Filling in an airtight container in the fridge, fully submerged in their syrup. They’ll keep their flavor and texture for up to three days—actually, they often taste even better as the syrup and filling continue to mingle!
Freezing
You can freeze the fried, unsoaked jamun balls (without syrup) for up to a month. Thaw them overnight in the fridge, then warm gently and soak in hot syrup before serving. While the creamy filling’s texture may change a little after freezing, the taste remains deliciously intact.
Reheating
To reheat, simply bring the Stuffed Gulab Jamuns with Cream and Pistachio Filling to room temperature or gently warm the syrup and balls in a microwave-safe dish for 20 to 30 seconds. Avoid overheating, which can make them tough. Serve immediately to enjoy the soft, melt-away middle.
FAQs
Can I make Stuffed Gulab Jamuns with Cream and Pistachio Filling without khoya?
Khoya is the secret to traditional flavor and softness, but in a pinch you can use milk powder mixed with a little cream—though the taste and texture will be slightly different.
Why did my jamuns break or leak filling while frying?
If the dough was too sticky or thin, the jamuns may lose their shape during frying. Make sure the dough is soft yet firm, and seal each ball tightly around the filling before frying in just-hot-enough oil.
Can I use other nuts or fillings?
Absolutely! While pistachio and cream give that classic taste, you can experiment with cashews, almonds, or a dash of saffron in the filling. Even Mascarpone or ricotta can make a deliciously creamy core.
Do I have to add saffron and rose water to the syrup?
Saffron and rose water add unmatched aroma and color, but the recipe still works beautifully if you leave one or both out. The syrup’s base sweetness and cardamom will be plenty fragrant on their own.
Can I veganize these stuffed gulab jamuns?
Yes, you can! Use vegan khoya (made from almond or soy milk), plant-based cream for the filling, and coconut milk to bind the dough. The result will be a little different but still lovely.
Final Thoughts
There’s something magical about breaking open a Stuffed Gulab Jamun with Cream and Pistachio Filling and discovering that dreamy, aromatic center. Whether you’re sharing them at a festival or indulging after a long week, this recipe brings joy to every table. Give these a try—your kitchen will smell amazing, and your friends and family will be begging for seconds!
Print
Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes (plus soaking time)
- Yield: 10–12 stuffed gulab jamuns
- Category: Dessert
- Method: Frying, Soaking
- Cuisine: Indian
- Diet: Vegetarian
Description
Indulge in the decadent flavors of these Stuffed Gulab Jamuns with a luscious cream and pistachio filling. These sweet treats are perfect for special occasions or festive gatherings, bringing a touch of India’s rich dessert tradition to your table.
Ingredients
Main Dough:
- 1 cup khoya (milk solids), grated
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2–3 tablespoons milk (as needed to form dough)
- oil or ghee for deep frying
Filling:
- 1/4 cup heavy cream, whipped
- 2 tablespoons finely chopped pistachios
- 1 tablespoon powdered sugar
- 1/4 teaspoon cardamom powder
Sugar Syrup:
- 1 1/2 cups sugar
- 1 1/2 cups water
- 4 green cardamom pods, slightly crushed
- 1 teaspoon rose water
- few strands of saffron (optional)
Instructions
- Sugar Syrup: In a saucepan, combine sugar, water, cardamom pods, and saffron. Boil and simmer until slightly thickened. Add rose water and keep warm.
- Filling: Mix whipped cream, pistachios, powdered sugar, and cardamom powder. Chill.
- Dough: Combine khoya, flour, baking soda, and milk. Form balls with filling inside. Fry until golden brown.
- Soak in warm sugar syrup for at least 1 hour. Serve warm or at room temperature.
Notes
- Ensure the dough is soft but not sticky for smooth gulab jamuns.
- Avoid overcrowding the frying pan to maintain even temperature.
- Garnish with extra chopped pistachios or silver leaf for a decorative touch.
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