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.
