Stuffed Gulab Jamuns with Cream and Pistachio Filling

Stuffed Gulab Jamuns with Cream and Pistachio Filling a luxurious, soft dumplings soaked in fragrant syrup, these stuffed gulab jamuns take the classic dessert to a whole new level with their rich cream and pistachio filling. Each bite is a perfect balance of sweetness, texture, and aromatic flavors.

Why You’ll Love This Recipe

I love this recipe because it transforms a traditional favorite into something extraordinary. The creamy pistachio filling adds a layer of indulgence that complements the soft, syrupy gulab jamuns. It’s perfect for special occasions, impressing guests, or simply treating yourself to something decadent. The flavors of rosewater, saffron, and cardamom elevate the dish, making every bite unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Gulab Jamun 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

Directions

Prepare the Sugar Syrup:

Combine sugar, water, cardamom, and saffron in a saucepan.

Bring to a boil, then reduce heat and simmer for 5-7 minutes.

Stir in rosewater and set the syrup aside.

Make the Cream and Pistachio Filling:

Whip heavy cream and powdered sugar until soft peaks form.

Fold in chopped pistachios and rosewater.

Transfer to a piping bag or set aside for easy filling.

Prepare the Dough:

In a mixing bowl, combine milk powder, flour, baking powder, and salt.

Mix in melted ghee until the mixture is crumbly.

Gradually add milk to form a smooth, soft dough.

Shape and Stuff:

Divide the dough into 15-20 portions.

Flatten each portion, add a small amount of the filling, and carefully seal the edges.

Roll into smooth, even balls to ensure no filling leaks during frying.

Fry the Gulab Jamuns:

Heat ghee or oil over medium-low heat.

Fry the balls in batches, turning gently, until golden brown.

Drain on paper towels to remove excess oil.

Soak in Syrup:

While still warm, place the fried gulab jamuns in the prepared syrup.

Let them soak for 1-2 hours to absorb the flavors.

Serve:

Garnish with crushed pistachios and rose petals.

Serve warm or at room temperature for the best experience.

Servings and Timing

Servings: 15-20 pieces

Prep Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Calories: 180 kcal per piece

Variations

Nut-Free: Skip the pistachio filling and opt for a cream-only filling or use another nut substitute like almonds or cashews.

Flavor Twist: Add a touch of saffron to the cream filling for extra richness.

Vegan Option: Use plant-based milk powder, vegan cream, and a dairy-free butter substitute.

Choco-Licious: Add a small piece of chocolate to the filling for a surprise molten center.

Spice It Up: Incorporate a pinch of cinnamon or nutmeg into the dough for a warm spice flavor.

Storage/Reheating

Storage: Store leftover gulab jamuns in an airtight container in the refrigerator for up to 3 days.

Reheating: Gently warm them in the microwave or on the stovetop with some syrup before serving. Avoid overheating, as it may dry them out.

Related Recipes:

• Honey Pistachio Baklava Cheesecake
• The Best Tres Leches Cake
• Pistachio Shortbread Cookies

FAQs

How do I prevent the gulab jamuns from cracking?

Ensure the dough is soft and smooth. Overworking the dough can cause cracks. Also, avoid frying on high heat, as this can lead to uneven cooking and cracks.

Can I make the filling ahead of time?

Yes, the filling can be prepared a day in advance. Store it in the refrigerator in an airtight container until ready to use.

What type of oil is best for frying?

I recommend using neutral oils like vegetable or sunflower oil or traditional ghee for authentic flavor.

Can I skip the filling?

Absolutely! If you prefer classic gulab jamuns, simply omit the filling and follow the rest of the recipe as is.

Why are my gulab jamuns hard in the center?

Hard centers often occur if the dough is too dry or if they are not soaked in syrup long enough. Ensure the dough is soft and allow ample soaking time.

Conclusion

Stuffed gulab jamuns with cream and pistachio filling offer an indulgent twist on a beloved classic. With their tender texture, aromatic syrup, and creamy filling, they’re a dessert worth savoring. Whether for festive celebrations or a sweet treat for yourself, these gulab jamuns are sure to impress. Give them a try, and enjoy the rich, luxurious flavors.

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