Name: Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 1 cup milk powder; ¼ cup all-purpose flour; ⅛ tsp baking soda; 2 tbsp ghee (clarified butter); ¼ cup milk (more as needed); ¼ tsp cardamom powder; ghee or oil for frying; ¼ cup unsweetened whipped cream or khoya (milk solids); 2 tbsp finely chopped pistachios; 1 tsp powdered sugar; 1 ½ cups sugar; 1 ½ cups water; 3–4 green cardamom pods (lightly crushed); 1 tsp rose water (optional); few saffron strands (optional)

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If you’re looking for a show-stopping Indian dessert that will truly delight your senses, look no further than Stuffed Gulab Jamuns with Cream and Pistachio Filling. These delicate, golden orbs are soft and syrupy on the outside and hide a dreamy center of luscious cream and crunchy pistachios. Every bite is a little festival of textures and flavors: the aroma of cardamom, the subtle crunch of nuts, and the rich melt-in-your-mouth goodness, all soaked in fragrant saffron and rose syrup. This sweet is luxurious yet surprisingly easy to make at home, guaranteed to wow your family, friends, or absolutely anyone lucky enough to try a piece.

Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for these Stuffed Gulab Jamuns with Cream and Pistachio Filling is half the fun—the individual elements are simple, but each one is crucial for building that creamy, nut-studded interior and ultra-soft dough. Don’t skip or rush any of these; together, they create a truly magical dessert experience.

Milk powder: The backbone of classic gulab jamun, it gives an authentic milky flavor and perfectly soft interior.
All-purpose flour: A bit of flour helps bind the dough so your jamuns don’t fall apart while frying.
Baking soda: Just a pinch ensures a light, fluffy texture instead of dense or chewy balls.
Ghee (clarified butter): Excellent for both the dough and for deep-frying, it adds a signature richness.
Milk: Helps bring the dough together smoothly; add gradually for just the right softness.
Cardamom powder: Infuses the dough with irresistible warmth and subtle spice.
Ghee or oil (for frying): Use ghee for extra fragrance, or a neutral oil for gentler flavor.
Unsweetened whipped cream or khoya (for filling): Either gives a luxurious stuffing; khoya is more traditional, while cream is lighter.
Finely chopped pistachios: Add beautiful green color and a crunchy contrast to the soft jamuns.
Powdered sugar: Sweetens the filling for just the right balance.
Sugar: Creates the syrupy bath that flavors and softens each jamun perfectly.
Water: Necessary for dissolving the sugar and simmering your syrup to the right consistency.
Green cardamom pods: Tend to elevate the syrup with their floral aroma.
Rose water (optional): Just a splash brings classic perfumed notes that pair beautifully with pistachios.
Saffron strands (optional): If you have some on hand, they add gorgeous color and the aroma of luxury.

How to Make Stuffed Gulab Jamuns with Cream and Pistachio Filling

Step 1: Prepare the Cream and Pistachio Filling

Begin by mixing your chosen base—either unsweetened whipped cream for a lighter touch or traditional khoya for richness—with chopped pistachios and powdered sugar in a small bowl. Stir everything until it’s evenly distributed and a bit thick, then cover and place this mixture in the fridge to chill. This step ensures the filling firms up, so it stays put during shaping and doesn’t melt away while frying.

Step 2: Make the Sugar Syrup

In a saucepan, combine the sugar, water, crushed green cardamom pods, and (if you’re feeling decadent) a few saffron strands. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 8 to 10 minutes—the syrup should get slightly sticky but not overly thick. Stir in rose water right at the end, if using, and keep the syrup warm on the stove. This is what gives Stuffed Gulab Jamuns with Cream and Pistachio Filling their signature moistness and aromatic flavor.

Step 3: Prepare the Dough

Next, whisk together the milk powder, all-purpose flour, baking soda, and cardamom powder in a mixing bowl. Add the ghee and use your hands or a fork to blend until the mixture resembles coarse, sandy crumbs. Slowly drizzle in the milk, mixing as you go, until a soft, smooth dough forms. It should come together easily but still feel slightly sticky—be careful not to overwork it, as excess kneading makes the jamuns tough.

Step 4: Stuff and Shape the Jamuns

Divide the dough into 10 to 12 equal portions and roll them into balls. Working with one piece at a time, flatten it gently in your palm, place a small spoonful of chilled pistachio-cream filling in the center, and carefully gather the edges to seal the filling inside. Roll each stuffed dough ball between your palms until smooth, making sure there are no cracks; this helps them fry up golden and prevents syrup from seeping in too quickly.

Step 5: Fry the Stuffed Gulab Jamuns

Warm ghee or oil in a deep, heavy-bottomed pan over low-medium heat. Test with a tiny piece of dough—it should sizzle gently and rise to the surface slowly. Fry a few jamuns at a time, patiently turning them so they brown evenly on all sides. Keep the heat low; rushing leads to dark outsides with uncooked centers. When they’re beautifully golden, drain briefly on a paper towel.

Step 6: Soak in Sugar Syrup

While the jamuns are still warm, transfer them gently into the hot (but not boiling!) sugar syrup. Let them soak for at least an hour, or until plump and thoroughly infused. The jamuns will double in size and become gorgeously soft, making every bite of your Stuffed Gulab Jamuns with Cream and Pistachio Filling irresistibly moist.

How to Serve Stuffed Gulab Jamuns with Cream and Pistachio Filling

Garnishes

Dress up each serving with an extra sprinkle of finely chopped pistachios and perhaps a few saffron strands or edible rose petals. A light dusting of cardamom powder or a swirl of reserved cream can make these treats even more stunning. Not only do these finishing touches brighten up the plate, but they also tease at the flavors hidden inside each Stuffed Gulab Jamun with Cream and Pistachio Filling.

Side Dishes

These gulab jamuns are delightful all by themselves, but you can elevate your dessert platter with a scoop of vanilla or pistachio ice cream on the side. For special occasions, pair them with seasonal fruit—ripe mango or berries make the perfect cool and tangy contrast to the syrupy richness. Or, serve alongside other Indian sweets like rasmalai and kalakand for a truly festive assortment.

Creative Ways to Present

For parties or special dinners, try serving Stuffed Gulab Jamuns with Cream and Pistachio Filling in elegant glass bowls or martini glasses with a drizzle of syrup. You can also present them skewered on small sticks as part of a dessert platter, or stack them in a decorative pyramid topped with blooms for a dramatic centerpiece. Don’t be afraid to go bold with garnishes; a bit of gold leaf or a scattering of edible flowers adds pure decadence.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, lucky you! Store gulab jamuns, soaked in syrup, in an airtight container in the refrigerator. They’ll stay fresh and soft for up to four days. Let them soak up the syrup; they only improve with a bit of time.

Freezing

To freeze, arrange the cooled, syrup-soaked Stuffed Gulab Jamuns with Cream and Pistachio Filling in a single layer in an airtight container. Pour enough syrup over to just cover, seal tightly, and freeze for up to a month. Thaw in the refrigerator overnight when you’re ready to enjoy them again.

Reheating

When it’s time to serve, gently warm the jamuns and syrup on the stovetop or in the microwave (using a microwave-safe bowl, of course). Heat until just warm to touch—you want them perfectly soft, not piping hot. If you prefer, these can also be enjoyed cold, straight from the fridge.

FAQs

Why did my gulab jamuns turn hard or dense?

Usually, this happens when the dough is overworked or you’ve added too much flour. Always mix the dough gently, just until combined, and keep it soft and pliable for the perfect tender Stuffed Gulab Jamuns with Cream and Pistachio Filling.

Can I use khoya instead of cream for the filling?

Absolutely! Khoya gives a slightly denser, richer center and is the traditional option. Just make sure it’s at room temperature and well mixed with pistachios and sugar for a creamy, scoopable stuffing.

How do I keep the filling from leaking out while frying?

Be sure the filling is cold and firm before stuffing. Carefully seal the dough around the filling, smoothing out any cracks so your filling stays put and your jamuns fry up perfectly golden and intact.

Can I make Stuffed Gulab Jamuns with Cream and Pistachio Filling gluten-free?

You can try using a gluten-free all-purpose flour blend in place of regular flour, but results may vary slightly in texture. Keep in mind that the dough should remain soft and not crumbly.

Is it possible to make this dessert vegan?

With a few swaps, yes! Use plant-based milk powder and a dairy-free cream substitute for the filling, and fry in oil instead of ghee. The flavor will be a touch different but still deliciously indulgent.

Final Thoughts

There’s nothing quite like sharing a plate of homemade Stuffed Gulab Jamuns with Cream and Pistachio Filling, whether it’s for a joyous celebration or a cozy treat at home. If you’ve never tried making stuffed gulab jamuns before, let this be your moment of discovery—the aroma, taste, and joy they bring are truly unforgettable!

Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe

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4.5 from 17 reviews

Author: admin
Total Time: 1 hour 15 minutes (includes soaking time)
Yield: 12 pieces 1x
Diet: Vegetarian

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Description

Indulge in these decadent Stuffed Gulab Jamuns with a luscious cream and pistachio filling, a delightful twist on the traditional Indian sweet. Crispy on the outside, soft on the inside, these treats are a true celebration of flavors and textures.

Ingredients

Scale

For Gulab Jamun:

1 cup milk powder
¼ cup all-purpose flour
⅛ tsp baking soda
2 tbsp ghee (clarified butter)
¼ cup milk (more as needed)
¼ tsp cardamom powder
ghee or oil for frying

For Filling:

¼ cup unsweetened whipped cream or khoya (milk solids)
2 tbsp finely chopped pistachios
1 tsp powdered sugar

For Sugar Syrup:

1 ½ cups sugar
1 ½ cups water
3–4 green cardamom pods (lightly crushed)
1 tsp rose water (optional)
few saffron strands (optional)

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Instructions

Prepare the Filling: Combine whipped cream or khoya with pistachios and sugar. Chill.
Make Sugar Syrup: Boil sugar, water, cardamom, and saffron until sticky. Add rose water.
Prepare Gulab Jamun Dough: Mix dry ingredients, add ghee, then slowly add milk. Form a soft dough.
Shape and Fill: Divide dough, fill with prepared mixture, and shape into balls.
Fry Gulab Jamuns: Fry in ghee until golden, then soak in warm syrup for 1 hour.