If you’re ready to steal the spotlight at your next festive gathering or simply want to treat yourself to a truly decadent dessert, you have to try these Stuffed Gulab Jamuns with Cream and Pistachio Filling. Classic, syrup-soaked gulab jamuns get an irresistible twist by hiding a heart of silky cream and crunchy pistachios inside every golden bite. The contrast between the pillowy khoya dough and the luscious, nutty filling is pure dessert magic, and when the warm jamuns soak up aromatic cardamom-rose syrup, every spoonful is pure bliss. Trust me, these will be the sweets everyone remembers.
Ingredients You’ll Need
Each ingredient in Stuffed Gulab Jamuns with Cream and Pistachio Filling plays a special role, from creating a tender, melt-in-your-mouth dough to infusing gorgeous flavors and textures into every bite. Go for the freshest and best quality ingredients—the difference is worth it!
- Khoya (mawa): This rich, reduced milk forms the base of the dough, giving the jamuns their signature softness and flavor.
- All-purpose flour: Just a touch binds everything together for perfect round balls that stay tender, not tough.
- Semolina (sooji): Adds subtle structure, helping prevent the gulab jamuns from becoming too dense.
- Baking soda: A tiny bit ensures the balls puff up lightly as they fry.
- Milk: Use as needed while kneading to make your dough smooth and easy to work with.
- Finely chopped pistachios: These bring a vibrant green color and lovely crunch to the creamy filling.
- Sweetened condensed milk: Binds the filling together and adds caramel-like sweetness.
- Heavy cream: Provides luscious richness in every filled center.
- Sugar: Essential for making that sweet aromatic syrup where the magic happens.
- Water: Keeps the syrup from thickening too much; it needs to gently soak into each jamun.
- Green cardamom pods: Crushed pods give the syrup a beautiful fragrance and taste.
- Saffron strands (optional): For a touch of luxury and gorgeous golden hue in your syrup.
- Rose water: Adds an unmistakable, very special floral note to the syrup.
- Ghee or oil: Use for deep frying—the nutty flavor of ghee is traditional and especially delicious.
How to Make Stuffed Gulab Jamuns with Cream and Pistachio Filling
Step 1: Prepare the Khoya Dough
Start by combining the khoya, flour, semolina, and baking soda in a mixing bowl. Use your fingers to mix everything lightly and evenly, breaking up any lumps of khoya. Gradually add milk a tablespoon at a time, kneading gently until a soft, smooth dough forms. The dough shouldn’t be sticky—just pillowy and pliable. Cover with a damp cloth and rest it for 10 minutes to relax the gluten and keep it moist while you make the filling.
Step 2: Make the Cream and Pistachio Filling
In a small bowl, mix together the finely chopped pistachios, sweetened condensed milk, and heavy cream. Stir until you have a thick, creamy mixture that holds together. This is the hidden gem at the center of each jamun, bringing decadent richness and a nutty surprise!
Step 3: Shape and Fill the Jamuns
Divide the rested dough into 10–12 equal balls. Flatten each ball gently in your palm, drop a small spoonful of the pistachio filling in the center, then pull the edges up to enclose the filling. Pinch carefully to seal, then roll between your palms for a smooth, crack-free finish. If the dough cracks, just dab on a drop more milk. Repeat until all your Stuffed Gulab Jamuns with Cream and Pistachio Filling are ready to fry.
Step 4: Fry to Perfection
Heat ghee or oil in a deep pan over medium-low heat. To test, drop a tiny bit of dough in—the oil should gently bubble and the dough should rise slowly to the surface. Fry the stuffed jamuns in small batches, turning gently and patiently for even browning. Don’t crowd the pan! Each ball should become a gorgeous, rich golden brown and puff up slightly. Drain well on paper towels.
Step 5: Prepare the Sugar Syrup
While the jamuns rest, combine sugar, water, crushed cardamom pods, and saffron in a saucepan. Bring to a boil, then simmer gently for 5-7 minutes until slightly thickened but not sticky—the syrup should still be thin and pourable. Turn off the heat and stir in the rose water for that signature aroma.
Step 6: Soak and Serve
While both the jamuns and syrup are still warm, immerse the jamuns in the syrup, making sure they’re fully covered. Let them soak for at least an hour—this is when they become divinely juicy! The Stuffed Gulab Jamuns with Cream and Pistachio Filling are at their absolute best, soaked and glistening, ready to make any celebration sweeter.
How to Serve Stuffed Gulab Jamuns with Cream and Pistachio Filling
Garnishes
For an extra flourish, sprinkle more chopped pistachios over the top, or add slivers of almonds for added elegance. A few fresh rose petals or a tiny pinch of saffron strands look stunning and add to the festive vibe. These top layers hint at the flavors waiting inside and give your Stuffed Gulab Jamuns with Cream and Pistachio Filling a show-stopping finish.
Side Dishes
Serve these jamuns as the grand finale to an Indian meal—especially after rich curries, fragrant rice, or grilled tandoori dishes. For a lighter touch, pair with cooling vanilla ice cream or a dollop of whipped cream. Stuffed Gulab Jamuns with Cream and Pistachio Filling also go beautifully alongside warm masala chai.
Creative Ways to Present
Try serving each jamun in a delicate glass cup with a spoonful of syrup and a scattering of edible petals. For a modern twist, offer smaller, bite-sized versions in mini dessert bowls for parties. Or, serve plated desserts with a drizzle of extra syrup and a sprinkle of gold leaf for a special occasion. The possibilities are endless when it comes to making Stuffed Gulab Jamuns with Cream and Pistachio Filling the star of your dessert table.
Make Ahead and Storage
Storing Leftovers
Once soaked, the jamuns keep beautifully in the fridge for up to 4 days. Store them in an airtight container, completely submerged in syrup to prevent them from drying out. The flavor deepens as they rest, so leftovers are just as delightful, if not better!
Freezing
You can freeze the unfried, shaped balls (without syrup) for up to a month. Place them in a single layer to freeze, then transfer to an airtight bag. When you crave Stuffed Gulab Jamuns with Cream and Pistachio Filling, simply thaw at room temperature, then fry and soak as usual. Avoid freezing the syrup-soaked jamuns for best texture.
Reheating
To enjoy warm jamuns, place them (with syrup) in a microwave-safe bowl and heat for 20–30 seconds. Alternatively, gently warm them in a pan over low heat, spooning syrup overtop to heat evenly. They taste just as wonderful at room temperature, so reheating is totally optional.
FAQs
Can I use store-bought khoya?
Absolutely! Store-bought khoya saves time and works well if it’s fresh and not too dry. Just grate it before making the dough for the softest results.
What can I use instead of pistachios for the filling?
Feel free to swap in almonds, cashews, or a mix of your favorite nuts. Each brings its own special flavor and color to the creamy center.
How do I prevent my gulab jamuns from cracking or bursting while frying?
Make sure the dough is soft, smooth, and slightly moist—add a drop or two of milk if you see cracks. Also, always fry on medium-low heat to let the jamuns cook through gently and evenly.
Can I make Stuffed Gulab Jamuns with Cream and Pistachio Filling vegan?
You can experiment with vegan condensed milk, non-dairy cream, and plant-based khoya substitutes. While the flavor will be different, the spirit of the dessert remains just as joyful!
Is it OK to skip saffron or rose water?
Definitely! Saffron and rose water add a luxurious touch but are entirely optional. Even without them, Stuffed Gulab Jamuns with Cream and Pistachio Filling will taste fantastic thanks to cardamom and the creamy-nutty filling.
Final Thoughts
Treat yourself and your loved ones to the unforgettable experience of creating (and eating!) Stuffed Gulab Jamuns with Cream and Pistachio Filling. Every bite is a celebration—delicate, aromatic, and filled with sweet surprise. Don’t be surprised if this becomes your new go-to dessert for every special moment!
Print
Stuffed Gulab Jamuns with Cream and Pistachio Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10-12 stuffed gulab jamuns
- Category: Dessert
- Method: Frying, Soaking
- Cuisine: Indian
- Diet: Vegetarian
Description
Indulge in the decadent flavors of traditional Indian dessert with a twist. These Stuffed Gulab Jamuns are filled with a creamy pistachio mixture, creating a delightful treat for any occasion.
Ingredients
For the dough:
- 1 cup khoya (mawa)
- 1/4 cup all-purpose flour
- 1 tablespoon semolina (sooji)
- 1/4 teaspoon baking soda
- 2 tablespoons milk or as needed
For the filling:
- 1/4 cup finely chopped pistachios
- 2 tablespoons sweetened condensed milk
- 2 tablespoons heavy cream
For the syrup:
- 1 1/2 cups sugar
- 1 1/2 cups water
- 3–4 green cardamom pods
- a few saffron strands (optional)
- 1/2 teaspoon rose water
For frying:
- Ghee or oil for deep frying
Instructions
- Prepare the Dough: Combine khoya, flour, semolina, and baking soda. Knead into a soft dough with milk. Rest for 10 minutes.
- Make the Filling: Mix pistachios, condensed milk, and cream. Create small balls of dough, fill with pistachio mixture, and seal.
- Fry the Jamuns: Deep fry the stuffed balls until golden brown.
- Prepare the Syrup: Boil sugar, water, cardamom, and saffron. Simmer until slightly thickened. Add rose water.
- Soak and Serve: Soak fried jamuns in warm syrup for at least 1 hour. Garnish with pistachios before serving.
Notes
- Ensure dough is smooth for best texture.
- Replace pistachios with almonds or cashews for variation.
- Fresh khoya yields best results.
Nutrition
- Serving Size: 1 jamun
- Calories: 210
- Sugar: 22g
- Sodium: 38mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18mg
