Stuffed Gulab Jamuns with Cream and Pistachio Filling

Soft, golden dumplings soaked in a fragrant sugar syrup and filled with luscious cream and finely chopped pistachios—this version of stuffed gulab jamuns adds a decadent twist to the beloved classic. I love how the delicate rosewater and the crunch of nuts elevate every bite, turning this into a dessert that’s perfect for special occasions or when I want to impress guests with something truly indulgent.

Why You’ll Love This Recipe

I like this recipe because it blends tradition with a surprise center—smooth cream and crunchy pistachios in every bite. The floral hints from rosewater and cardamom make it feel like something out of a celebration. Whether I serve them warm or at room temperature, they always disappear fast. Plus, the dough is made with milk powder, making it easy and accessible without compromising on taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Gulab Jamun Dough:

• 1 cup milk powder

• 1/4 cup all-purpose flour

• 1/4 tsp baking powder

• 2 tbsp melted ghee or unsalted butter

• 3-4 tbsp milk (or as needed)

• A pinch of salt

For the Cream and Pistachio Filling:

• 1/4 cup heavy cream

• 2 tbsp powdered sugar

• 1/4 cup pistachios, finely chopped

• 1/2 tsp rosewater (optional)

For the Sugar Syrup:

• 1 1/2 cups sugar

• 1 1/2 cups water

• 4-5 cardamom pods, lightly crushed

• 1 tsp rosewater

• A few strands of saffron (optional)

For Garnish:

• Crushed pistachios

• Edible rose petals

Directions

1. Prepare the Sugar Syrup
   I start by combining sugar, water, cardamom, and saffron in a saucepan. I bring it to a boil, then reduce the heat and let it simmer for 5-7 minutes until slightly thickened. After taking it off the heat, I stir in the rosewater and let it cool.

2. Make the Cream and Pistachio Filling
   In a bowl, I whip the heavy cream and powdered sugar until soft peaks form. Then I fold in the chopped pistachios and rosewater. I either spoon this or use a piping bag to fill the dough balls later.

3. Prepare the Gulab Jamun Dough
   I mix the milk powder, flour, baking powder, and salt in a bowl. Then I add the melted ghee and mix until it looks like breadcrumbs. I add milk gradually, kneading gently until I get a soft, smooth dough. I make sure not to over-knead.

4. Shape and Stuff the Gulab Jamuns
   I divide the dough into 15–20 equal parts. I flatten each one slightly, place a bit of the filling in the center, and carefully seal the edges before rolling them into smooth balls.

5. Fry the Gulab Jamuns
   I heat ghee or oil over medium-low heat and fry the jamuns in batches, turning gently until they’re golden brown. I drain them on paper towels.

6. Soak in Sugar Syrup
   While still warm, I place the gulab jamuns in the sugar syrup. I let them soak for at least 1–2 hours so they absorb all that sweet flavor.

7. Serve
   I garnish them with crushed pistachios and rose petals, then serve them warm or at room temperature.

Servings and timing

This recipe makes around 15–20 stuffed gulab jamuns, depending on how big I roll them.
Prep time: 25 minutes
Cook time: 20 minutes
Soaking time: 1–2 hours
Total time: About 2.5 hours

Variations

• Khoya-Based Dough: I sometimes swap the milk powder for khoya to make them even richer.

• Nutty Filling: I mix in almonds and cashews with the pistachios for more texture and flavor.

• Chocolate Surprise: A small piece of dark chocolate in the center gives a gooey, indulgent twist.

Storage/Reheating

I store the soaked gulab jamuns in an airtight container in the fridge for up to 5 days. When I want to reheat them, I warm them gently in the microwave or let them come to room temperature naturally. I avoid overheating, so the cream filling doesn’t separate or leak out.

FAQs

How do I prevent the stuffed gulab jamuns from breaking while frying?

I make sure the dough is well sealed around the filling and that the oil is at medium-low temperature. Rushing the frying or overfilling can cause them to crack.

Can I make these in advance?

Yes, I like making them a day ahead. They taste even better after soaking overnight in the syrup.

Can I skip rosewater in the recipe?

Absolutely. While rosewater adds a floral aroma, I’ve made them without it and they still taste amazing.

What oil is best for frying?

I usually use ghee for authentic flavor, but any neutral oil like vegetable or canola oil works just fine.

How do I know when they’re perfectly cooked?

They turn a deep golden brown and puff slightly. I also press one gently—if it springs back, it’s done inside.

Conclusion

Stuffed gulab jamuns with cream and pistachio filling take a beloved Indian dessert and make it even more unforgettable. I love how the richness of the filling blends with the softness of the dough and the sweet, spiced syrup. It’s the kind of treat I save for festivals, parties, or when I want to create a dessert that truly impresses. Once I tried them this way, I found it hard to go back to the plain version.