Gulab Jamun Stuffed With Nuts Recipe

Ever stumbled upon a dessert that’s so luxurious and melt-in-your-mouth heavenly that you just have to make it your weekend project? Let me tell you, crafting these aromatic gulab jamuns is like spinning sugary poetry in your kitchen—a little bit of patience, a sprinkle of nostalgia, and a whole lot of deliciousness.

I love the fusion of flavors in this recipe for Gulab Jamun stuffed with nuts. Soft and syrupy, these indulgent treats are made with milk powder and a hint of ghee, creating the perfect dough.

The mixed nuts in the center add a delightful crunch to each bite, while the rose water-infused syrup, enriched with cardamom pods, adds a fragrant touch. I think the combination of textures and aromatic flavors makes this dessert truly unforgettable.

Gulab Jamun Stuffed With Nuts Recipe Ingredients

• Milk Powder: Rich in protein and calcium, adds creamy texture.
• All-Purpose Flour: Provides structure, lightness to the dough.
• Cardamom Pods: Aromatic, offers sweet, warm spice notes.
• Sugar: Sweetens syrup, enhances flavor, adds caramel tones.
• Mixed Nuts: Adds crunch and nutrients, healthy fats and proteins.
• Rose Water: Delivers floral fragrance, traditional aromatics.

Gulab Jamun Stuffed With Nuts Recipe Ingredient Quantities

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 2 tablespoons ghee (clarified butter)
• 1/4 cup milk
• 1 cup sugar
• 1 cup water
• 4-5 green cardamom pods
• 1 tablespoon rose water
• Oil or ghee for deep frying
• 1/4 cup mixed nuts (cashews, almonds, and pistachios), finely chopped
• 1/4 teaspoon cardamom powder

How to Make this Gulab Jamun Stuffed With Nuts Recipe

1. In a mixing bowl, combine 1 cup milk powder, 1/4 cup all-purpose flour, and 1/4 teaspoon baking soda. Add 2 tablespoons ghee and mix until crumbly. Gradually add 1/4 cup milk to form a soft dough. Let it rest for 10 minutes.

2. In a saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil. Add 4-5 crushed green cardamom pods and simmer until the sugar dissolves completely. Stir in 1 tablespoon rose water and remove from heat. Set aside.

3. In a small bowl, mix 1/4 cup finely chopped mixed nuts with 1/4 teaspoon cardamom powder. Set aside for stuffing.

4. Divide the dough into small, equal portions (about 12-15). Flatten each portion slightly with your fingers.

5. Place a small amount of the nut mixture in the center of each dough piece, and carefully roll it into a smooth ball, ensuring the filling is well enclosed.

6. Heat oil or ghee in a deep pan over medium-low heat for deep frying. It should be moderately hot, not smoking, to avoid burning the gulab jamuns.

7. Fry the balls gently, stirring occasionally, until they are golden brown all over. Make sure to fry them on low heat so they cook evenly and don’t remain raw inside.

8. Once fried, gently remove the gulab jamuns using a slotted spoon, and drain any excess oil on a paper towel.

9. Immediately transfer the fried gulab jamuns into the warm sugar syrup. Let them soak for at least 1-2 hours until they absorb the syrup and become soft and juicy.

10. Serve the gulab jamuns warm or at room temperature, garnished with extra nuts if desired. Enjoy!

Gulab Jamun Stuffed With Nuts Recipe Equipment Needed

1. Mixing bowl
2. Saucepan
3. Small bowl
4. Deep pan or pot
5. Slotted spoon
6. Measuring cups and spoons
7. Stirring spoon
8. Paper towels
9. Cutting board and knife (for chopping nuts)

FAQ

• Q: Can I use instant dry milk instead of regular milk powder?
  
  A: Yes, instant dry milk can be used as a substitute for milk powder in this recipe.
• Q: How do I ensure that the gulab jamuns don’t break while frying?
  
  A: Make sure the dough is smooth and without cracks before forming the balls. Fry at a low to medium heat to cook evenly.
• Q: Is there an alternative to rose water in the syrup?
  
  A: You can use a few drops of kewra water as an alternative if rose water is unavailable.
• Q: Can I prepare the syrup in advance?
  
  A: Yes, the sugar syrup can be prepared a day ahead. Just reheat slightly before using.
• Q: What should I do if the gulab jamuns are hard in the center?
  
  A: Ensure the dough is well-kneaded and soft. If it’s still hard, try soaking them longer in the warm syrup.
• Q: Can I store leftover gulab jamun?
  
  A: Yes, they can be stored in an airtight container in the refrigerator for up to a week.

Gulab Jamun Stuffed With Nuts Recipe Substitutions and Variations

• Instead of milk powder, you can use dry soy milk powder or coconut milk powder for a dairy-free option.
• All-purpose flour can be substituted with whole wheat flour for a healthier alternative.
• Instead of ghee, melted butter or coconut oil can be used, although the flavor will vary slightly.
• For milk, almond milk or oat milk can serve as a good non-dairy substitute.
• If you’re out of rose water, you can use a few drops of vanilla extract or almond extract for a different aroma.

Pro Tips

1. Dough Consistency Ensure the dough is soft but not sticky. If it’s too dry, add a few drops of milk. If too sticky, sprinkle a little more milk powder to achieve the right texture.

2. Temperature Control Fry the dough balls over low to medium heat. High heat can quickly brown the outside while leaving the inside uncooked. Test by frying just one ball first to ensure it’s the right heat.

3. Syrup Temperature Keep the sugar syrup warm, not hot, when adding the fried gulab jamuns. If the syrup is too hot, the gulab jamuns may lose shape; if too cold, they won’t absorb the syrup well.

4. Even Frying Continuously move the gulab jamuns around while frying to ensure even browning. This helps avoid any hot spots in the oil and ensures uniform cooking.

5. Resting Period Allow the gulab jamuns to soak in the syrup for at least 2 hours. This ensures they become fully saturated with syrup, leading to a more flavorful and juicy dessert.