Soft and fluffy gulab jamuns with a special surprise of crunchy nuts in the center!
- What are stuffed gulab jamuns?
- Gulab jamun filling ideas
- Why I combine the nuts with dough
- Creating the perfect syrup
- Tips for stuffed gulab jamuns
- Desserts that pair well with gulab jamun
- Storing gulab jamuns
- Gulab jamun variations
- Frequently Asked Questions
- Gulab Jamun Stuffed With Nuts
- Other desserts you may like
What are stuffed gulab jamuns?
Gulab jamun is a delicious, spongy, milk-based donut that is fried and dunked into a cardamom, saffron, and rose syrup.
Stuffed gulab jamuns are even more special. They are stuffed or filled with with your favorite goodies. This recipe is based on my original gulab jamun recipe but is stuffed with an assortment of crunchy nuts like pistachios and almonds. If you are looking for a deep dive on tips and tricks for gulab jamuns you can check it out in this detailed blog post.
- Whole milk powder
- All purpose flour
- Baking powder
- Sea salt
- Heavy cream
- Gulab jamun syrup
Gulab jamun filling ideas
These gulab jamuns are filled with an assortment of nuts. My favorite fillings are pistachios, blanched almonds (almonds without the skin), and cashews that are lightly toasted. However you can also fill your jamuns with:
- Coconut flakes
- Gulkand (rose paste)
- Khoya (thick condensed milk)
Start with a small amount of inclusions that contain liquid such as nutella or gulkand, as the liquid can create steam within the gulab jamun and cause it to break if there is too much.
Why I combine the nuts with dough
My recipe asks you to create smaller balls made up of nuts and dough that are then encased in pure dough. The reasoning for this is that it helps trap the nuts in the center of the gulab jamun, ensures that there is a good distribution of the nuts, and prevents any cracks on the exterior of the gulab jamuns.
Creating the perfect syrup
My biggest issue with gulab jamuns is that they can be too sweet. Typically folks use a 1:1 ratio of sugar to water; however, as the syrup thickens it gets even sweeter. This recipe uses a 4:5 ratio of sugar to water which means that for 1 cup of sugar there are 1.25 cups of water, which yields a less sweet syrup. If you are looking for ideas on using your leftover gulab jamun syrup, you can check out this blog post that dives deep into how to use the leftover gulab jamun syrup.
Tips for stuffed gulab jamuns
Here are some high level tips for making stuffed gulab jamuns. However, check out this detailed blog post if you want in-depth tips and solutions for common mistakes when making gulab jamuns.
- Toast nuts before adding them into gulab jamuns. Toasting the nuts really enhances the flavor!
- Chop the nuts coarsely. I love the crunch of the nuts within the gulab jamun; if the nuts are chopped too finely you won't decipher them within the gulab jamun, especially after it has been soaked in syrup.
- Rotate the jamuns in oil to get even browning. Stuffed jamuns have a tendency to float to the top on one side as the jamun may be heavier on one end than the other. Try roating the jamuns as best as possible without touching them. However, you may need to gently spoon hot oil over the top or hold the gulab jamun underneath the oil if you find that one side keeps rotating to the top. It is very important that all sides are brown; otherwise the tan sides become the weak spots that can dissolve in the syrup.
- Fry gulab jamuns at 325 Farenheit for 3-4 minutes. Frying low and slow is key to fluffy, fully cooked jamuns that can soak in syrup.
- Use pressure and ghee create smooth balls. Greasing your hands with ghee helps create a smooth exterior on the gulab jamun balls.
- Soak the jamun in syrup right after frying. Soaking the jamun while it's still warm will ensure that it is soft and spongy.
- Serve gulab jamuns at room temperature or slightly warmed for the softest texture. When heating gulab jamuns in the microwave, heat in small 10 second intervals as the jamuns can burst if they get too hot.
Desserts that pair well with gulab jamun
Gulab jamuns are so delicious served warm with either vanilla ice cream or pista ice cream. The combo of warm and cold are a match made in heaven. Alternatively, adding a crunchy element such as crushed nuts or chikkis (Indian jaggery peanut brittle) contrasts nicely with the soft jamun.
Storing gulab jamuns
Store gulab jamuns in the syrup in a wide tupperware with a lid. Do not over-crowd or stack gulab jamuns on top of each other as they can break. You can store gulab jamuns in the fridge for up to 10 days.
Gulab jamun variations
In addition to the stuffed gulab jamun recipe, the website also has the original gulab jamun, recipe which serves as a classic, and the dry gulab jamun, which is a perfect variation to pass out during the Diwali season.
Frequently Asked Questions
Stuffed jamuns have a tendency to float to the top on one side as the jamun may be heavier on one end than the other. Try roating the jamuns as best as possible without touching them. However, you may need to gently spoon hot oil over the top or hold the gulab jamun underneath the oil if you find that one side keeps rotating to the top.
Hazelnuts or any nuts, coconut flakes, rose paste (gulkand), and more!
You can store gulab jamuns in the fridge for up to 10 days.
You can serve warm gulab jamuns with vanilla ice cream or pista ice cream.
The easiest way to warm gulab jamuns is in the microwave in short intervals of 10 seconds. Heating the gulab jamun too much can cause it to break apart.
Kala jamun is jamun that is a deeper brown and almost black in color wheres gulab jamun is a lighter shade of brown. You can use this recipe to make kala jamun but simply turn the heat up when you reach the 3 minute mark to get a darker color on the exterior.
Yes! Use whole milk powder for a tender gulab jamun with a more pronounced milk flavor. If you are in a pinch, you can use low-fat but compensate by adding 1 tablespoon of ghee. You may have to add additional heavy cream in 1 teaspoon increments until the dough is supple as low-fat milk powder tends to need more liquid.
There are many reasons ranging from using too much leavener (baking powder/baking soda) to the consistency of the dough. Check out this blog post that goes into detail about why your gulab jamun may have broken in the oil and how to fix it.
There are many reasons ranging from using too much leavener (baking powder/baking soda) to the consistency of the dough. Check out this blog post that goes into detail about why your gulab jamun may have broken in the syrup and how to fix it.
There are many reasons ranging from using too much flour to not frying the jamuns properly. Check out this blog post that goes into detail about why your gulab jamun may be hard and how to fix it.
You can buy milk powder at most grocery stores or online.
Filter it out and store it in the fridge to use for pancakes and waffles or for cocktails. You can find more ideas in this blog post.