Nut Stuffed Gulab Jamun Recipe 🍮

Ingredients

• 2 cups Water (for syrup)
• 2 cups Granulated Sugar (for syrup)
• 10 threads Saffron Threads (pure, adds color and aroma)
• 4 pods Green Cardamom Pods (seeds powdered or whole for syrup)
• 1 cup All-Purpose Flour (sifted)
• 200 g Mawa (Khoya) (fresh, crumbled)
• 1 tablespoon Ghee (softened, melted)
• 2 tablespoons Milk (whole milk, for dough consistency)
• 1/2 teaspoon Cardamom Powder (freshly ground)
• 1/4 cup Almonds, slivered (roughly chopped)
• 1/4 cup Cashews, slivered (roughly chopped)
• 2 cups Vegetable Oil (for deep‑frying, neutral flavor)

Instructions

1. Prepare the Saffron‑Cardamom Syrup

   In a saucepan combine water, sugar, saffron threads, and the seeds of the cardamom pods. Bring to a boil over medium‑high heat, stirring until sugar dissolves, then reduce to a gentle simmer for 15‑20 minutes until the syrup thickens slightly.

   Time: PT20M

   Temperature: Medium‑high

2. Cool the Syrup Slightly

   Turn off the heat and let the syrup sit at room temperature for about 10 minutes; it should be warm but not hot when the jamuns are added.

   Time: PT10M

3. Make the Dough

   In a mixing bowl, whisk together sifted flour, crumbled mawa, melted ghee, and cardamom powder. Gradually add milk, mixing until a soft, non‑sticky dough forms.

   Time: PT10M

4. Prepare the Nut Filling

   Finely chop the slivered almonds and cashews, then combine them in a small bowl.

   Time: PT5M

5. Stuff and Shape the Jamuns

   Divide the dough into 8 equal portions. Flatten each portion, place a teaspoon of the nut mixture in the centre, seal the edges and roll gently into a smooth ball.

   Time: PT15M

6. Deep‑Fry the Jamuns

   Heat vegetable oil in a deep pan to 150‑160°C (medium heat). Gently slide the balls into the oil and fry, turning occasionally, until they turn a uniform golden‑brown, about 5‑7 minutes.

   Time: PT7M

   Temperature: 150°C

7. Soak in Syrup

   Using a slotted spoon, transfer the fried jamuns directly into the warm syrup. Let them soak for at least 20 minutes; they will swell and become juicy.

   Time: PT20M

8. Serve

   Remove the jamuns with a spoon, arrange on a serving plate, and drizzle a little extra syrup over each. Serve warm or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

25 g

Fat

5 g

Fiber

1 g