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

Ingredient Substitutions

• Instead of Saffron Threads: turmeric for color
• Instead of All-Purpose Flour: cake flour
• Instead of Mawa (Khoya): paneer (pressed)
• Instead of Ghee: unsalted butter
• Instead of Milk: full‑fat yogurt (thin)
• Instead of Almonds, slivered: other nuts
• Instead of Cashews, slivered: other nuts
• Instead of Vegetable Oil: ghee for richer taste

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk or Spoon
• Knife
• Cutting Board
• Deep Frying Pan or Kadai
• Slotted Spoon
• Serving Plate
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Ensuring the syrup reaches the right consistency without crystallizing
• Forming a smooth, non‑sticky dough with mawa
• Sealing the nut filling completely before frying
• Maintaining oil temperature between 150‑160°C to cook evenly

Chef Tips from the Video

• Use fresh mawa for a richer flavor; frozen mawa should be thawed and crumbled before use
• Add a few drops of rose water to the syrup for an authentic aroma if desired
• Gently press the jamuns after soaking to release excess syrup before serving

Troubleshooting

Storage

Refrigerator: Store jamuns in the syrup in an airtight container for up to 3 days.

Freezer: Can freeze jamuns (in syrup) for up to 1 month; thaw in refrigerator before serving.

Room temperature: Best consumed within 2‑3 hours at room temperature.

Make-Ahead Tips

• Prepare the saffron‑cardamom syrup a day ahead and store refrigerated
• Fry the jamuns and let them cool, then soak in syrup just before serving
• The jamuns keep well in syrup for 2‑3 days, making them ideal for advance preparation

Frequently Asked Questions