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Pistachio Filled Gulab Jamun

Gulab Jamun

Gulab Jamunย  are the most popular Indian sweet (mithai) dessert you’ll find at Indian restaurant. They are soft pillows of a milk based dough soaked in rose syrup. This is a spin off the traditional gulab jamun stuffs gulabs with pistachio Mawa or Khoa, a reduced dairy product made by combining milk powder and ghee.

Fried a little bit longer and you get Kala Jamun.

Gulab Jamun

๐‘ท๐’Š๐’”๐’•๐’‚๐’„๐’‰๐’ ๐’‡๐’Š๐’๐’๐’†๐’… ๐‘ฎ๐’–๐’๐’‚๐’ƒ ๐‘ฑ๐’‚๐’Ž๐’–๐’

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Servings: 10


Sugar syrup

  • 250 g sugar
  • 125 ml water
  • 1 tbsp rose water
  • 1 pinch saffron

Instant Mawa (Khoya)

  • 1 1/2 tbsp ghee
  • 1/2 cup of warm milk warm it microwave
  • 1 cup milk powder


  • 200 g mawa
  • 60 g cottage cheese
  • 1/2 tbsp semolina
  • 1/8 tsp baking soda
  • 40 g refined flour

Pistachio mix

  • 25 g pistachio powder
  • 1 pinch pinch saffron
  • 1 tsp cardamon powder


  • 2 cup Oil for frying
  • 2 tbsp ghee


Rose Sugar Syrup

  • Add sugar and water in a sauce pan and stir. Boil for 10 min until you have a one string consistency syrup.
  • Take a bit of syrup into your fingers. A single string should form.
  • Add rosewater and rest at room temperature.

Make Instant Mawa

  • In a pan add gheee, warm milk and stir well. Cook at low heat.
  • Add milk powder while stirring and cook for 10 min on low medium flame.
  • Continue mixing until it becomes at dough and mixture leaves the side of pan and it turn into a smashed potato consistency.


  • Take cottage cheese and crumble.
  • Add to the cottage cheese the semolina and baking soda. Knead with your palm to apply heat until a smooth dough forms. Form into a ball.
  • Massage Mawa with the heat of your palm until a smooth creamy paste forms and knead with cottage cheese dough until it forms an even dough.

Pistacho balls

  • Combine cardamon powder, pistacho powder and heavy pinch of saffron..
  • Take one 1/5 of the dough and combine with spice mixture by kneading spice mix into dough.
  • Roll filling into a long cilinder and cut into 10 pieces.
  • Roll individual pieces into round balls.


  • Take the remaining dough, roll into a long cylinder and divide into 10 pieces.
  • Roll each piece into a ball, flatten slightly with palms and create an indent with thumb.
  • Place a pistacho ball in the indent and cover with the dough.
  • Roll into a smooth ball.

Deep Frying

  • Add a few spoonful of ghee to the oil to give it flavor. Fry at low medium heat.
  • Add gulab jamun and fry until dark brown. Stir while frying for even cooking.

Soak in Syrup

  • Transfer Kala Jamun to syrup and stir.
  • Let sit for ~2 hrs before serving,
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Hi there! I'm Mei

There are too many cuisines to only cook one!ย Iย  hope this blog allows you to explore and taste the diversity of cuisines from around the world. Here you’ll find globally-inspired recipes and the travel stories that led to them.ย ย 

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