Time 30 Minutes mins
Difficulty Medium

Pistachio cream filled Gulab Jamuns

Kajal Maharaj’s recipe for a classic rose-flavoured Gulab Jamun filled with a rich, decadent pistachio cream will tantalise your taste buds with every bite.
  • 4 tbsp Taystee Wheat
  • 1 tin condensed milk
  • 300g cake flour
  • 3 tsp baking powder
  • ¼ tsp bicarb
  • ½ tsp elachi powder 
  • ¼ tsp ground nutmeg
  • 2 tbsp ghee
  • Pistachio cream (optional for filling)

Ingredients for syrup:

  • 500g sugar
  • 500ml water
  • 4 tbsp rose water

500g sugar 
500ml water 
4 tbsp rose water
  1. Bring syrup to the boil on low heat and allow to simmer for a few minutes.
  2. Shape dough into small balls. 
  3. Fry on medium heat until golden, but not brown. 
  4. Dip into hot syrup for just under a minute. Drain and cool. 
  5. Make an incision ¾ of the way into the Gulab Jamun. 
  6. Fill with pistachio cream or filling of choice.

Product used

Wheat Semolina

Taystee Wheat Semolina

Taystee Wheat

See Product