How to Make Gulab Jamun with Pistachio Crumble: Festive Dessert Idea

We are all about adding different ingredients together, and here we bring you the recipe for gulab jamun with pistachio crumble.

The words ‘gulab jamun’ are enough to bring up images of warm, syrup-soaked spheres melting in the mouth, rich with the fragrance of cardamom and rose. A timeless Indian dessert, it’s traditionally served at festivals, weddings, and celebrations of all kinds. While the classic version holds its charm, pairing gulab jamun with a pistachio crumble adds texture and a modern flair that elevates it from nostalgic comfort to gourmet indulgence. If you’re looking for a festive dessert idea that marries tradition with innovation, this recipe for gulab jamun with pistachio crumble is exactly what you’ve been looking for. While this dish honors the familiar flavors of Indian mithai, it also introduces texture and visual contrast, making it an ideal choice for Diwali, Eid, weddings, or any celebration that calls for something extraordinary. Whether you’re hosting a festive dinner or simply indulging yourself with a lavish homemade dessert, this recipe is bound to delight. So here’s how to make it.

Ingredients:

For the gulab jamun:

1 cup milk powder
1/4 cup all-purpose flour (maida)
1/4 teaspoon baking soda
2 tablespoons ghee
2 tablespoons milk (adjust as needed)
Ghee or oil, for deep frying

For the sugar syrup:

1 1/2 cups sugar
1 1/2 cups water
4 green cardamom pods, crushed
A few strands of saffron (optional)
1 teaspoon rose water

For the pistachio crumble:

1/2 cup shelled pistachios
1/4 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter (cold and cubed)
A pinch of salt

Method:

Start with the sugar syrup so it’s warm when your fried jamuns are ready to soak. In a saucepan, combine sugar, water, crushed cardamom, and saffron. Bring to a boil, then reduce the heat and simmer for 5 minutes until slightly thickened. Turn off the heat and add the rose water. Keep the syrup warm, not boiling hot. The syrup shouldn’t be too thick. Aim for a thin, pourable consistency that the jamuns can absorb.
Preheat your oven to 180C or 350F.
Now, make the pistachio crumble. This buttery, nutty topping brings a delightful contrast to the soft, syrupy jamuns. Pulse the pistachios in a food processor until coarsely ground but not too fine.
Add the flour, sugar, and salt to a bowl. Sift in the flour to avoid clumps later on. Now add the pulsed pistachios to the bowl and mix well.
Add the cold butter cubes to the bowl. Use your fingers to rub the cold butter into the dry ingredients until you get a crumbly texture.
Spread the mixture on a baking sheet and bake for 10 minutes until golden and crunchy. Let it cool. Store the crumble in an airtight container if preparing ahead of time, so it stays crisp. Set aside.
In a bowl, mix milk powder, all-purpose flour, and baking soda. Add ghee and mix well until the mixture is sandy in texture. Gradually add milk a little at a time and knead gently until a soft, pliable dough forms. Cover and let the dough rest for 10 minutes. Do not overwork the dough since that can make the jamuns hard. It should be soft but not sticky.
Divide the dough into equal portions and roll each into a smooth ball without cracks.
Heat ghee or oil in a deep pan over medium-low heat. Test the oil by dropping a small piece of dough. If it rises slowly, the oil is ready to fry in.
Fry the jamuns in small batches, stirring gently for even browning. Each should turn a deep golden brown. Keep the flame low to ensure the jamuns cook evenly inside and don’t remain raw at the center. Then remove and drain briefly on paper towels.
While still warm, transfer the fried jamuns to the warm sugar syrup. Let them soak for at least 2 hours. They’ll swell slightly as they absorb the syrup.
To serve, spoon 2 warm jamuns into a shallow dessert bowl. Drizzle some syrup over them. Sprinkle a generous amount of pistachio crumble on top. Garnish with edible rose petals, slivered pistachios, or even a scoop of vanilla ice cream for added decadence.