Gulab Jamun | Indian Syrup Soaked Doughnuts
 
Prep time
Cook time
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Gulab Jamun | Indian Syrup Soaked Doughnuts are delicious light and moist deep fried balls that have been sitting in a sweet syrup gently scented with cardamom and saffron.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 12
Ingredients
Syrup
  • 1 cup white sugar
  • 1.5 cups water
  • 1 tsp white vinegar
  • 4 green cardamom pods, cracked
  • 2 big pinches of saffron threads
  • 1 red chilli, sliced down the centre
Balls
  • ½ cup whole milk powder
  • 1 tbs plain flour
  • ⅛ or a pinch baking soda
  • 1 tbs ghee (use butter if without or quickly make up a batch with this recipe)
  • 2 tbs milk
  • 1 tbs yoghurt (may not be needed)
  • oil for deep frying
Method
  1. This amount makes about 12 balls
  2. Double the amount of syrup if you choose but make seperate batches of dough if you need more.
Syrup
  1. Place all the ingredients for the syrup into a largish saucepan and bring to a boil while stirring consistently. Reduce to a rolling simmer and cook for 10 minutes. Set aside.
Balls
  1. Fill a saucepan with about 5cm / 2inch of oil and bring the temperature to about 180°C / 355°F. Use a deep fryer if you have one.
  2. In a bowl place the milk powder, plain flour and baking soda and stir well to combine.
  3. Add the ghee and mix well.
  4. Add the milk and then stir to combine. This step needs to be done quickly as you don’t want to work the dough and have gluten form. This will make the balls tough.
  5. If you find it’s still a little dry then add half of the yoghurt till it comes together.
  6. If it’s too sticky, leave it to rest for a couple of minutes and it should absorb some of the milk powder and dry up a bit.
  7. With greased hands, roll about a teaspoon size dough into a smooth ball without any cracks. Use this one to test the temperature of the oil and to see if it holds together in the oil. If it starts to break open or cracks start to appear then you may need to add a little more yoghurt to the mixture.
  8. Cook the ball till it’s well browned and floating at the top of the oil. Place the cooked ball into the syrup and swirl it around so it’s covered int the syrup.
  9. Continue with the rest of the dough to make the balls and fry and then soak.
  10. Leave the balls to soak in the syrup for at least 2 hours.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/gulab-jamun-indian-syrup-soaked-doughnuts/