Indian Doughnuts: Gulab Jabun

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Family Favorites
TOTAL TIME: 1 hr
Prep: 25 min
Inactive Prep: 15 min
Cook: 20 min
 
YIELD: 12 doughnuts
LEVEL: Intermediate

ingredients

  • Syrup
  • 5 cups sugar
  • 4 cups water
  • 8 green cardamom pods
  • 8 cloves
  • 2 star anise
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    Directions


    For the syrup: Put the sugar, water, cardamom pods, cloves, and star anise in a medium-size saucepan and bring to a boil. Turn the heat to low and simmer until the sugar has dissolved and the syrup is slightly thickened, about 25 minutes. Let the syrup cool slightly.

    For the doughnuts: Mix the dry milk powder, all-purpose flour, and baking soda together in a large bowl and then slowly stir in the whipping cream until a loose dough is formed.

    Oil your hands, and then divide and form the dough into balls about the size of golf balls. Heat the oil over very low heat in a high-sided saute pan and carefully begin to add the balls. Fry the doughnuts slowly until they are golden on all sides, about 2 to 3 minutes per doughnut. Be careful not to burn them. Put the doughnuts into the syrup and let them sit for at least 15 minutes. Remove the doughnuts from the syrup and serve warm or cold.

    Notes


    Cook's Note: The end product should look like a mini golden brown doughnut.

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    5

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    • on July 17, 2012

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      I love to make these and so easy to make. This chef makes impossible indian cooking easy to make. Thanks! Spice Goddess.

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    • on July 11, 2011

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      So easy and delicious- what a great recipe to make quick donuts. I used coconut milk instead of heavy cream and only made a cup of syrup which I reduced to a sticky glaze. The spices made the syrup heavenly. I can not wait to make these again. I make sure the oil is not very hot, otherwise the donuts will get too brown before they cook through.

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    • on May 04, 2011

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      These were very good, and easier than recipes for similar Indian sweets that I've tried. Be sure to make the balls smaller than you want since they swell during cooking (I think Bal mentioned this in the episode but not here).

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