Indian Doughnuts: Gulab Jabun

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


  • Syrup
  • 5 cups sugar
  • 4 cups water
  • 8 green cardamom pods
  • 8 cloves
  • 2 star anise
    • Doughnuts
    • 3 cups dry milk powder
    • 1 cup all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 3/4 cups whipping cream
    • 1/2 cup grapeseed oil, for frying
    recipe tools


    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.


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

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