Gulab Jamun (Cardamom Syrup-Soaked Donuts)

Name: Gulab Jamun (Cardamom Syrup-Soaked Donuts)
Total time: PT0D0H0M
Yield: makes 16
Ingredients: 8 cups whole milk; 2 1 ⁄ 2 cups sugar; 1 ⁄ 8 tsp. saffron; 1 tsp. rosewater; 8 pods cardamom, cracked; 1 ⁄ 4 cup (1 1/4 oz.) all-purpose flour, sifted; 1 ⁄ 4 cup semolina flour; 1 ⁄ 2 tsp. baking powder; 3 tbsp. ghee or clarified butter, plus more for frying; 1 tbsp. plain yogurt; 1 egg

Serves
makes 16

TODD COLEMAN

The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.

What You Will Need

ADVERTISEMENTAD

Ingredients

8 cups whole milk
2 ¹⁄₂ cups sugar
¹⁄₈ tsp. saffron
1 tsp. rosewater
8 pods cardamom, cracked
¹⁄₄ cup (1 1/4 oz.) all-purpose flour, sifted
¹⁄₄ cup semolina flour
¹⁄₂ tsp. baking powder
3 tbsp. ghee or clarified butter, plus more for frying
1 tbsp. plain yogurt
1 egg

ADVERTISEMENTAD

Instructions

Step 1

Bring milk to a boil in a 4-qt. nonstick pan. Reduce heat to medium-low; cook, stirring, until very thick, about 5 hours. You should have 1½ cups of thickened milk; let cool to room temperature.

Step 2

Bring sugar, saffron, rosewater, cardamom, and 1¾ cups water to a boil in a 1-qt. saucepan. Cook, stirring, until sugar dissolves, 8–10 minutes; let cool.

Step 3

Combine thickened milk, the flours, and baking powder in bowl of a stand mixer fitted with a paddle attachment; mix. Add ghee, yogurt, and egg; continue to beat until dough forms. Cover with plastic wrap and set aside for 10 minutes.

Step 4

Heat 2" ghee in a 6-qt. pan until a deep-fry thermometer reads 275°. Using wet hands, divide dough into 16 pieces; roll into balls. Working in batches, fry, stirring to keep donuts submerged until cooked through, 12–15 minutes. Using a slotted spoon, transfer to paper towels to drain briefly; transfer hot donuts to syrup and let soak for at least 30 minutes before serving.

Bring milk to a boil in a 4-qt. nonstick pan. Reduce heat to medium-low; cook, stirring, until very thick, about 5 hours. You should have 1½ cups of thickened milk; let cool to room temperature.
Bring sugar, saffron, rosewater, cardamom, and 1¾ cups water to a boil in a 1-qt. saucepan. Cook, stirring, until sugar dissolves, 8–10 minutes; let cool.
Combine thickened milk, the flours, and baking powder in bowl of a stand mixer fitted with a paddle attachment; mix. Add ghee, yogurt, and egg; continue to beat until dough forms. Cover with plastic wrap and set aside for 10 minutes.
Heat 2" ghee in a 6-qt. pan until a deep-fry thermometer reads 275°. Using wet hands, divide dough into 16 pieces; roll into balls. Working in batches, fry, stirring to keep donuts submerged until cooked through, 12–15 minutes. Using a slotted spoon, transfer to paper towels to drain briefly; transfer hot donuts to syrup and let soak for at least 30 minutes before serving.