58% would make again
Indian Fried Doughnuts (Gulab Jamun)
featured in 6 Delicious Doughnut Recipes
Inspired by bbc.co.uk
for 10 doughnuts
- 1 ½ cups powdered milk (200 g)
- ¾ cup flour (100 g)
- 1 tablespoon semolina
- 1 teaspoon bicarbonate of soda
- 1 teaspoon lemon juice
- 3 tablespoons butter, melted
- 1 ¼ cups milk (300 mL)
- 1 ½ cups sugar (300 g)
- 1 cup water (200 mL)
- saffron, few strands
- almond, toasted and chopped
- pistachio, toasted and chopped
- Calories 227
- Fat 8g
- Carbs 30g
- Fiber 0g
- Sugar 22g
- Protein 6g
Estimated values based on one serving size.
- In a large bowl, mix the powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, and milk until thoroughly combined.
- Cover with plastic wrap and leave to rest for 15 minutes, until all the moisture is absorbed.
- Take a golf ball-sized portion of dough and roll into a ball. Repeat with remaining dough.
- In a deep pot, heat the sunflower oil until it reaches 360°F (160°C).
- Fry the doughnuts for about 4 minutes, turning occasionally, until they are golden brown on all sides.
- Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate.
- Add the sugar, water, and saffron to a saucepan over a medium heat, and stir.
- Once the sugar has dissolved and is syrupy (about 5-7 minutes), add the doughnuts to the pan, stirring to coat in the syrup.
- Let the doughnuts soak in the syrup for an hour.
- Remove the doughnuts and garnish with the almonds and pistachios.