Indian Doughnuts Gulab Jabun Recipe 445 Food

INDIAN FRIED DOUGHNUTS (GULAB JAMUN) RECIPE BY TASTY

Steps:

• 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.
• Enjoy!

INDIAN DOUGHNUTS: GULAB JABUN RECIPE - (4.4/5)

Steps:

• 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. 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. Note: The end product should look like a mini golden brown doughnut.

GULAB JAMUNS IN ROSE SYRUP

Steps:

• First make a simple sugar syrup. Put the sugar, 3 cups of water, the cardamom seeds, and rose water into a deep-sided pan, and bring to a boil over medium heat. Turn the heat down and simmer for around 10 minutes, until it thickens into a light, cordial-style syrup, stirring every now and again. Take off the heat, leave to cool, then taste and add more rose water (sparingly) if needed.
• To make the jamuns, mix together the milk powder, flour, semolina, and ghee in a bowl. Little by little, add the warm milk to the mixture to bind it together into a dough-you might not need all the milk, so add it slowly until you get a soft, pliable dough. Don't overwork it, just knead it until it comes together.
• Pour the oil into a deep-sided pan and heat it to around 275°F. Meanwhile, place a large plate or tray covered with paper towels on the side. Roll the dough into little balls the size of a marble (around ½ ounce each) and lay them out on another tray. These will inflate in the hot oil, so don't panic if you think they're a little small. When rolling, you might need a dab of warm ghee or oil to get a good ball. Try not to press too hard, and do your best to smooth out any cracks so the balls don't split in the hot oil. But equally, be gentle on yourself if this is your first time.
• Fry 4 to 6 jamuns at a time for 5 to 7 minutes, until golden brown, or the color of almond skin. Remove to the plate covered with paper towels and drain. It's worth testing the first batch. They'll be firm on the outside and cakey inside but not gooey. (If they're gooey, increase the cooking time.) Fry the rest. After they have cooled a little, put them into the syrup and leave to soak for a day or at least a few hours. To serve them warm, place the gulab jamuns and their syrup in a saucepan over gentle heat. Serve drained of all but a couple of tablespoons of the syrup. Sprinkle over the pistachios. If not serving straight away, refrigerate.

INDIAN DOUGHNUTS

Steps:

• In a saucepan, heat the milk over medium heat just until it comes to a boil then immediately turn off the heat. Place the cornmeal in a large bowl. Add the hot milk and mix lightly. Sift together 1 cup of flour, the sugar, baking powder, cinnamon, nutmeg, and salt. Stir the melted butter and the egg into the cornmeal mixture. Stir the flour mixture into the cornmeal mixture and mix well. If the dough doesn't hold together, add more flour 1 tablespoon at a time. The dough should be firm enough to handle, but keep it soft by using as little flour as possible.
• Place the dough in a bowl, cover, and refrigerate 30 minutes. Flour your hands and turn the dough out onto a lightly floured surface. Using your hands, roll into logs 1-inch in diameter. Using a knife, cut into 1 1/2-inch lengths.
• Meanwhile, heat the oil in a deep fryer (or at least 2 inches of oil in a deep, heavy pot) to 350 degrees F. (Do not overheat, or the doughnuts will not cook through.) Working in batches to avoid crowding the pot, fry the dough nuts, turning occasionally, until golden brown, 4 to 5 minutes. Drain on paper towels, sprinkle lightly with confectioners' sugar, and serve immediately.

GULAB JAMUN

Steps:

• To make the syrup, heat the cardamom, sugar and 500ml water in pan, not letting the water boil before the sugar has dissolved. Simmer for 10 mins, then leave to cool.
• Add the rosewater, saffron and some of its soaking water, gradually adding to give a subtle flavour. Set aside in the pan.
• To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.
• Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the ground cardamom. Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs.
• Add the yogurt, lemon juice and enough milk to form a soft dough - take care not to overwork the mixture.
• Oil your hands with a little sunflower oil and shape small portions of the dough into balls the size of a small walnut, about 3cm in diameter and 20g each. You should have 16 balls. Take care that the dumplings are smooth and have no cracks or folds.
• Reheat the syrup. Once it comes to a boil, turn off the heat and cover with a lid.
• Heat the ghee in a wok or karahi to 130C. When a small piece of dough dropped into the oil turns golden in about 40 seconds, fry the balls in batches over a medium heat, moving them around until they are an even, deep brown, about 5-7 mins. Remove from the pan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
• When ready to eat, warm the gulab jamun through in a wide pan, spooning over the syrup. Serve piping hot.

GULAB JAMUN (INDIAN MILK BALLS)

Steps:

• Dough:.
• Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• Sugar Syrup:.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
• Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.