Gulab Jamun

Indian doughnuts are immersed in aromatic syrup and infused with its flavours.

  • Preparation Time25 mins
  • Cooking Time25 mins
  • Serves12
  • DifficultyMedium

For the syrup

1kg granulated sugar
950ml water
6 green cardamom pods
5 to 7 cloves
2 to 3 star anise

For the doughnuts

150g dry milk powder
60g plain flour
1 tsp bicarbonate of soda
250ml whipping cream
120ml cooking oil, plus extra for oiling hands
1) To make the syrup, put the sugar, water and spices in a medium-size saucepan and bring to the boil. Turn the heat to low and simmer until the sugar has dissolved and the syrup is slightly thickened, about 25 minutes. Allow to cool slightly.

2) To make the doughnuts, mix the dry milk powder, flour and bicarbonate of soda together and then slowly stir in the whipping cream until a loose dough is formed. Oil your hands and form the dough into balls about the size of golf balls.

3) Heat the remaining oil over a very low heat in a high-sided saute pan and carefully begin to add the dough balls. Fry slowly until they are golden on all sides, 2 to 3 minutes per doughnut. Be careful not to burn them.

4) Put the doughnuts into the syrup and leave to sit for at least 3 to 5 minutes. Remove 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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