Doughnuts Soaked in Sugar Syrup Indian Recipe

Doughnuts Soaked In Sugar Syrup Indian Recipe

Ingredients

• recipe for : Gulab Jamun
• 1/4 cup wheat flour or unbleached allpurpose flour
• 1/4 cup unbleached allpurpose flour
• 1 tablespoon cornstarch or arrowroot
• 2 tablespoons ground raw cashews, pistachios, or almonds 2 tablespoons oat flour
• 2 tablespoons ground raw sugar
• 1/2 teaspoon baking powder
• good pinch of salt
• 1/4 cup sweet potato puree (wellmashed boiled sweet potato or canned) or thick applesauce
• 1 tablespoon safflower or other neutral oil
• 1 to 3 teaspoons almond milk or water

SUGAR SYRUP:

• 1 1/4 cups ground raw sugar or other vegan sugar
• 1 1/2 cups water
• good pinch of salt
• 1/4 teaspoon cardamom powder or crushed seeds from 2 cardamom pods 1/4 teaspoon saffron strands
• 1 to 2 teaspoons rose water (optional)

Method

1. Pistachio slivers or shredded coconut, for garnish
2. Mix the flours, nuts, sugar, baking powder, and salt in a bowl
3. Add the sweet potato puree and oil and mix well
4. The sweet potato will take 1 to 2 minutes to fully incorporate in the dry ingredients.
5. Add almond milk or water if needed a teaspoon at a time, to make a soft dough.
6. The dough might be slightly sticky if you are using sweet potato instead of applesauce.
7. Cover the dough with a towel and let it sit for 10 minutes
8. Oil your hands and divide the dough into equal sized, 1/2-3/4 inch size smooth balls
9. Use light pressure during shaping
10. If frying: Add enough oil to be at least 1 1/2 inch deep
11. Heat over medium heat
12. When the oil is hot, reduce heat to medium-low
13. Fry the balls
14. Move them around every 2 minutes for even cooking and color
15. The balls will increase in size during frying
16. Remove the balls from the oil once golden brown all over, not dark brown to 8 minutes total time per batch
17. Let the oil heat up for a few minutes after each batch before adding the next
18. If baking: Preheat the oven to 425°F
19. Place the balls on parchment lined doubled baking sheet (to avoid burning the bottoms)
20. Bake for 7 to 8 minutes
21. Then broil to get a darker color
22. Broil for 30 seconds, then move the balls around and broil for another 15 seconds
23. Continue to broil for another minute for even browning
24. Move the balls frequently every 10 to 15 seconds
25. These balls will be hard to the touch
26. Prepare the sugar syrup: Add the ingredients for the sugar syrup, except the rose water in a wide saucepan that can accommodate the 20 balls in a single layer
27. Heat over medium heat, stirring until all the sugar dissolves
28. Bring to a bubbling boil
29. Reduce heat to low and continue to simmer for 2 to 3 minutes add the rose water if using.
30. Place the jamun balls in the simmering sugar syrup
31. Keep the sugar syrup simmering over low heat
32. Turn the balls around after 10 minutes
33. Take the syrup off the heat
34. The balls will soak unevenly for the first few minutes, but will even out after some time
35. Let them soak for an hour
36. Flip them around after 20 minutes
37. Serve warm or cold
38. Keep refrigerated for up to 4 days
39. Variations: Fold the soaked gulab jamuns into vanilla or saffron ice cream (like cookie dough) and freeze
40. Serve the jamuns with saffron cream (rabdi) for Malai Jamun
41. To avoid the balls breaking too easily while frying or soaking, make smooth balls by rolling between your hands until evenly smooth

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