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gulab jamun donuts

Gulab Jamun Doughnuts/Donuts (using readymade mix)

An American twist to an iconic Indian dessert!Super decadent, juicy and a showstopper kinda milk based sweet with the flavors of cardamom and saffron scented sugar syrup in every bite, the quintessential Indian gulab jamun.

Traditionally made into balls, for a visual delight, it gets into a new donut shaped avatar guaranteed to satisfy anyone’s sweet tooth!

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Author Vanitha Bhat

Ingredients

FOR THE DOUGHNUT DOUGH:

  • 1 packet gulab jamun mix
  • 4-5 tablespoons of milk or water

FOR THE SUGAR SYRUP:

  • 1 ½ - 2 cups sugar
  • 2 cups water
  • 3-4 green cardamoms
  • Few strands of saffron
  • Oil/ghee for deep frying

OPTIONAL GARNISHES:

  • Chopped pistachios
  • Dry edible rose petals

Instructions

TO MAKE THE GULAB JAMUN DOUGH

  1. In a bowl, tip in the gulab jamun mix.
  2. Add milk gradually (starting with 3 tablespoons) to make a medium soft dough.

  3. Stir in just enough milk (or even water), gather with your fingers and form a soft and smooth dough. Do not add too much liquid; add a teaspoon or tablespoon at a time, mix and then add more if needed. Do not knead too much.

  4. Let rest for about 5-7 minutes.
  5. Meanwhile, heat oil or ghee in a frying pan; you need the oil to be more on the warmer side than hot. The key is you should be able to dip your fingers comfortably in the warm oil before sliding in the doughnuts to fry. If the oil is too hot, the outside will fry to a golden brown before the inside cooks.

TO MAKE THE SUGAR SYRUP:

  1. As the oil is heating, in another saucepan make the sugar syrup; add 1 ½ cups to 2 cups of sugar (depending upon how sweet you want the gulab jamun) and 2 cups of water to the pan.

  2. Mix using a spoon or ladle and heat on medium high heat, stirring to dissolve the sugar.
  3. Sprinkle cardamom powder and few strands of saffron and stir.

  4. When all the sugar has dissolved, reduce heat and simmer for just 5-7 minutes and then turn the stove off.

TO FRY THE DOUGHNUTS:

  1. Roll prepared gulab jamun dough in between 2 sheets of parchment paper using a rolling pin to about ½ inch thickness.
  2. You can use a donut cutter, round cookie cutter or even the large lid of any bottle or jar or even some steel container as long as the edges are sharp enough to cut into the dough.
  3. To cut out the center, use an icing nozzle (the wider part) or again the lid of any small jar or bottle.
  4. Gently remove the cut dough using a flat ladle and gently slide into the warm oil.
  5. Gather the remaining dough and cut out into donut shapes again.
  6. Deep fry the gulab jamun doughnuts one or two at a time (depending upon amount of oil and size of pan), flipping once or twice with gentle movement (as the dough will be tender) to cook and brown evenly.
    fried gulab jamun donuts
  7. Keep an eye on them as they need to turn just a golden brown but not too dark brown.
  8. Make sure to keep the flame on medium low upon your stove.
  9. When fairly golden brown, remove and place on paper towel lined plate.

SOAKING THE DOUGHNUTS

  1. Gently transfer the fried donuts into warm or mildly hot sugar syrup. Keep basting the doughnuts with sugar syrup on top using a spoon and flip if needed once.

    gulab jamun donut in syrup

  2. Let stay in syrup for about 5 minutes or so and then gently remove and place on wire rack lined pan to allow excess syrup to drain.

  3. Sprinkle with chopped nuts and dry rose petals.
    donuts on rack
  4. Let cool completely.
  5. Do the same with the rest of the dough.
  6. Enjoy scrumptious, melt in mouth, gulab jamun doughnuts warm or at room temperature.
    gulab jamun donuts

Recipe Notes

  • Adjust the amount of liquid in the dough to get a fairly smooth dough. You can use milk (dairy or dairy free) or even water.
  • If you want a less sweeter donut, reduce the amount of sugar in the syrup. 2 cups will give a lovely taste as any gulab jamun should but you can reduce to 1 ½ cups if you prefer but keep basting or spooning syrup over the gulab jamuns until you feel they do not absorb any more syrup; it will still taste amazing!
  • Adding cardamom powder and/or saffron is optional.
  • You can use rose essence or rose extract instead too.
  • Garnishes are also optional but if making for a festive occasion or special gathering, then feel free to garnish like I have or as you feel like.
  • Instead of doughnut shapes, you can roll into ping pong sized balls and deep fry to make regular, traditional gulab jamuns too!
  • Enjoy and Happy Eating!