Gulab Jamuns in Saffron Syrup
Rose and Cardamom Scented Doughnuts
Why This Recipe Works
These burnished bronze doughnuts are a festive favorite, featuring a cakey interior that drinks up delicate rose and saffron syrup. They are soft, pillowy, and utterly irresistible when topped with a crunch of green pistachios.
Instructions
Boil the sugar, water, cardamom, and rose water for 10 minutes to create a light syrup. Let it cool and adjust the rose water if needed.
Mix the milk powder, flour, semolina, and ghee, then slowly add warm milk to form a soft, pliable dough. Be gentle and do not overwork it.
Roll the dough into small, smooth, marble-sized balls. Use a touch of oil on your palms to ensure they are crack-free so they don't split while frying.
Fry the balls in 275°F oil for 5 to 7 minutes until they are a deep golden brown. Test the first batch to ensure the center is cakey and fully cooked.
Soak the warm jamuns in the prepared syrup for several hours, ideally a full day, to allow them to fully absorb the liquid. Serve warm or cold, garnished with chopped pistachios.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate in syrup for up to 1 week.
Can I make this ahead of time?
The syrup can be made 1 day in advance and stored in the refrigerator.
