Saveur.com: Daily Fare: Gulab Jamun (Cardamom Syrup-Soaked Donuts)

Saveur.com: Daily Fare Latest Daily Fare from saveur.com

Gulab Jamun (Cardamom Syrup-Soaked Donuts) Mar 15th 2013, 10:00 MAKES 16 INGREDIENTS 8 cups whole milk 2½ cups sugar ⅛ tsp. saffron 1 tsp. rosewater 8 cardamom pods, cracked ¼ cup (1¼ oz.) all-purpose flour, sifted ¼ cup semolina flour ½ tsp. baking powder 3 tbsp. ghee or clarified butter, plus more for frying 1 tbsp. plain yogurt 1 egg INSTRUCTIONS 1. Bring milk to a boil in a 4-qt. nonstick pan. Reduce heat to medium-low; cook, stirring, until very thick, about 5 hours. You should have 1½ cups of thickened milk; let cool to room temperature. 2. Bring sugar, saffron, rosewater, cardamom, and 1¾ cups water to a boil in a 1-qt. saucepan. Cook, stirring, until sugar dissolves, 8-10 minutes; let cool. 3. Combine thickened milk, the flours, and baking powder in bowl of a stand mixer fitted with a paddle attachment; mix. Add ghee, yogurt, and egg; continue to beat until dough forms. Cover with plastic wrap and set aside for 10 minutes. 4. Heat 2" ghee in a 6-qt. pan until a deep-fry thermometer reads 275°. Using wet hands, divide dough into 16 pieces; roll into balls. Working in batches, fry, stirring to keep donuts submerged until cooked through, 12-15 minutes. Using a slotted spoon, transfer to paper towels to drain briefly; transfer hot donuts to syrup and let soak for at least 30 minutes before serving. VIDEO: Making Gulab Jamun »

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