Gulab Jamun

 So last week, I shared an Indian lamb curry. Well, as part of that elaborate meal, I wanted an equally effort-full dessert so I ended up making gulab jamun. Gulab jamun is one of my favorite desserts in general. I love the sweet syrup, the fried donuts, and the crunchy pistachios on top. I was introduced to this dessert in college by a friend's professor who made a huge Indian spread and invited us all to enjoy.

Ingredients [serves 6 to 8]:
gulab (syrup)
1½ cups water
1½ cups sugar
4 cardamom pods, crushed
1 whole clove
pinch saffron
1 tablespoon lemon juice
1 teaspoon rose water

jamun (donuts)
40 grams cake flour or semolina (low-gluten flour)
¼ cup milk
¼ teaspoon salt
150 grams powdered low-fat milk
1 teaspoon baking powder
⅓ cup heavy cream
+ oil for frying
+ 1 tablespoon pistachios, chopped and toasted

Start by making the syrup. Combine all of the ingredients, except the lemon and rosewater, and place over medium heat and cook until the sugar is dissolved and the syrup just comes to a boil. Remove from the heat and allow to cool slightly.

To make the little donuts, combine salt and semolina and toss with a little milk until saturated.

In another bowl, combine powdered milk with baking powder. Add in the semolina mixture and toss together with your fingers until it looks like a pebbly, coarse sand.

Slowly drizzle in cream and toss together until the mixture forms a soft dough.

Portion the dough into equal-sized balls. I used a tablespoon-sized cookie scoop.

Wet your hands and roll the portions to form smooth balls.

Heat up a pot of oil with at least an inch of oil. Meanwhile, supplement the slightly cooled syrup with some lemon juice and rose water.

Fry the jamun in hot oil, tossing around so they cook evenly, until golden brown.

Drain on a wire rack to get rid of excess oil. While they're still hot, put them into the sugar syrup and let them soak for a few hours with the lid on.

As a final step, toast some crushed pistachios for garnish and texture.

I prefer gulab jamun served warm so I portion out what I want and heat it up for a couple of minutes. As a final touch, sprinkle on the toasted pistachios.

Gulab jamun are delicious. The syrup is floral and fragrant because of the saffron and rosewater and cardamom and it's just so good with the slightly savory donuts. Honestly, my favorite way to enjoy gulab jamun is with some kheer, which is cooling and creamy and just a nice foil to the sweet syrup. Plus, toasted pistachio goes great with kheer as well and it all just comes together well texturally too.

Here's the recipe page: