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Gulab Jamun (Indian Doughnuts in Rose-Scented Syrup)

These delicate doughnuts soaked in a gooey-sweet syrup require patience and a gentle hand.
Servings 12 -14 donuts in syrup

Ingredients
  

For the doughnuts:

  • 1 cup nonfat powdered dry milk
  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1.5 tsp. melted butter or ghee
  • 4-6 Tbsp. plain yogurt
  • Nonstick cooking oil spray
  • Canola oil a sufficient amount for deep-frying at least 3 inches deep in a small, heavy pot
  • Chopped pistachios and/or organic rose petals for garnish

For the rose-scented syrup:

  • 2 cups water
  • 1.5 cups granulated sugar
  • 4-5 green cardamoms crushed but left whole
  • Pinch of saffron optional
  • 1.25 tsp. rose water

Special equipment: candy thermometer

    Instructions
     

    For the doughnuts:

    • In a large bowl, stir together the powdered dry milk, flour, salt, and baking soda until well-combined. Make a small well in the ingredients, and add the melted butter/ghee and 3 Tbsp. of yogurt. Stir with a fork and add more yogurt as necessary until you get a dough that somewhat resembles cottage cheese. The dough should be moist, soft and sticky, but if it sticks to your fingers too much, add a few pinches of flour. The dough should not be crumbly or dry; if it is, add more yogurt.
    • Line a dinner plate with plastic wrap. Lightly spray your palms with the nonstick oil spray. Divide the dough into balls of roughly equal size, about 1 inch in diameter, and gently roll between your palms until perfectly round and smooth. (Although you don't want to overhandle this delicate dough, you also don't want any cracks in the balls because then they might break during the frying process.)
    • Place each ball on the plastic-wrap lined dinner plate, taking care to keep the balls separate so they don't stick together. When you're done rolling, cover the balls with a slightly-damp paper towel, and seal with a top layer of plastic wrap. (This dough dries out very easily, so you really want to make sure you keep the dough and balls moist throughout the process.)
    • In a small, heavy pot, heat at least three inches of canola oil over medium heat until oil reaches 325°F. With a long-handled, heat safe slotted spoon or sieve (like a spider), add the dough balls and closely monitor the temperature on your candy thermometer--if the oil does not drop in temperature and you have sufficient frying space, you can add more dough balls to move the frying process along. Stir and turn the balls constantly, albeit gently, so they cook evenly. If the heat rises more than a couple of degrees higher than 325°F, lower the temperature so the balls don't overcook and become tough. Fry for about 3-4 minutes until the doughnuts are an even golden brown.
    • Remove doughnuts with your slotted spoon or sieve and drain on a plate covered with two layers of paper towels. In the meantime, prepare the rose-scented syrup.

    For the rose-scented syrup:

    • In a small saucepan, combine water, sugar, green cardamoms, and a pinch of saffron (if using) over medium heat. Bring to a boil, and then lower the heat to simmer the syrup. Cook for 5-10 minutes. When syrup thickens slightly, add the rose water and stir. Add the fried doughnuts to the hot syrup and lower the heat to a bare simmer. Stir to ensure the doughnuts are well-doused in syrup and heat for 5 minutes until the doughnuts swell and soften. Remove from the heat, cover, and let sit for 1-2 hours until the fried doughnuts absorb the rose-scented syrup.
    • When ready to serve, test a doughnut: if the texture is rubbery, return the doughnuts and syrup to the stove over medium-low heat for another 5-10 minutes. Gently and frequently stir the mixture to ensure doughnuts soak evenly in the syrup. The doughnuts will swell even more.
    • Cut into another doughnut to test. Repeat reheating process again, if necessary.
    • Serve warm or at room temperature.

    Notes

    Recipe ingredients adapted from Veg Recipes of India. Recipe instructions loosely adapted from Aarti Sequeira.