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Gulab Jamun (Indian Donuts in Cardamom-Sorghum Glaze)

https://www.sorghumcheckoff.com/recipes/gulab-jamun-indian-donuts-in-cardamom-sorghum-glaze/

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Gulab Jamun (Indian Donuts in Cardamom-Sorghum Glaze) recipe

Prep Time

10 Minutes

Make Time

5 Hours

Yield

About 4 servings

Sorghum Form

Gulab Jamun is a classic Indian dessert that has been consumed for hundreds of years. Originally served in royal courts, Gulab Jamun is now one of the most popular and commonly consumed desserts across all of India from street carts to fine-dining restaurants.

A fried dough soaked in an infused syrup, gulab jamun is a delicious dessert that is served for all forms of celebrations, festivals, and occasions.

To celebrate the rich cultural context of sorghum (or jowar) in India, this version has been modified to use both sorghum flour, which still gives it that light fluffy bite, while infusing the syrup with sorghum syrup, adding complexity and sweetness. The golden color of the syrup reflects this dish’s royal heritage. Serve warm with pistachios and enjoy with a cup of chai.

Ingredients

  • 1 cup milk powder
  • ¼ cup Sorghum Pastry Blend
  • 1 ½ teaspoons baking powder
  • 1 egg
  • 3 tablespoons heavy cream
  • 2 tablespoons ghee, melted
  • oil, for frying
  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons sorghum syrup
  • 2 cardamom pods, green
  • pistachios, toasted and chopped, for garnish

Instructions

  1. In a large bowl, combine the milk powder, sorghum all-purpose flour blend and baking powder.
  2. In a separate medium bowl, whisk together the egg, heavy cream and ghee until fully combined.
  3. Gently mix the wet mixture into the dry mixture, stirring until a dough forms. Gently knead the dough for 1 to 2 minutes, then refrigerate for 30 minutes.
  4. Remove the dough from the refrigerator and knead for 2 minutes until smooth, if the dough is too dry add 1 tablespoon of milk at a time and knead until the dough is smooth.
  5. Divide and roll the dough into golf ball-sized balls and return to the refrigerator for 15 minutes.
  6. While the dough is chilling, heat a heavy-bottomed pan of oil to 250°F.
  7. In a separate small pot over medium heat, combine the water, sugar, sorghum syrup and cardamom. Simmer until the sugar is dissolved, then turn the heat to low to keep warm.
  8. Once oil is preheated, fry 6 balls at a time for about 20 minutes, or until evenly cooked to a golden brown.
  9. Once all the dough balls are fried, transfer into the warm syrup, swirling to coat all of them. Remove from heat, transfer to a container and refrigerate the gulab jamun in the syrup for 3 hours for the syrup to be absorbed.
  10. When ready to eat, place the syrup and gulab jamun back into a pan and lightly warm over medium-low heat.
  11. Serve warm garnished with chopped pistachios.

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