Donuts are probably one of the best things on earth! I mean, think about it! You can pretty much make any of your favorite cakes and sweets into a donut shape!
One thing I love to do is fuse traditional Indian foods and desserts with other types of cuisine, so when the opportunity rose to make a traditional Indian dessert, like GULAB JAMUN, into a portable donut form…I jumped on it! And boy am I glad I did! I was able to take my families gulab jamun recipe, and add some extra ingredients into it to make it more “cakey” and VOILA!! The GULAB JAMUN DONUT has officially arrived!
This recipe is a fusion of Indian flavors with the traditional American donut. The donut is baked, not fried, which allowed me to be able to maintain the flavors of the traditional Gulab Jamun, without any additional oilyness in it. The result was perfect! Soft, cakey, packed with some serious Gulab Jamun flavor and hints of rose water, but definitely not overpowering in flavors at all. It truly has the perfect balance of sweetness from all the cardamom and rose flavors, and soft, moist “caky-neess” most of us love in a good donut!
I have made Gulab Jamun many, many times in my kitchen, but this has to be my new favorite recipe to create. It has the best of both worlds in it and even more reason to make it…its the NEW PORTABLE GULAB JAMUN! haha!
GULAB JAMUN DONUTS
Servings: 1 dozen (12 donut)
- For Donut:
- 4 Tbsp. softened butter
- 3 1/4 Tbsp. ricotta
- 1/2 cup granulated sugar
- 1/3 cup brown sugar (packed down)
- 2 large eggs
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. cardamom powder
- 3/4 tsp. salt
- 1 tsp. rose water
- 1 2/3 cups all-purpose flour
- 1 cup whole milk
- Milk Syrup:
- ¼ cup whole milk
- ¼ cup heavy cream
- ½ cup sweetened condensed milk
- 3-4 cardamom pods
- 3/4 tsp. rose water
- 2-3 Tbsp granulated sugar (add for extra sweetness if desired)
- Rose Glaze:
- 1 1/4 cups confectioners’ sugar
- 1 Tbsp. light corn syrup
- 1 Tbsp. melted butter
- 3-4 Tbsp. whole milk (add 2 Tbsp. more milk IF a thinner glaze is desired.)
- Saffron (7-8 threads)
- Garnish (*Optional):
- 1/2 cup pistachios, roughly chopped
- 1 Tbsp. candied rose petals, roughly chopped
- 1 Tbsp. candied violets, roughly chopped
- Non-Pareil sprinkles or Rainbow Sprinkles
- In a small saucepan, add all ingredients and simmer on low heat till the syrup is a little thickened. (about 10-15 mins.)
- Once syrup is a little thick, remove from heat.
- Set aside to cool.
- Preheat the oven to 425 degrees Fahrenheit.
- Lightly grease two doughnut pans.
- In a stand mixer fitted with flat beater attachment, beat the butter, ricotta, granulated sugar and brown sugar together until smooth and creamy – no lumps.
- Add the eggs, baking powder, baking soda, cardamom, salt, and rose water. Beat all together on medium speed till well blended.
- Add flour and milk into the butter mixture until just combined. The mixture should look like a regular cake batter consistency. (Do not overmix)
- Spoon batter into prepared doughnut pans, filling each doughnut well till ¼ in. from the top of the rim.
- Bake donut for 10 minutes.
- Remove from the oven and wait 5 minutes before removing from the pans and onto a cooling rack.
- Brush donut on all sides with the sweet milk syrup while they are still slightly warm. Set aside for about 5-7 minutes to allow milk to completely soak into each doughnut before glazing.
- Stir all the glaze ingredients together.
- Dip the top of each doughnut in the glaze
- Sprinkle glazed donut with any optional garnishes.
There you have it! I’m pretty sure that once you try this recipe, you will have this on repeat many times more! It’s not only a delcious recipe, but absolutely fun to make! Nothings better than being able to make your favorite desserts in different forms – that’s exactly what makes cooking so worth trying! Re-inventing!
If you’ve enjoyed this recipe, feel free to tag me on IG @cmspiceculture, FB at “Spice Culture Cooking” or comment down below! Show me your pics too!