Indian Doughnuts: Gulab Jabun

Name: Indian Doughnuts: Gulab Jabun
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 12 doughnuts
Cuisine: indian
Ingredients: 5 cups sugar; 4 cups water; 8 green cardamom pods; 8 cloves; 2 star anise; 3 cups dry milk powder; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1 3/4 cups whipping cream; 1/2 cup grapeseed oil, for frying

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Level: Intermediate
Total: 1 hr

Prep: 25 min
Inactive: 15 min
Cook: 20 min

Yield: 12 doughnuts

Level: Intermediate
Total: 1 hr

Prep: 25 min
Inactive: 15 min
Cook: 20 min

Yield: 12 doughnuts

Ingredients

Syrup

5 cups sugar

4 cups water

8 green cardamom pods

8 cloves

2 star anise

Doughnuts

3 cups dry milk powder

1 cup all-purpose flour

1/2 teaspoon baking soda

1 3/4 cups whipping cream

1/2 cup grapeseed oil, for frying

Directions

For the syrup: Put the sugar, water, cardamom pods, cloves, and star anise in a medium-size saucepan and bring to a boil. Turn the heat to low and simmer until the sugar has dissolved and the syrup is slightly thickened, about 25 minutes. Let the syrup cool slightly.
For the doughnuts: Mix the dry milk powder, all-purpose flour, and baking soda together in a large bowl and then slowly stir in the whipping cream until a loose dough is formed.
Oil your hands, and then divide and form the dough into balls about the size of golf balls. Heat the oil over very low heat in a high-sided saute pan and carefully begin to add the balls. Fry the doughnuts slowly until they are golden on all sides, about 2 to 3 minutes per doughnut. Be careful not to burn them. Put the doughnuts into the syrup and let them sit for at least 15 minutes. Remove the doughnuts from the syrup and serve warm or cold.