Pakistani Donut Holes
One of the things I miss the most is donuts, but this tasty Pakistani treat is the perfect substitute for my sweet cravings.
One of my absolute favorite things to eat is donuts, but I have yet to find them over here. While I can make them myself, there is no substituting a good Krispy Kreme donut. However, I have found something that will satisfy my sweet teeth almost as good as a Krispy Kreme.
It is the Paksitani dessert called Gulab Jamun. Basically gulab jamun is deep-fried balls of dough (donut holes) dipped in syrup. They are absolutely delicious and very easy to make. Traditionally they are served at all celebrations like weddings, holiday feasts, and births. They are also sometimes served when very large purchases are made such as buying a new house or car.
Try them and let me know what you think!!
For the dough:
2 cups powdered milk
2/3 cup all-purpose flour
1 teaspoon baking soda
1 1/2 cups (or less) heavy cream (add only as much as is necessary to make the dough)For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying
*You can also substitute rose or orange blossom water for regular water or add 4-5 crushed cardamom pods for flavoring
1) Make the dough by combining the milk powder, flour, and butter.
2) Add just enough whole milk to make a soft dough (should be just slightly sticky). 3) Divide the dough into 18-20 portions.
4) Make balls by gently rolling each portion between your palms into a smooth ball.
5) Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Then add the portioned dough one by one slowly. Being careful not to splash out any of the hot oil.
The dough balls will sink to the bottom of the pan. It should start to rise to surface after about 15-20 secs.
Fry 7-8 gulab jamuns at a time and they should take 5-7 mins to cook completely through.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
After the gulam jamuns have fully browned on all sides, remove them from oil and place aside on a towel to help absorb the excess oil.
The syrup should be made earlier and kept warm.
To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.
Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature*.
*I prefer to eat mine cold. Usually I make this late at night and allow them to sit over night in the syrup, then in the morning I remove them from the syrup and place them on a tray in the fridge. Whichever way you prefer is fine.