Gulab Jamun (Indian doughnuts)

Gulab Jamun (Indian doughnuts)

1) Put sugar, water and spices in a medium sized sauce pan and bring to a boil. Turn heat to low and simmer until the sugar has dissolved and the syrup is slightly thickened, about 25 mins. Let cool slightly.

Mix the dry milk powder, flour and bicarbonate of soda together and then slowly stir in the whipping cream until a loose dough is formed.

Oil hands and form the dough into balls about the size of golf balls. Heat oil over very low heat in a high-sided saute pan and carefully begin to add the balls. Fry slowly until they are golden on all sides, 2 to 3 mins per doughnut. Be careful not to burn them. Put the doughnuts into the syrup and let sit for at least 3 to5 mins. Remove from syrup and serve warm or cold.

* Chef's Note: The end product should look like a mini golden brown doughnut.