The long evolution of gulab jamun . A 17th-century Mughal cookbook, the Nuskha-E-Shahjahani, includes a recipe for a balushahi with a dough created from flour, yogurt, water, and ghee (clarified ...

If you thought doughnuts were purely American, think again! These doughnut recipes from around the world will take you on a ...

Heat a neutral oil like vegetable oil in a large skillet to 350 degrees, and deep-fry the dough, about 4 to 5 balls at a time, constantly moving and turning with a slotted spoon to evenly brown ...

The gulab jamun will inflate slightly once adequately soaked. Serve 3 gulab jamun with extra syrup poured over, topped with gold leaf. Photography, styling and food preparation by China Squirrel .

Discover the secret to making gulab jamun, delightful Indian donuts served with spiced sugar water, as cook Sarit Eliyahu shares her family recipe and technique for this cherished treat.

Gulab jamun is a quintessential Indian dessert, and here it’s been transformed into a much simpler Bundt cake. Inspired by the soft, fried dough balls, this cardamom-scented cake is soaked in a ...

Have ready the syrup, made by combining sugar, water and cardamom pods and heating until sugar is dissolved. Put the fried gulab jamun into the syrup and soak until they are almost double in size, ...

Gulab is a combination of the Persian words for flower (gol) and water (ab), which refers to the delicious rose-scented syrup that the jamun sits in. Jamun comes from the Hindi word for black plum ...

100 gm white chocolate; 200 gm heavy cream; 200 gm whipped cream; 200 gm thandai syrup; 100 ml milk; 8 Gulab Jamuns (please see the note below) Silvered pistachios, to garnish ...

While the ice cream is churning, chop the remaining 4 gulab jamun balls into 1-inch pieces. Once the mixture has frozen to a soft consistency, using a rubber spatula, fold in the gulab jamun pieces.