Gukab Jamun Churros

 Ingredients:

1 cup water

2 tbsp sugar

2 tbsp unsalted butter

1 cup all-purpose flour

1/4 tsp salt

1/2 tsp cardamom powder

1 tsp vanilla extract

2 large eggs

Oil for frying

 

For the Cardamom Sugar:

1/2 cup sugar

1 tsp cardamom powder

 

For the Gulab Jamun Syrup:

1 cup sugar

1 cup water

1/4 tsp cardamom powder

1 tsp rose water

 

Directions:

In a medium saucepan, combine water, sugar, and butter. Bring to a boil over medium heat.

 

Remove from heat and stir in flour, salt, and cardamom powder until the mixture forms a dough. Let it cool for a few minutes.

 

Add vanilla extract and eggs, one at a time, mixing well after each addition until the dough is smooth.

 

Heat oil in a deep pan to 350°F (175°C). Transfer the dough into a piping bag fitted with a star nozzle.

 

Pipe 3-4 inch strips of dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Drain on a paper towel-lined plate.

 

For the cardamom sugar, mix sugar and cardamom powder in a shallow dish. Roll the fried churros in the cardamom sugar while they’re still warm.

 

To make the gulab jamun syrup, combine sugar, water, and cardamom powder in a saucepan. Bring to a boil, then simmer for 5 minutes. Remove from heat and stir in rose water.

 

Serve the churros warm, drizzled with the gulab jamun syrup or served alongside for dipping.

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