Gulab Jamoon is one of those treats that you don’t realize how much you’ve eaten until you go back and there are crumbs. This Orange & Ginger Gulab Jamoon is delicious and the flavours can be as delicate or robust as you prefer. All the joys of a cake doughnut with half the work. This recipe is a labour of love and pays homage to the cultural diversity of Trinbago with flavours and textures of old.
Special thanks to Angostura Orange Bitters for sponsoring this recipe.
Orange & Ginger Gulab Jamoon
- 225g Flour
- 50g Butter
- 1 ½ tsp Baking Powder
- ½ tsp Zest (orange, rough skin lemon)
- ½ tsp Ginger powder
- ½ tsp freshly grated ginger
- 4 tbsp Condensed milk
- 5 tbsp Powdered milk
- ¼- ½ cup Beastly Cold Water
- 3 -4 dashes Angostura Orange Bitters
- 250g Icing Sugar
- 1.5oz Hot water
- 0.5oz Corn syrup
- 2-3 dashes Angostura Orange Bitters
- Rub the butter, flour and baking powder together until crumbly while lifting fingers to incorporate air.
- Fold in the zest, ground ginger, ginger powder and powdered milk with a spatula.
- Dash the Angostura Orange bitters in the water. Create a well in the center of the flour blend and add the condensed milk followed by some water.
- Add just enough water for the dough to come together. The dough should be slightly tacky to the touch.
- Wrap in plastic and place in the chiller until ready to fry.
- Oil should be preheated to 350℉. Fry until golden brown, moving around the gulab jamoon in the oil for a more even colour.
- After each fry allow time for the oil to return to the required temperature.
- For the flat icing mix all ingredients together until smooth.
- When ready, warm the desired amount and gently toss the gulab jamoon in it then remove to let strain and dry on a wire rack before serving. Alternatively, the glaze can be poured over the gulab jamoon on a wire rack and left to dry before serving.
Traditional Sugared Finish
- 1 cup Sugar
- 1/3 cup water
- 1 dash Angostura Orange Bitters
- Bring the syrup to a boil in a covered pan allowing the condensation to wash down the sides. When it has reached boiling point, uncover and finish cooking without stirring. The syrup needs to thread before it is ready for the final process. To check for doneness, dip a wooden spoon and slowly raise it to see if the syrup drip is pulling or threading in a continuous fine line.
- Proceed to pour the threaded sugar (you may not need all) over gulab jamoon and with quick, continuous and gentle movements turn the gulab jamoon in the syrup until it gradually dries/crystallizes. Plate and serve as desired.
If in the possession of a candy thermometer, allow the sugar to reach thread stage (230℉/ 110℃) and remove from heat immediately and continue with the last step mentioned above.
To prevent graininess during this process, wash down the side of the pan/pot with a baking/cooking brush dipped in water. Ensure the brush never touches the syrup but allow the water from the brush to run down the sides. This removes crystals that may spoil your syrup.