India x Spain
Gulab jamun churros
Churros that took a quick dip in gulab jamun syrup and came out smelling like a wedding buffet.
50 minTime
12 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original663kcal
12 gprotein
1 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Simmer 150 g sugar with 120 ml water and the saffron for 5 minutes. Stir in half the cardamom and the rose water. Keep warm.
- 2Warm the khoa with the milk on low heat, stirring, until smooth. Keep warm for dipping.
- 3Bring 250 ml water, the butter and the salt to a boil. Take off the heat, tip in the maida and milk powder at once and beat until a ball forms.
- 4Cool the dough 5 minutes, then beat in the egg until smooth. Spoon into a piping bag with a large star nozzle.
- 5Heat oil in a deep kadai to about 175°C. Pipe 10 cm lengths straight into the oil, snipping with scissors, a few at a time. Fry 3 to 4 minutes, turning. Work carefully and keep children away from the kadai.
- 6Drain the churros briefly, then dunk each in the warm syrup for 20 seconds. Toss in the remaining 50 g sugar mixed with the rest of the cardamom.
- 7Pile on a plate, scatter pistachios and serve with the warm khoa dip.
Serve it like this
Stand the churros in a tall glass with the khoa dip in a small bowl beside it, pistachios scattered over.
