While official-official Thanksgiving is happening for most of us next week (doesn’t it just feel SO late?), Thanksgiving ala-THB is now at an end, bookended by this pumpkin spice gulab jamun.
Before we get into this recipe, let’s recap our Indian-themed turkey day in totality:
Indian spiced turkey tenderloin with cranberry chutney
It’s been a tasty time, and the party continues with dessert.
I’m sure you know what gulab jamun is, though you might put the name with the face. For those of you that have ever had Indian food out, it’s likely you’ve seen these little donut hole looking sweets coated in a sugary, sticky syrup, and heaped more than one into your bowl before slinking away to enjoy and savor every decadent bite.
The above described scene has happened more times than I can count in my life, but never had I ever thought to figure how these little balls of heaven were made. Milk powder, it seems, is the magic.
I KNOW. Who’d have thought? Powdered milk is mixed with other bits and bobs, and the resultant balls are fried and then soaked in a simple syrup. Typically the syrup take the traditional form of cardamom and rose water, but I’ve made it all kinds of fall by pumpkin-spicing it with some ginger, cloves, cinnamon, and nutmeg.
The thing to note is when you’re frying these babies, medium-low and slow is key. If you rush it with high heat, you’ll end up with burnt dumplings with raw centers. This site is a great how-to for all sorts of tips and tricks if your sweets come out wrong, but you can’t just figure out what went wrong.
Thanksgiving or not, these pumpkin spice gulab jamun would be a welcome addition all fall long.
(Oh, and stay tuned next week for one of my fave-fave ways to use up leftover turkey!)
Pumpkin spice gulab jamun twists up this traditionally cardamom and rose flavored Indian sweet, but retains the integrity and deliciousness of the originalPumpkin Spice Gulab Juman
Ingredients
Directions