A fusion of Indian gulab jamuns and Spanish Churros to make Gulab Jamun Churro bites. Bite-sized Churros dipped in sugar syrup infused with saffron and cardamom.
If you’re craving something both traditional and innovative this Diwali, Gulab Jamun Churro Bites with Rabri is the sweet answer you need! Imagine churro bites made with the essence of gulab jamun, served with creamy, rich rabri—this treat is a fusion of the best of Indian and Spanish desserts. Any festival in India is incomplete without Gulab Jamuns. Combining gulab jamun with churros gives you the perfect fusion of flavours and textures. The churro’s crispy exterior and the rich, soft inside pair beautifully with the thick, creamy rabri or melted white chocolate.
Add More Flavour-
- Rose-Gulkand Churros – Add a spoonful of gulkand (rose petal jam) to the dough for a floral, aromatic twist. You can also garnish the churros with dried rose petals.
- Chocolate-Cardamom Twist – Mix some cocoa powder into the dough and add a pinch more cardamom for a unique chocolate flavour.
- Saffron-Infused – Blend saffron strands into the sugar syrup for more color and a touch of luxury.
- Nutty Delight – Coat the churros or sprinkle finely chopped pistachios or almonds right after dipping them in sugar syrup.
Storing
For the best taste, it’s ideal to make and serve these Gulab Jamun Churro BItes as close to your celebration time as possible. The texture of the churro dough and fried churros changes when refrigerated.
Churros – For the best texture, enjoy churros fresh. If you need to store leftovers, keep them in an airtight container at room temperature for up to 1 day, then reheat in the oven at 350°F (175°C) for about 5 minutes.
Sugar Syrup – Store any extra syrup in an airtight container at room temperature for up to 3 days. Reheat gently before using to bring it back to liquid consistency.
Gulab Jamun Churros
Cuisine: Fusion6
servings20
minutes30
minutesA fusion of Indian gulab jamuns and Spanish Churros to make Gulab Jamun Churro bites. Bite-sized Churros dipped in sugar syrup infused with saffron and cardamom.
Ingredients
- For the Churro Dough
1 cup Water (250ml)
3 tbsp Butter (40g) or 2 tbsp oil
2 tbsp Sugar
1 tsp Cardamom powder or 2-3 Cardamom pod seeds
1 tbsp Rose water
1 cup All-purpose flour (140g)
¼ cup Milk powder (35g)
Oil, for frying
- For the Sugar Syrup
1 cup water
1 cup sugar
1 tsp cardamom powder
Few saffron strands
Chopped pistachios, for garnish
Directions
- Make the Churro Dough
- In a saucepan, combine the water, butter (or oil), sugar, and cardamom powder. Bring it to a gentle boil.
- Once it’s boiling, add the rose water, then turn off the heat.
- Add the all-purpose flour and milk powder, stirring vigorously until it forms a smooth, cohesive dough. Let it cool slightly.
- Transfer the dough to a piping bag fitted with a star-shaped nozzle for that classic churro look.
- Make the Sugar Syrup
- In a separate saucepan, combine the water, sugar, and cardamom powder. Stir until the sugar dissolves.
- Add saffron strands and let it simmer for about 5 minutes until it thickens slightly, then remove from heat.
- Fry the Churros
- Heat oil in a deep frying pan over medium heat. Make sure the oil is hot but not smoking.
- Pipe the dough directly into the oil, cutting it with scissors into 2-4 inch lengths.
- Fry the churros until they’re golden brown, then remove them and place them on paper towels to drain excess oil.
- Dip in Syrup and Garnish
- While still warm, dip each churro briefly into the warm sugar syrup to coat, then remove.
- Garnish with chopped pistachios for a festive touch.
Notes
- Make sure the oil isn’t too hot; a medium heat works best so the churros cook through without browning too fast.
- Churros taste best when served right after frying—they’ll be super crispy and warm!
- Use a Star-Tip Piping Bag. This helps create the classic churro ridges, which make the perfect crispy texture
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