While you’re likely familiar with churros, I bet you haven’t experienced the a fusion treat like this one. When the warm season arrives, my quest for new dessert ideas leads me to discover new unique and scrumptious creations. Now, picture this: crispy churros adorned with the aromatic richness of gulab jamun syrup. The result is an irresistible dessert that combines the best of both worlds.
These bite-sized gulab jamun churros are not only a treat for your taste buds but also an ideal addition to your Eid-Al-Adha or summer gatherings. The marriage of Spanish and Indian flavours creates a mouthwatering experience that is simply impossible to resist. Trust me, your guests won’t stop at one, and they’ll be gone within seconds — that’s how delicious they are.
ingredients
Churros
Sugar syrup
Toppings
directions
For the churros: Add water, butter, sugar and salt to a medium-sized pot and bring it to a boil.
Add flour and ground cardamom to that mixture. Cook and stir continuously with a spatula until the mixture comes together, does not stick to the pot, and is smooth.
Transfer the mixture to a bowl and let it cool for 5 to 8 minutes (it should be warm to the touch). Add egg to the flour mixture and using an electric mixer or whisk, mix it all together until smooth and shiny.
Transfer the mixture into a piping bag fitted with a star-tip nozzle.
Heat the vegetable oil in a pot to fry the churros. Once hot enough, start piping the churro dough into the hot oil. Be careful while frying and use a knife or scissors to get clean cut edges. Once the churros are nicely golden brown, take them out and lay them on tissue paper to remove any excess oil.
For the syrup: Mix sugar, water, ground cardamom and saffron in a pot. Cook till it starts to boil.
For the assembly: Dip the churros in the sugar syrup mixture and plate them on a serving dish, garnish with slivered almonds and dried rose petals. Serve warm and enjoy with lots of love.
