Gulab Jamun Donuts

October 20, 2022Niketa
Gulab Jamun Donuts

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 12 Donuts

Gulab Jamun Donut Sandwich is an Indian inspired donut recipe. These come together quickly by using instant Gulab Jamun mix. Perfumed with a hint of cardamom, nutmeg & glazed with rose flavors, this is a great eggless fusion dessert recipe to serve at parties. Treat yourself to one this festive season.

This best part about this Gulab Jamun Donuts recipe is it’s easy to make, plus its baked. You can bake these donuts 2-3 days ahead of your party. For the convince I have used instant Gulab Jamun mix and the consistency and taste turns out great. To take these Gulab Jamun Donuts a notch up I have piped rose whipped cream between two donut surfaces to make a sandwich. Stuffing the donuts with cream is optional but worth it. These donuts are light and fluffy with beautiful crumb. They will leave everyone craving for more. I have used a mini donut pan to bake these donuts.

Gulab Jamun Donuts
Gulab Jamun Donuts

Ingredients to Make Gulab Jamun Donut Sandwich

  • Instant Gulab Jamun Mix: I have used Chitale Bandhu instant Gulab Jamun mix for this recipe. Alternatively, you can use MTR or Gulab Jamun mix from any brand.
  • Rose Water: I have used store bought edible rose water, its easily available in Indian and Middle Eastern Grocery Stores. Alternatively, you can use rose essence.\
  • Garnish: As a finishing touch I have glazed the donuts with rose sugar glaze. Garnished with rose petals and powdered pistachios.
  • All Purpose Flour: I have added all purpose flour to get a beautiful crumb to the donuts. Alternatively, you can use fine semolina or cake flour.
  • Baking Powder : Since the Gulab Jamun mix already has baking soda, I just added baking powder as a leavening agent.
  • Cardamom & Nutmeg Powder : Addition of cardamom & nutmeg powder gives these donuts a wonderful nutty, floral, taste and smell. Alternatively, you can add a few saffron strands or thandai powder.
  • Milk: Addition of right amount of milk to the donut batter adds in moisture & lighter texture.
  • Powdered Sugar
  • Butter: I love using butter in this recipe as the flavor is unmatched and gives a melt in mouth consistency.

Equipment:

Whisk to combine batter .

Hand Mixer or Stand Mixer to whip the heavy cream.

Storage:

I have topped these donuts with a non dairy glaze but have stuffed it with whipped cream. Hence, I refrigerate them in an air-tight container up to a week. If you skip stuffing the donuts you can store them at room temperature for 3-5 days.

Tips:

  • For a thicker glaze, dip the donuts in the glaze a second time after the first layer has had a few minutes to set.
  • Donut pans are generally non-stick, however its best to grease it with butter or spray with cooking spray.
  • Make sure you test the donuts for doneness. Insert a toothpick in the middle of the donut, if it comes out clean its well baked.
  • Leftover batter can be used to make cupcakes or a small cake loaf.
  • If you don’t have a donut pan, the batter can be baked into a cake. Just use a 8″ cake pan and bake at 350 degrees F for 25-30  mins.
  • You can skip stuffing the donuts with whipped rose cream.

Here are more fusion festive recipes:

Rose Cheesecake

Rose Cheesecake| Instant Pot Eggless Cheesecake

White Chocolate Bark

Chocolate Bark| Nutmeg Saffron Chocolate Bark

If You Have Tried This Recipe, I Would Love To Hear Your Feedback:

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @keencuisinier

Gulab Jamun Donuts
Print Recipe

Gulab Jamun Donuts

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Serves: 12 Donuts

These perfect mini Gulab Jamun Donuts are pretty festive dessert. These dainty donuts are baked then filled with rose whipped cream and glazed with rose flavor. They will leave everyone craving for more.

Ingredients

Dry Ingredients

  • 1 cup Instant Gulab Jamun Mix, (135 gms)
  • 1/2 cup All purpose Flour, (54 gms) or fine semolina
  • 1 tsp Cardamom Powder
  • 1/2 tsp Nutmeg Powder
  • 1 tsp Baking Powder
  • 1/3 cup Powdered Sugar

Wet Ingredients

  • 1/2 cup Greek Yogurt, whisked
  • 1/2 cup Milk
  • 1 stick Butter, 113 gms melted
  • 1 tbsp Rose Water

Donut Filling

  • 1 cup Heavy Whipping Cream
  • 1/3 cup Powdered Sugar
  • 1 tbsp Rose Water

Donut Glaze

  • 1/2 cup Powdered Sugar
  • 2 tbsp Rose Water

For Decoration

  • 2 tbsp Powdered Pistachios
  • 2 tbsp Edible Rose Petals

Method

Baking Gulabjam Donuts

  • 1)

    Preheat the oven at 350 degrees F.

  • 2)

    Sift instant Gulab Jamun mix and all purpose flour. Set aside. In a large mixing bowl add the sifted Gulab Jamun mix, all purpose flour, baking powder, powdered sugar, cardamom and nutmeg powder. Give everything a good mix.

  • 3)

    Add the whisked Greek yogurt, melted butter and rose water to the dry ingredients. Mix well using a whisk. At this point the batter thickens up. Add milk to adjust the consistency of the batter.

  • 4)

    Grease the mini donut pan with melted butter or spray mini donut pan with a cooking spray.

  • 5)

    Scoop the batter into a pipping bag or a ziplock style bag, snip off the tip. Fill the donut pan with the batter half way to the rim as we are going to stuff the donuts to make a sandwich. Alternatively, you can fill the pan with batter all the way up to the rim and skip stuffing them.

  • 6)

    Bake in the oven for about 15-20 minutes. Test the donuts with a toothpick for doneness. The toothpick should come out clean.

  • 7)

    Remove the pan from the oven and allow to cool the donuts in the pan for 5 minutes. Transfer the donuts to a cooling rack and allow to cool completely. If you have extra batter, clean dry the donut pan. Lightly grease and repeat filling the pan.

Donut Filling

  • 1)

    Add the pre measured heavy whipping cream, powdered sugar and rose water in a bowl. Whip until stiff peaks are formed. Set aside.

Glazing Donuts

  • 1)

    Put powdered sugar and rose water into a small bowl, whisk until smooth. If your powdered sugar glaze is too thick, stir in more rose water or water a tsp at a time until it reaches the desired consistency. If the powdered sugar glaze is too thin, you can add more powdered sugar, a tbsp at a time until it reaches desired consistency.

Assembling Donuts

  • 1)

    If you have baked a fluffy donut unlike me, slice it horizontally. If you have baked a flat donut you don’t need to slice it.

  • 2)

    Pipe the whipped cream on the bottom halves of the donuts. Pour the glaze into a shallow bowl. After pipping, bleach donut with whipped cream, dunk the top surface of the glaze and pull donut up and let it rest on the top of a wire to let the glaze drip. Once the glazed has dripped place the donut tops into place. Garnish with edible rose petals and powdered pistachios.

  • 3)

    Serve immediately or refrigerate until ready to serve.

Notes

Leftover batter can be used to make cupcakes or a small cake loaf.

If you don’t have a donut pan, the batter can be baked into a cake. Just use a 8″ cake pan and bake at 350 degrees F for 25-30  mins.

You can skip stuffing the donuts with whipped rose cream, instead just glaze the donuts.

For a thicker glaze dip the donuts in the glaze a second time after the first layer has had a few minutes to set.

Donut pans are generally non-stick, however its best to grease it with butter or spray with cooking spray.

Make sure you test the donuts for doneness. Insert a toothpick in the middle of the donut, if it comes out clean its well baked

If you refrigerate the donuts make sure to pull them out & allow to reach room temperature, before serving.

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