The House of Spices

What are Gulab Jamun Churros?

Gulab jamun is a milk based Indian sweet made of milk solids that is deep fried and soaked in sugar syrup, flavoured with rose and cardamom. A churro on  the other hand is a deep fried Spanish sweet (similar to donuts). They are normally coated with cinnamon sugar, and served with chocolate sauce, dulce de leche, etc for dipping. Now if you're wondering what gulab jamun churros are, well that’s my take on a combination of these two wonderful treats. A churro that tastes like gulab jamun, sounds magical right? 

Can I fry the Churros instead of baking them? 

Yes, you can! Churros are traditionally deep fried so you can definitely choose to do so. I personally don’t find the need as baking in the oven gives a perfect golden brown colour, with a crunchy exterior and soft interior. Baking them tastes just as good as deep frying, and additionally, it's way healthier too.

Can I use this recipe to make regular Churros?

Yes, you can! Simply eliminate the cardamom, rose essence, white chocolate, pistachio and rose petals/buds to make plain churros. You can coat them in sugar or cinnamon sugar after frying and serve them with chocolate or caramel sauce for dipping. 

How do I serve the Gulab Jamun Churros? 

Once you fry the churros, quickly dip them in melted white chocolate (only halfway through) and sprinkle them with crushed pistachios and dried crushed rose petals and/or buds immediately so that they stick onto the chocolate. 

Do I need a piping bag to make the Churros? 

No, not necessary. If you have a piping bag, it works great. However if you don’t have one, you can simply use a ziplock bag. Remember to use a star nozzle though, as that’s what makes churros “churros”. If you don’t have a star nozzle, feel free to use any other shape such as a flower, etc. If you don’t have any nozzles, you could make it without them too, but they would turn out more like long doughnuts rather than churros.  

How long can I store the Churros for?

The churros are best served fresh, preferably immediately after frying. However, you can certainly make them in advance and consume them within a day or two. You can warm it up before serving too if you’d like. 

Any substitute for the ingredients mentioned?

There are no substitutes for this recipe if you’re making gulab jamun flavoured churros. However, if you’re making plain or other flavoured churros, you can certainly eliminate or substitute the flavourings such as cardamom, rose and pistachio. 

Any cooking tips for this recipe? 

1. Measure the ingredients correctly. If your flour and water ratio is off, your churros won’t come out well. 

2. If your dough is too hard/stiff, bring it back to the pan and cook for a bit. You can add a dash of water if needed. This will loosen it and make it more pipeable.

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