Chai Gulab Jamun Recipe: A Twist on the Exotic

Looking for a unique dessert recipe? This easy recipe makes a delicious rendition of a Classic Indian Sweet. A crisp cardamom flavored pastry covered with a warm, chai syrup: what more could you ask for?

Dough:
1 3/4 cups flour
1/4 cup plain yogurt
1 1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp ground cardomom powder
1/4 cup milk
Oil for deep frying.

Syrup:
1/2 quart cold water (2 cups)
2 Darjeeling (or green) teabags
1 cinnamon stick
6 cardamom pods, lightly crushed
1/2 inch piece peeled ginger
2 whole cloves
1 tsp vanilla extract (optional)
1/3 cup sugar
Heavy cream or milk (optional)

To make the Syrup:
In a heavy saucepan, add water, teabags, cinnamon, ginger, cardamom, and cloves. Bring to a boil, reduce heat, and cook for 5 minutes. Carefully strain liquid with cheesecloth or coffee filter. (Caution, liquid is hot.) Add vanilla and sugar to syrup. Set aside.

To make the dough:
Mix all dough ingredients in a food processor until dough comes together. Cover dough and let it rest in a cool place for 30 minutes. Slowly heat oil in deep fryer. Shape dough into 1-inch balls. Carefully slide into deep fryer. Do not over crowd fryer, or they will not cook evenly. Fry until golden brown. Remove with slotted spoon and drain on paper towels. When the batch is complete, place them in syrup. Drizzle cream or milk over the top if a creamy, rich syrup is desired.

This variation is inspired by a basic knowledge of Gulab Jamun and Chai Concentrate Syrup.