GULAB JAMUN CHURRO BITES

In the world of culinary adventures, there are few things more exciting than the fusion of two beloved desserts. Imagine the rich, syrupy goodness of Indian Gulab Jamun meeting the crispy, doughy delights of Spanish churros. The result? A mouthwatering creation that’s impossible to resist – Eggless Gulab Jamun Churro bites!

These sweet, golden-brown treats combine the best of both worlds, offering a unique and delightful twist on traditional churros. Plus, they’re entirely eggless, making them suitable for vegetarians. If you’re ready to embark on a culinary journey that combines the flavors of India and Spain, read on for a step-by-step guide on how to make these heavenly Eggless Gulab Jamun Churro bites.

INGREDIENTS USED IN GULAB JAMUN CHURRO BITES

• WATER

Water is the main liquid component that hydrates the dry ingredients in the churro dough. When the churros are fried, the water content in the dough turns into steam due to the high heat of the oil. The steam helps to puff up the churros, giving them a light and airy texture on the inside while maintaining a crispy exterior.

• BUTTER

Butter is a source of fat, and it imparts a rich, buttery flavor to the churro dough. This enhances the overall taste of the churros, making them more enjoyable and indulgent. The fat content in butter contributes to the tender texture of the churros. Butter acts as a binding agent, helping to hold the churro dough together and maintaining its shape when piped. This is especially important during the frying process, as it prevents the churros from falling apart in the hot oil.

• SUGAR

Sugar is the primary sweetening agent in churros, providing the delightful sweetness that makes them so enjoyable to eat. It balances the flavors of the dough and complements the cinnamon sugar coating that is often added after frying. During the frying process, the sugar caramelizes, giving the churros their characteristic rich and appetizing color. The sugar in the churro dough also aids in achieving a crispy exterior during frying.

• FLOUR

Flour is the primary dry ingredient in churros, and when combined with water, it forms the churro dough. As water is added to the flour, gluten proteins in the flour hydrate and create a sticky, elastic dough. Flour acts as a binding agent in churros, helping to hold all the ingredients together and maintain the dough’s shape and structure during frying. The right amount of flour is essential for achieving the correct consistency of the churro dough. The dough needs to be thick enough to hold its shape when piped, but not too dry, as this could result in stiff churros.

EQUIPMENT USED FOR MAKING GULAB JAMUN CHURRO BITES

A correct proportion of all the ingredients will guarantee the best taste, so you will need measuring spoons and measuring cups to measure quantities of water, sugar, butter, flour, etc.

You will need a saucepan to bring the batter together. I have used Stahl saucepan to make the churro batter.

An induction or gas stove will obviously be required as well.

For frying, I have used Stahl kadhai (frying pan).

A few other things that are required for making the gulab jamun Churro Bites are a wooden spoon, piping bag and a pair of scissors.

TIPS TO MAKE GULAB JAMUN CHURRO BITES

1. To get consistent and evenly sized churro bites, use a piping bag with a star-shaped nozzle. This will give the churros their classic ridged appearance.
2. Let the dough cool slightly before piping. Do not pipe when its very hot.
3. Fry at the Right Temperature: Use a deep-fry thermometer to ensure the oil reaches and maintains a temperature of around 175-190°C. This will give you crisp and golden churro bites.
4. Fry the churro bites in small batches to avoid overcrowding the fryer, as it can lower the oil temperature and result in uneven cooking.
5. Once the churro bites are done frying, place them on a paper towel-lined plate or wire rack to drain any excess oil.
6. Churros are best when served fresh and warm. If you need to make them in advance, you can reheat them in the oven briefly before serving.
7. Boil the sugar and water mixture until it reaches a one-string consistency. To check the consistency, take a small amount of syrup between your thumb and forefinger. When you pull them apart, one string should form.
8. A small amount of lemon juice (about half a teaspoon) can be added to prevent the sugar syrup from crystallizing. It also adds a subtle tanginess.
9. A small amount of lemon juice (about half a teaspoon) can be added to prevent the sugar syrup from crystallizing. It also adds a subtle tanginess.
10. If the syrup is too thin, you can simmer it for a few more minutes to thicken. If it’s too thick, add a little water to achieve the desired consistency.

OTHER RELATED RECIPES FROM THE BLOG

• HEART CHURROS

• EGGLESS CHURROS

• COOKIE AND CREAM CHURRO BALLS

GULAB JAMUN CHURROS

 

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Ingredients

• 1 cup water
• 3 tbsp/40g butter
• 2 tbsp sugar
• 1 tsp cardamom powder
• 1 tbsp rose water
• 1 cup all purpose flour
• ¼ cup milk powder
• Oil (for frying)
• For the syrup
• 2 cups water
• 2 cups sugar
• 1 tsp cardamom powder
• Few saffron strands
• Pistachio, for garnish

Instructions

1. Add water, butter, sugar and cardamom powder in a saucepan and heat till the butter melts and sugar dissolves completely.
2. When the mixture starts to simmer, add rose water, flour and milk powder and cook until it forms a smooth dough and a thin coating of flour is stuck at the bottom of the pan.
3. Let the dough cool a little bit and transfer it then into a piping bag with
4. a star nozzle in it.
5. Heat some oil in kadhai for frying and once it is hot enough, start piping the churro dough into the hot oil. Be careful while frying and use scissors to cut clean edges.
6. Once the churros are nicely golden brown, take them out on a tissue paper to remove any excess oil.
7. For the syrup, take a saucepan set over medium heat and heat water, sugar, cardamom powder and saffron till it starts to boil and the liquid becomes thick.
8. Dip the churros in the sugar syrup and plate them on the serving dish.
9. Add some chopped pistachios on top and serve warm.

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If you like my easy Eggless Churro Bites recipe and happen to make them in your kitchen, , do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!