Gulab Jamun Doughnuts Recipe

Yield: 12 doughnuts
INGREDIENTS

For doughnuts:
57g (4 Tbsp.) butter
50g (3 1/4 Tbsp.) ricotta
999 (1/2 cup) granulated sugar
719 (1/3 cup) brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cardamom powder
3/4 tsp. salt
1 tsp. rose water
3199 (1 2/3 cups) all-purpose flour
227g (1 cup) whole milk

For the milk syrup:
240g (1 cup) whole milk
2 cardamom pods
37g (3 Tbsp.) granulated sugar
3/4 tsp. rose water

For doughnuts;
  1. Preheat the oven to 425 degrees Fahrenheit. Lightly grease
   two standard doughnut pans. (use vegetable shortening.)
  2. In a stand mixer fitted with a flat beater attachment, beat together
  butter, ricotta, and sugars until smooth, Next, add the eggs,
  beating to combine.
  3. Beat in baking powder, baking soda, cardamom, salt, and rose water.
  4. Beat flour into the butter mixture alternately with milk, and mix until
  Just combined. (Do not overmix)
  5. Pipe or spoon batter into prepared doughnut pans, filling the wells
  to 1/4" shy of the rim.
  6. Bake doughnuts for 10 minutes. Remove from the oven, and wait
  '5 minutes before turning out of the pans and onto a cooling rack
  Brush doughnuts on all sides with milk syrup while they are still
  slightly warm.