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Gulab jamun in honey and saffron syrup
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Sensational spicy doughnuts soaked in sweet honey saffron syrup.
Ingredients:
  • Vegetable oil, to deep-fry
  • 60ml cream
  • 150g milk powder
  • 75g self-raising flour
  • 1.00 gm baking powder
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cardamom
  • 60ml milk
  • Pistachio nuts, finely chopped, to serve
  • 250ml water
  • 1/2 tsp saffron threads
  • 100g caster sugar
  • 3 cardamom pods, bruised
  • 1 cinnamon stick
  • 125ml honey
Instructions:
  • Prepare a fragrant saffron syrup by steeping saffron in water for 5 minutes. Stir in sugar, cardamom, and cinnamon over low heat until the sugar dissolves. Mix in honey and simmer for 5 minutes until the syrup slightly thickens.
  • In a bowl, mix milk powder, flour, baking powder, cinnamon, and cardamom. Create a well in the center and pour in the milk and cream. Stir until a soft, slightly sticky dough forms.
  • Form heaping teaspoonfuls of dough into balls and arrange them on a plate. Heat oil in a saucepan over medium-high heat until it reaches 170°C (test by frying a cube of bread until golden brown in 20 seconds). Fry a quarter of the dumplings in the hot oil, turning occasionally, until they are golden brown and cooked through (about 2-3 minutes). Transfer to a paper towel-lined plate using a slotted spoon. Repeat for the remaining dumplings in three more batches.
  • Place the dumplings in the sweet syrup and let them soak for 30 minutes. Then, distribute them into serving bowls and top with a sprinkle of pistachios before serving.

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