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Milk dumplings in saffron syrup (gulab jamun)
Milk dumplings in saffron syrup (gulab jamun)
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indian milk dumplings in saffron syrup for a flavorful family treat!
Ingredients:
  • 1L (4 cups) vegetable oil, to deep-fry
  • 40g (1/4 cup) pistachio kernels, coarsely chopped, to serve
  • 645g (3 cups) caster sugar
  • 750ml (3 cups) water
  • 2 whole green cardamom pods, bruised
  • 1/4 tsp saffron threads
  • 180g (1 1/2 cups) full cream milk powder
  • 115g (3/4 cup) plain flour
  • 1/4 tsp ground cardamom
  • 160ml (2/3 cup) double cream
Instructions:
  • In a large saucepan over low heat, combine sugar, water, cardamom, and saffron. Stir and cook for 5 minutes until the sugar dissolves, creating a fragrant saffron syrup.
  • In a large bowl, blend together the milk powder, flour, and cardamom. Pour in the cream and mix until a smooth dough forms using a wooden spoon.
  • Divide mixture into 16 portions, then hand-roll each into a ball.
  • Heat the oil in a large saucepan until it reaches 180°C (test readiness by checking if a cube of bread turns golden brown in 15 seconds). Deep-fry 6 dumplings for 3-5 minutes until golden brown and cooked through. Place on a paper towel-lined plate. Repeat with the remaining dumplings in two more batches, ensuring oil is reheated between batches.
  • Soak dumplings in fragrant saffron syrup for 30 minutes. Serve in individual bowls, garnish with crunchy pistachios, and enjoy promptly.

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