These Indian-inspired milk dumplings are soaked in saffron syrup for a tasty family feast!
- To make saffron syrup, combine sugar, water, cardamom and saffron in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves.
- To make the dumplings, combine the milk powder, flour and cardamom in a large bowl. Add the cream and stir with a wooden spoon until smooth.
- Divide mixture into 16 portions. Use your hands to roll each portion into a ball.
- Heat the oil in a large saucepan to 180°C (when oil is ready a cube of bread will turn golden brown in 15 seconds). Deep-fry 6 dumplings for 3-5 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining dumplings, reheating oil between batches.
- Place dumplings in the saffron syrup and set aside for 30 minutes to soak. Spoon dumplings and syrup among serving bowls. Sprinkle with pistachios and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set