Milk dumplings in saffron syrup (gulab jamun)
- 09.03.2017
- 706
These Indian-inspired milk dumplings are soaked in saffron syrup for a tasty family feast!
Recipe «Milk dumplings in saffron syrup (gulab jamun)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1L vegetable oil, to deep-fry, 40g pistachio kernels, coarsely chopped, to serve, 645g caster sugar, 750ml water, 2 whole green cardamom pods, bruised , 1/4 tsp saffron threads, 180g full cream milk powder, 115g plain flour , 1/4 tsp ground cardamom, 160ml double cream.
Ingredients:
- 1L vegetable oil, to deep-fry
- 40g pistachio kernels, coarsely chopped, to serve
- 645g caster sugar
- 750ml water
- 2 whole green cardamom pods, bruised
- 1/4 tsp saffron threads
- 180g full cream milk powder
- 115g plain flour
- 1/4 tsp ground cardamom
- 160ml double cream
Instructions
- 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.