- 1 cup (150g) full-cream milk powder
- 1/2 cup (75g) self-raising flour
- 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 cup (60ml) milk
- 1/4 cup (60ml) thin cream
- Vegetable oil, to deep-fry
- Pistachio nuts, finely chopped, to serve
- Honey saffron syrup
- 1 cup (250ml) hot water
- 1/2 tsp saffron threads
- 1/2 cup (100g) caster sugar
- 3 cardamom pods, bruised
- 1 cinnamon stick
- 1/2 cup (125ml) honey
Tip: Gulabjamun can be prepared a day in advance and soaked overnight in syrup.
- Making syrup
To make the syrup, combine the water and saffron in a saucepan. Set aside for 5 minutes to soak. Add sugar, cardamom and cinnamon; place over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Add honey; stir to combine. Bring to a simmer and cook, stirring occasionally, for 5 minutes or until syrup thickens slightly.
Meanwhile, combine milk powder, flour, baking powder, cinnamon and cardamom in a bowl and make a well in the centre. Pour milk and cream into the well and stir until a soft and slightly sticky dough forms.
- Roll & cook
Roll heaped teaspoonfuls of dough into balls; place on a plate. Heat enough oil in a saucepan over medium-high heat to 170°C (to test when oil is ready, a cube of bread turns golden brown in 20 seconds). Place one-quarter of the dumplings in hot oil and cook, turning occasionally, for 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining dumplings.
- Soak & serve
Place the dumplings in the syrup and set aside for 30 minutes to soak. Spoon evenly among serving bowls. Sprinkle with pistachios to serve.