Honey Gulab Jamun

Honey Gulab Jamun
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  • 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.


  1. 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.

  2. Combine

    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.

  3. 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.

  4. 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.

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