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Sticky Saffron Dumplings

Sticky Saffron Dumplings


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For the syrup, heat the sugar, water and saffron together in a saucepan, stirring to help the sugar dissolve. Once boiling, simmer for around 3–4 minutes, then turn off the heat. Add the rose water, using the smaller amount first and tasting until you have a strength you prefer.

Meanwhile, pour 8–10cm (3–4in) of oil into a medium-large karahi, wok or wide saucepan. Heat gently.

Divide the dough in half. Wet some kitchen paper and place on top of the dough you aren’t working with. Grease your palms well with ghee, take half the dough and form it into 9 small balls; I like to make them slightly oval rather than round, but you can shape them as you like. The surfaces should be smooth and crack-free. (If the dough is too soft to shape, add a little milk powder.) Repeat to make and shape the remaining dumplings.

To check if the oil is ready, put a tiny pinch of the dough into the oil. It should only sizzle very slightly. When it is ready, add the balls in batches so as not to crowd the pan, stirring the oil as you put them in. Cook over a gentle heat, stirring and turning them very often for even browning, they should take 15–17 minutes per batch to reach a lovely golden brown. Once done, take them out with a slotted spoon and place straight into the syrup. Repeat with the next batch.

Cover and leave to soak for 2 hours, or overnight, in the fridge. They should last 10 days or more. Serve as they are, or sprinkle them with sliced pistachios.

Recipes excerpted with permission from I Love India by Anjum Anand, ( Quadrille September 2017)


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.


THE COOK BOOK :

These are really delicious and one of India’s favourite little desserts. They are made with reduced milk normally but as that takes a lot of time and effort, many of us make them with (full fat) dried milk powder. They are easy to make and the only two tricks to getting them right, is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish!

Makes 16, serve 1-2 per person

  • 400ml full fat milk powder (measure in a measuring cup)
  • 100ml plain flour
  • ⅔ tsp. baking powder
  • 2 tbs. ghee plus extra to grease your hands
  • 4 tbs. yoghurt
  • 4-6 tbs. whole milk
  • Oil for deep-frying
  • Sliced pistachios to decorate if you like

Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron.

Pour about 3” of oil into a medium-large karahi, wok or saucepan. Heat gently.

Mix together the dry ingredients. Spoon in the yoghurt and the 4 tbs. of milk. Mix well with your hands to bring the dough together it will be soft and moist and easy to work. If it is a bit dry, add the remaining milk. Do not knead once it has come together.

Divide the dough into three and take one portion. Wet some kitchen roll and place on top of the remaining dough so it doesn’t dry out. Grease your palms well with ghee. Make 5-6 small balls with the dough, I like to make them slightly oval rather than round but you can shape them how you like. There shouldn’t be cracks, it should be smooth.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should sink to the bottom, and very slowly make its way back up. When ready, add the balls, stirring the oil so they don’t stick to the bottom. Cook over a very gentle heat, turning them very often for even browning, they should take around 15 minute per batch to reach a lovely golden brown. Once done take them out with a slotted spoon and place straight into the syrup.

Repeat with the next batch. Leave them to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot. I like them hot so heat them in the syrup on the hob or microwave. Sprinkle over the pistachios if using and serve hot.



Comments:

  1. Araktilar

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  2. Adolph

    I liked the post, write more. I would love to read it.

  3. Wetherby

    What a funny phrase



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