Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Val and Courtney - Angoori Jamuns

with Saffron & Rosewater Syrup

Prep time: 30 mins    Cook time: 30 mins    Serves: 4


Ghee, for deep frying

Crème fraiche and raspberries, to serveSyrup

500ml water

220g caster sugar

4 cardamom pods, bruised

1/2 tsp ground cardamom

1/2 tsp saffron threads

1 tbs rosewaterJamuns

125g milk powder

50g self-raising flour

180ml thickened cream


  1. To make syrup, stir all ingredients except rosewater in a saucepan over medium heat until sugar dissovles. Simmer until thickened to form a syrup. Remove from heat and transfer to a bowl to cool. Stir in rosewater.
  2. To make jamuns, sift combined milk powder and flour into a bowl.
  3. Make a well in the centre and add enough of the cream to form a soft dough. Roll dough into walnut size balls.
  4. Deep fry in small batches until golden and crisp. Drain on absorbent paper. Transfer to syrup to soak for a minimum of 30 minutes.
  5. Serve jamuns in syrup with crème fraiche and raspberries.