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Gulab Jamun – Sugar ‘n Spice

Sugar 'n Spice with Yudhika Sujanani - Gulab Jamun...

Sugar ‘n Spice with Yudhika Sujanani – Gulab Jamun…

Oops…this recipe was lost in translation! Apologies to those Sugar ‘n Spice fans who have been looking for it!

I will keep this story short….It was my first husband who first introduced me to these delightful treats! After all these years, I still hear the mumblings about how he taught me everything I know! That said, I tasted these at his cousin’s house and asked for the recipe – in a way that would make him responsible for introducing me to this treat!

I was given the usual run around when I asked for the recipe and it flopped on numerous occasions. It was back to the drawing board for me and I was determined to get it right.

A few costly and frustrating disasters later, my trial and error mission paid off! Finally….just for the record…I don’t have anyone to thank for this recipe….I did this one all by myself!

Just a word on milk powder…I use KLIM for burfee but it does not work in this recipe…Nespray works perfectly for this one!

For the more traditional South African Gulab Jamun…click here: https://yudhikayumyum.com/2012/11/08/troubled-by-diwali-gluttony/

The gulab jamun....

The gulab jamun….

Gulab Jamun


450ml full cream milk powder (NESPRAY PLEASE)
45ml self raising flour
7,5ml baking powder
45ml pure butter
150ml warm milk
5ml ground cardamom
Sunflower oil to fry

For the rose syrup

750ml sugar
750ml water
30ml pure distilled rose-water
Few strands of saffron

Here’s how:

Heat saffron strands on a dry pan for a thirty seconds. Leave to cool and then slightly crush them using your fingertips. Place the sugar and water in a thick bottomed pot and stir on a medium heat. When the sugar has dissolved, bring the syrup to the boil. Simmer for five minutes or until the syrup is sticky but not thick. Add the rose-water and saffron strands. Leave aside to infuse. Mix the full cream milk powder, ground cardamom and self-raising flour in a mixing bowl. Divide mixture into three equal portions. Combine the pure butter ghee and the warm milk in a jug. Mix the warm milk into the milk powder mixture and stir until a sticky paste is formed. Use your fingertips to mix into a soft and pliable dough. Rinse your hands and grease them with a layer of oil or warm butter ghee. Work quickly and roll the dough into little balls. Place them onto a greased baking sheet. Repeat until all the milk powder has been moulded into balls. Heat sunflower oil on a low heat in an 30cm AMC pot. Gently drop the balls into the warm oil and shake the pan to prevent them from sticking to the bottom. The milk balls need to be constantly stirred to ensure that they brown evenly. They should be golden brown when cooked. If you are unsure, remove one of the balls from the oil and drop it into the warm syrup. If it shrinks or deflates, the balls need to be cooked for a few more minutes. Steep the balls into warm syrup and leave to soak for 2 hours before serving.

Yudhika’s Tips:

It is important to always divide the milk powder into portions as the dough dries out very quickly.
The milk balls need to be cooked on a very low temperature as they burn quite easily.


Did someone say ‘Sinner Bun’? – World Baking Day

Frosted Cinnamon Buns

Frosted Sinner Buns

The 19 May will be celebrated as World Baking Day.  So what will you be making to mark the day?  I have decided to spend some time teaching my kids how to bake some of their favourites and what could be better than a sticky cinnamon bun to start with.

I call these Sinner Buns just because that is what they are!  Smother the warm buns with lashings of silky soft frosting and they are orgasmic.  These are best eaten fresh and warm – they do not keep well but then again they seldom last till the next day.  They are not difficult to make but you do need one special ingredient…PATIENCE!  It does take time and something as sinful as this should not be rushed.

Here is the recipe….

Frosted Sinner Buns

5g fresh yeast
20g sugar
75ml warm water
200g cake flour, sifted
45g butter
1ml salt
5ml ground cinnamon
1 egg, lightly beaten

1 egg
Pinch of salt
7ml ground cinnamon
40ml sugar
100g pecan nuts, chopped


50g butter
200g icing sugar, sifted
125g plain cream cheese
50ml fresh cream
50g whole pecans

Here’s how:

Place the warm water, fresh yeast and sugar in a bowl.
Stir gently and leave in a warm place until it starts to bubble and froth.
Stir in 100g of the measured cake flour and work into a soft dough.
Leave the dough in a mixing bowl covered with cling film to double in size.
Rub the butter into the remaining 100g of cake flour until it resembles bread crumbs.
Stir in the salt and cinnamon.
Add the dough and lightly beaten egg.
Work the ingredients into a sticky dough until well combined.
Cover the dough and leave to stand in a warm place for ten minutes.
Press the dough down lightly every twenty minutes – do not overwork.
Repeat this five times and then leave the dough to rise until it has doubled in size.
Knead the dough lightly and place it on a work surface dusted with flour.
Roll the dough into a 3 – 4mm rectangle, using your fingertips to flatten and shape it if necessary.
Beat the egg with a pinch of salt and brush the surface of the dough.

Finally the dough is getting some action!

Finally the dough is getting some action!

Sprinkle the cinnamon, sugar and pecan nuts over the dough.
Roll up the dough into a log and cut into 8 slices.

Looking good

Looking good

Place the slices in a 23cm greased loose bottom pie or cake tin with the cinnamon spirals facing up.
Cover with plastic wrap and leave aside for an hour.

Pre-heat the oven at 200 degrees celsius.

Place a roasting tin and leave to pre-heat.
Place the buns on the middle rack of the oven and lower the oven temperature to 180 degrees celsius.

Pour 500ml boiling water onto the roasting pan which will release steam – shut the oven door immediately.

Bake for 15 minutes or until the buns are golden brown.

DSC_0274While the buns are in the oven, prepare the frosting.
Beat the butter with icing sugar until pale.
Add the cream cheese and continue beating until smooth.
Lastly add the fresh cream and beat for a 10 seconds or until fluffy.

Remove the buns from the oven and turn out onto a wire rack.
Leave to cool slightly and spread the warm buns with the frosting.
Garnish with pecan nuts and serve immediately.

Yudhika’s tips:

These are best eaten fresh and warm.
The frosting may be left out if you prefer – brush the warm buns with a little melted butter and dust with sugar.