WHAT IS SAFFRON SYRUP RECIPES

Steps:

• Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour.
• Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes.
• Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger.
• Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic).
• When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes.
• Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Bake the buns for about 20 minutes until risen and golden.
• While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup.
• Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter.

Steps:

• To make the syrup, gently heat the cardamom, sugar and 500ml water in a saucepan. Don't let the water boil before the sugar has dissolved. Simmer for 10 mins, then cool.
• Gradually add the rosewater, saffron and a little of its soaking liquid until you have a subtly flavoured syrup. Set aside.
• To make the gulab jamun, use a pestle and mortar to grind together the cardamom and sugar until fine.
• Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the cardamom and sugar mixture. Rub in the 50g ghee or butter using your fingertips until the mixture resembles coarse crumbs.
• Add the yogurt, lemon juice and enough milk to form a soft dough, taking care not to overwork the mixture.
• Oil your hands with a little sunflower oil and shape small portions of the dough into walnut-sized balls, about 3cm in diameter and 20g each. Make sure the dumplings are smooth and have no cracks or folds.
• Reheat the syrup until it comes to the boil, then turn off the heat and cover with a lid.
• Heat the 1kg ghee in a wok or karahi to 130C or until a small piece of dough dropped in turns golden in 40 seconds. Fry the balls, in batches, over a medium heat for 5-7 mins, moving them around until they are an even, deep brown. Remove from the saucepan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
• When ready to eat, warm the gulab jamun through in a wide saucepan, spooning over the syrup. Serve piping hot with the pistachios scattered over.