Cardamom Dumplings with Saffron Crème Anglaise
Cardamom Dumplings with Saffron Crème Anglaise
Preparation time:
1 hour
Cooking time:
45 minutes


  • 2 medium mangoes, cut into 3cm pieces
  • pulp of 4 passionfruit, strained
  • Crushed roasted pistachios, to garnish


  • 1 litre whole milk
  • 10 saffron threads
  • 10 egg yolks
  • 220g caster sugar


  • 750ml water
  • 660g caster sugar
  • 6 green cardamom pods, bruised
  • 2 tsp rosewater


  • 120g full cream milk powder
  • 75g self-raising flour
  • ¼ tsp ground cardamom
  • 80ml thickened cream
  • melted ghee, for deep frying
  1. Method
  2. Notes

  1. To make crème anglaise, heat milk and saffron in a heavy-based saucepan over medium heat, without boiling, until hot.
  2. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or thick enough to coat the back of a spoon. Strain.
  3. To make syrup, stir water, sugar and cardamom pods in a saucepan over medium heat until sugar dissolves. Simmer until thickened to form a syrup. Stir in rosewater.
  4. To make dumplings, sift combined milk powder, flour and cardamom into a bowl. Using your hands, stir in cream to form a soft dough. Roll dough into walnut-size balls.
  5. Deep fry dumplings in batches until dark golden and crisp. Drain on absorbent paper then add to hot syrup to soak for 30 minutes.
  6. Combine mangoes and passionfruit in a bowl.
  7. Serve dumplings with mango and passionfruit and crème anglaise. Garnish with pistachios.

• This recipe has not been tested.