Sticky rosewater dumplings

Sticky rosewater dumplings

Little Kitchen
Jacqui Melville

These amazing sticky dumplings come from India. If you have roses in your garden, pick a few petals to scatter over as decoration.



Quantity Ingredient
1.5 litres water
2 cups raw sugar
2 teaspoons ground cardamom
2 tablespoons rosewater


Quantity Ingredient
2 cups plain flour
2 teaspoons baking powder
1 1/2 cups cream
2 tablespoons milk
2 teaspoons flour, for dusting
1.25 litres vegetable oil, for frying
double cream, to serve (optional)


Quantity Ingredient
oven mitts
measuring jug
large baking tray
measuring spoons
mixing bowl
measuring cups
wooden spoon
slotted spoon


  1. To make the syrup, combine the water and sugar in a saucepan and ask a grown-up to help you heat it over a low–medium heat. Stir gently until the sugar has dissolved. It is a good idea to wear oven mitts while you do this to protect your hands from any hot splashes. Once the sugar has dissolved, bring the syrup to the boil, then lower the heat and let it simmer with the lid off very gently for an hour. It will reduce to form a thick syrup. Ask a grown-up to help you remove the pan from the heat. Stir in the cardamom and rosewater and leave it to cool.
  2. To make the dumplings, sift the flour and baking powder into a mixing bowl. Pour the cream and milk into a jug and pour it into the flour a little at a time. You might like to ask a grown-up to do the pouring while you stir it in with a wooden spoon. You should end up with a dough that is quite wet and sticky.
  3. Tip the dough out onto a work surface lightly dusted with flour. Dip your hands into a little flour as well, which will stop the dough sticking to them, and shape the dough into a rough ball. Take a ½ tablespoon of the dough and roll it between your palms to make a smooth ball. Place the dumpling on a tray and repeat until you have used up all the dough.
  4. Ask a grown-up to help you heat the vegetable oil in a deep saucepan over a low heat. When bubbles just start to appear, fry the dumplings, a few at a time, turning them around in the oil so they are golden all over (make sure you stand well back in case the oil spatters). Use a slotted spoon to lift the dumplings out of the oil. Hold them over the pan until most of the oil has drained off then put them straight into the saucepan of sugar syrup. Repeat with the rest of the dumplings.
  5. Place dumplings in the large serving bowl. Drizzle syrup over them. Serve them with cream if you like.
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