Gulab Jamun Cakelets

31 mins
Serves 12
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Directions

  1. 1Preheat the oven to 170°C.
  2. 2Preheat the oven to 170°C.
  3. 3Preheat the oven to 170°C.
  4. 4Prepare the Le Creuset 12-cup Round Casserole Tray Set with cooking spray.
  5. 5Prepare the Le Creuset 12-cup Round Casserole Tray Set with cooking spray.
  6. 6Prepare the Le Creuset 12-cup Round Casserole Tray Set with cooking spray.
  7. 7Combine condensed milk, baking powder, ground cardamom, 2 tablespoons of milk powder, 100 grams of unsalted melted butter, 60 milliliters of oil, 100 milliliters of milk, and 160 grams of cake flour in a large bowl.
  8. 8Combine condensed milk, baking powder, ground cardamom, 2 tablespoons of milk powder, 100 grams of unsalted melted butter, 60 milliliters of oil, 100 milliliters of milk, and 160 grams of cake flour in a large bowl.
  9. 9Combine condensed milk, baking powder, ground cardamom, 2 tablespoons of milk powder, 100 grams of unsalted melted butter, 60 milliliters of oil, 100 milliliters of milk, and 160 grams of cake flour in a large bowl.
  10. 10Whisk until the batter is smooth and lump-free.
  11. 11Whisk until the batter is smooth and lump-free.
  12. 12Whisk until the batter is smooth and lump-free.
  13. 13Divide the batter between the cups and lids on the tray. For the cups, the batter should not be higher than the handle.
  14. 14Divide the batter between the cups and lids on the tray. For the cups, the batter should not be higher than the handle.
  15. 15Divide the batter between the cups and lids on the tray. For the cups, the batter should not be higher than the handle.
  16. 16Bake for 16 minutes.
  17. 17Bake for 16 minutes.
  18. 18Bake for 16 minutes.
  19. 19While the cakes are in the oven, prepare the syrup by combining 200 grams of sugar, 300 milliliters of water, and 1 teaspoon of rose water in a saucepan and bring to a boil. Once the syrup reaches a boil, remove from heat.
  20. 20While the cakes are in the oven, prepare the syrup by combining 200 grams of sugar, 300 milliliters of water, and 1 teaspoon of rose water in a saucepan and bring to a boil. Once the syrup reaches a boil, remove from heat.
  21. 21While the cakes are in the oven, prepare the syrup by combining 200 grams of sugar, 300 milliliters of water, and 1 teaspoon of rose water in a saucepan and bring to a boil. Once the syrup reaches a boil, remove from heat.
  22. 22As soon as you remove the tray from the oven, pour the warm syrup over the Cakelets. The ‘lids’ should not be soaked in syrup.
  23. 23As soon as you remove the tray from the oven, pour the warm syrup over the Cakelets. The ‘lids’ should not be soaked in syrup.
  24. 24As soon as you remove the tray from the oven, pour the warm syrup over the Cakelets. The ‘lids’ should not be soaked in syrup.
  25. 25Allow to cool completely in the pan before adding the Burfee cream.
  26. 26Allow to cool completely in the pan before adding the Burfee cream.
  27. 27Allow to cool completely in the pan before adding the Burfee cream.
  28. 28For the Burfee cream, place a heavy-based pot on medium heat. Pour in 250 milliliters of fresh cream and 60 grams of melted ghee.
  29. 29For the Burfee cream, place a heavy-based pot on medium heat. Pour in 250 milliliters of fresh cream and 60 grams of melted ghee.
  30. 30For the Burfee cream, place a heavy-based pot on medium heat. Pour in 250 milliliters of fresh cream and 60 grams of melted ghee.
  31. 31Add 80 grams of icing sugar and mix well. There should be no lumps.
  32. 32Add 80 grams of icing sugar and mix well. There should be no lumps.
  33. 33Add 80 grams of icing sugar and mix well. There should be no lumps.
  34. 34Sift in 0.5 teaspoon of cardamom powder and add 0.5 teaspoon of rose water.
  35. 35Sift in 0.5 teaspoon of cardamom powder and add 0.5 teaspoon of rose water.
  36. 36Sift in 0.5 teaspoon of cardamom powder and add 0.5 teaspoon of rose water.
  37. 37Add 125 grams of milk powder in two additions, mixing well after each addition.
  38. 38Add 125 grams of milk powder in two additions, mixing well after each addition.
  39. 39Add 125 grams of milk powder in two additions, mixing well after each addition.
  40. 40Mix till the Burfee is smooth and lump-free. Remove the mixture from heat and allow to cool and thicken.
  41. 41Mix till the Burfee is smooth and lump-free. Remove the mixture from heat and allow to cool and thicken.
  42. 42Mix till the Burfee is smooth and lump-free. Remove the mixture from heat and allow to cool and thicken.
  43. 43Scoop out a bit of the middle of the cooled cakelet to create a cavity for the Burfee Cream.
  44. 44Scoop out a bit of the middle of the cooled cakelet to create a cavity for the Burfee Cream.
  45. 45Scoop out a bit of the middle of the cooled cakelet to create a cavity for the Burfee Cream.
  46. 46Transfer the Burfee cream to a piping bag fitted with a nozzle.
  47. 47Transfer the Burfee cream to a piping bag fitted with a nozzle.
  48. 48Transfer the Burfee cream to a piping bag fitted with a nozzle.
  49. 49Pipe the Burfee cream into the cavity.
  50. 50Pipe the Burfee cream into the cavity.
  51. 51Pipe the Burfee cream into the cavity.
  52. 52Sprinkle over the colourful almonds and crown with the lid.
  53. 53Sprinkle over the colourful almonds and crown with the lid.
  54. 54Sprinkle over the colourful almonds and crown with the lid.
  55. 55Enjoy!
  56. 56Enjoy!
  57. 57Enjoy!

Ingredients

  • 190 g condensed milk
  • 190 g condensed milk
  • 190 g condensed milk
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp ground cardamom
  • 0.5 tsp ground cardamom
  • 0.5 tsp ground cardamom
  • 2 Tbsp milk powder
  • 2 Tbsp milk powder
  • 2 Tbsp milk powder
  • 100 g unsalted butter, melted
  • 100 g unsalted butter, melted
  • 100 g unsalted butter, melted
  • 60 ml oil
  • 60 ml oil
  • 60 ml oil
  • 100 ml milk
  • 100 ml milk
  • 100 ml milk
  • 160 g cake flour
  • 160 g cake flour
  • 160 g cake flour
  • 300 ml water
  • 300 ml water
  • 300 ml water
  • 200 g sugar
  • 200 g sugar
  • 200 g sugar
  • 1 tsp rose water
  • 1 tsp rose water
  • 1 tsp rose water
  • 250 ml fresh cream
  • 250 ml fresh cream
  • 250 ml fresh cream
  • 60 g ghee, melted
  • 60 g ghee, melted
  • 60 g ghee, melted
  • 80 g icing sugar
  • 80 g icing sugar
  • 80 g icing sugar
  • 0.5 tsp cardamom powder
  • 0.5 tsp cardamom powder
  • 0.5 tsp cardamom powder
  • 0.5 tsp rose water
  • 0.5 tsp rose water
  • 0.5 tsp rose water
  • 125 g milk powder
  • 125 g milk powder
  • 125 g milk powder
  • Colourful almonds
  • Colourful almonds
  • Colourful almonds

Equipment

24cm Signature Round Casserole12-cup Round Casserole Tray SetPiping bagNozzleOvenSaucepanHeavy-based pot

Tips

  • For the cups, the batter should not be higher than the handle.
  • The ‘lids’ should not be soaked in syrup.
  • Allow cakelets to cool completely in the pan before adding the Burfee cream.
  • For Burfee cream, weigh and sift all ingredients and set up right next to your stove.
  • Mix Burfee cream till it's smooth and lump-free.
  • Allow Burfee mixture to cool and thicken after removing from heat.