# Gulab Jamun Cakelets

A Gulab Jamun Cakelet, baked to golden perfection, filled with a smooth, decadent Burfee cream, adorned with colourful almonds, and crowned with the most charming Le Creuset lid.

- Servings: 12 servings
- Total time: 31 min
- Cuisine: Indian
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Preheat the oven to 170°C.
2. Prepare the Le Creuset 12-cup Round Casserole Tray Set with cooking spray.
3. Combine 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.
4. Whisk until the batter is smooth and lump-free.
5. Divide the batter between the cups and lids on the tray. For the cups, the batter should not be higher than the handle.
6. Bake for 16 minutes.
7. While 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.
8. As soon as you remove the tray from the oven, pour the warm syrup over the Cakelets. The ‘lids’ should not be soaked in syrup.
9. Allow to cool completely in the pan before adding the Burfee cream.
10. For the Burfee cream, place a heavy-based pot on medium heat. Pour in 250 milliliters of fresh cream and 60 grams of melted ghee.
11. Add 80 grams of icing sugar and mix well. There should be no lumps.
12. Sift in 0.5 teaspoon of cardamom powder and add 0.5 teaspoon of rose water.
13. Add 125 grams of milk powder in two additions, mixing well after each addition.
14. Mix till the Burfee is smooth and lump-free. Remove the mixture from heat and allow to cool and thicken.
15. Scoop out a bit of the middle of the cooled cakelet to create a cavity for the Burfee Cream.
16. Transfer the Burfee cream to a piping bag fitted with a nozzle.
17. Pipe the Burfee cream into the cavity.
18. Sprinkle over the colourful almonds and crown with the lid.
19. Enjoy!

## Equipment

- 24cm Signature Round Casserole
- 12-cup Round Casserole Tray Set
- Piping bag
- Nozzle
- Oven
- Saucepan
- Heavy-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.

## Source

- Original video: https://vt.tiktok.com/ZSUVbWA4F/
- Recipe page: https://www.cliprecipe.com/recipe/69d236c2-561d-4044-822c-bf48226dd68d
- Extracted: 2025-10-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt