Antony Amourdoux has created this recipe for us as it's one of his favourite traditional recipes with a twist. Oozing with sticky sugary syrup, no Diwali is complete without Gulab Jamun. This recipe tastes delicious served hot or cold which makes it really versatile. If you love this recipe, why not try Antony’s Victoria Ras Malai.
11 ingredients6 steps
Vegetarian
Ingredients
MetricImperial
For the Dough
100gMilk powder
35gAlmond flour
35gAllinson's plain white flour
0.5 tspCardamom powder
0.5 tspBaking powder
50gClotted cream
For the Sugar Syrup
300gBillington's Unrefined Golden Caster Sugar
2 tspNielsen-massey rose water
0.5 tspCardamom powder
PinchSaffron
1/2 a lemonJuice of one whole lemon
Utensils
Frying pan
Spatula
Method
Step 1
In a large bowl mix together the milk powder, flour, almond flour, cardamom powder and baking powder. Mix until well combined.
Step 2
Add the clotted cream to the bowl. Use your fingers to mix and bring the dough together. If the dough is too tight add a dash of milk. Do not knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.
Step 3
Meanwhile to a pan add sugar, water, cardamom powder, rose water and saffron. Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5-6 mins. Once it’s a little sticky, remove pan from heat and set aside. Keep it warm.
Step 4
Knead the rested dough and make ~14 small balls of 15-16gms each. Work the dough with buttered soft hands and squeeze the ball between your palm to shape it into smooth round ball with no cracks.
Step 5
Heat oil in wide pan on medium heat. Heat oil for ~5mins on medium heat and then lower the heat to low-medium. Add the jamuns to the warm oil. Fry until golden-brown. Keep moving the jamuns regularly with a spatula so that they get cooked evenly. Once they are dark brown in colour, remove them from the oil.
Step 6
Drop the Gulab jamuns in warm sugar syrup. Let it soak the syrup for at least 30mins.
Garnish with chopped almonds and silver leaf. Serve warm or cold.
3 Baker Ratings
I’ve tried to make gulab before and it’s always failed.... until now! The instructions are clear and the results are delicious, so excited to be able to make this now.
Love this?
Very easy to follow, made these for Diwali...not that I celebrate but why not! Reminded me of a few Indian treats at weddings, I didn't put the chopped almonds on top for serving or silver foil (didn't have any) but post lock down will try again for a dinner party with the fancy finishes. My kids also demolished these- winner in my house
