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45Total Time
40Prep Time
5Bake Time

Clotted Cream Gulab Jamun

Celebrity recipe

3 Reviews

  • Vegetarian

About the bake

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.

45Total Time
40Prep Time
5Bake Time


  1. Step 1:

    In a large bowl mix together the milk powder, flour, almond flour, cardamom powder and baking powder. Mix until well combined.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


  • For the Dough

    • 100g Milk powder
    • 35g Almond flour
    • 35g Allinson's plain white flour
    • 0.5 tsp Cardamom powder
    • 0.5 tsp Baking powder
    • 50g Clotted cream
  • For the Sugar Syrup

    • 300g Billington's Unrefined Golden Caster Sugar
    • 2 tsp Nielsen-massey rose water
    • 0.5 tsp Cardamom powder
    • Pinch Saffron
    • 1/2 a lemon Juice of one whole lemon


  • Frying pan
  • Spatula

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