Gulab jamun cake is a gorgeous fusion cake that is moist ,delectable and captures the essence of gulab jamun in every bite. The fact that it’s eggless, moist, crumbly, and slightly less sweet than traditional jamuns makes it even more appealing. This cake is eggless, moist, crumbly.
WHAT IS GULAB JAMUN?
Most people think that gulab jamun is originated in India but it is not. Originated in Iran Gulab Jamun is a milk-based solid sweet very popular in India.
It is made from evaporated milk solids traditionally known as ‘Khoya‘. Khoya is then mixed with a little flour kneaded into balls and fried.These fried balls are soaked in saffron ,rose water and cardamom infused sugar syrup and garnished with choice of nuts.
But in Instant Gulab jamun mix which sold in most grocery stores replaces khoya with dry milk. This mix is mixed with water/milk to a dough and used to make this dessert.
Using instant gulab jamun mix is a brilliant hack for achieving that signature flavor without the hassle of making jamuns from scratch. And the cardamom and saffron combination sounds heavenly – I can already imagine the warm, fragrant notes dancing on my palate.
WHAT’S SPECIAL ABOUT THIS CAKE?
Delicious Flavor:
- Authentic Gulab Jamun Taste: The instant gulab jamun mix infuses the cake with the beloved flavors of cardamom and saffron, reminiscent of the classic dessert without the frying and soaking.
- Moist and Crumbly Texture: The cake boasts a delightful texture that is both moist and crumbly, offering a pleasant bite and contrasting flavor to the syrup.
- Subtle Sweetness: Compared to traditional sugar-soaked jamuns, the Gulab Jamun mix cake offers a slightly less sweet experience, making it perfect for those who prefer a more balanced flavor profile.
Convenience and Ease:
- Quick and Easy to Make: Using the instant mix eliminates the need for time-consuming frying and soaking, making this a stress-free recipe for busy bakers.
- Perfect for Leftovers: This cake is a fantastic way to utilize leftover sugar syrup from making traditional gulab jamuns, minimizing waste and maximizing flavor.
- Minimal Ingredients: The recipe typically requires readily available ingredients like the gulab jamun mix, flour, and basic baking staples, making it budget-friendly and accessible.
Versatility and Creativity:
- Customization Options: While the basic recipe already delivers a delicious treat, you can explore variations by adding nuts, fruits, or different spices to further personalize your cake.
- Elegant Dessert or Tea Time Treat: Serve the cake sliced with ice cream for a decadent dessert or enjoy smaller pieces with Indian chai for a delightful teatime indulgence.
- Unique Fusion Experience: This cake bridges the gap between traditional Indian sweets and Western baking, offering a fun and innovative fusion experience for adventurous palates.
INGREDIENTS FOR MAKING THIS CAKE
Instant Gulab Jamun Mix : Obiviously this the main and must have ingredients to make this cake. I used Instant MTR Gulab Jamun mix.
All Purpose flour : Regular all purpose flour used for any other cake.
Sugar : Can use regular granulated white or any sugar as your preference.
Milk : This the main liquid in this recipe, use 2% or whole milk. I used whole milk.
Oil : Any cooking oil works , prefer using lighter oils as vegetable, canola oil.
Saffron : Saffron adds nice aroma and taste to the recipe, skip if you do not like. Replace with a tsp of rose water if desired.
Green Cardamom : Cardamom is a must when it comes to Indian desserts. It adds the nice aromatic flavor to the cake.
Chopped nuts : Used for garnish adds nice texture to the final cake. Garnishing with nuts totally optional.
Lemon : Adding few drops of lemon to the sugar syrup stops crystalizing to sugar.
STEPS TO MAKE GULAB JAMUN CAKE
Take 5- 6 Cardamom pods, crush the seeds inside to a fine powder using a motor and pestle. Put the green outer layer in your tea. No need to throw.
Combine all purpose flour and instant Gulab Jamun powder together. To it add baking powder, baking soda and salt and sieve twice.
Double-sieving your flour, especially instant mixes that tend to clump, is the secret weapon. It aerates the flour, preventing dense pockets and ensuring your batter whips up beautifully for maximum cakey airiness.
It might seem like an extra step, but sieving your flour, particularly clumpy instant mixes, is a game-changer for achieving a truly fluffy cake. Add crushed cardamom powder give a mix and set aside.
In a bowl whisk together oil and milk for a minute or two. Add saffron to this mixture.
For an enhanced flavor soak few strands of saffron in a tablespoon of warm milk. Or simply add few saffron strands to the whisked mixture.
Gently fold in the dry ingredients: Divide the dry ingredients into 3 batches. Add each batch gradually to the wet ingredients, gently folding them in with a spoon or whisk. Use a circular motion, either clockwise or counter-clockwise, to ensure even distribution.
Pour the batter in desired cake pan and bake in a preheated oven @ 350 F /180 C for 30- 35 mins until toothpick comes to clean in the center.
Since this cake skips the icing, using a special pan becomes its star feature. It’s the perfect opportunity to break out that fancy bundt pan you snagged on your last shopping spree. A beautiful cake deserves a beautiful vessel, and bundt pans or other decorative shapes will definitely elevate this dessert to another level.
While waiting on the cake to bake, it’s time to make some sugar syrup.
Combine the sugar and water in a small saucepan. Over medium heat, bring the mixture to a simmer, stirring gently to dissolve the sugar. You don’t need to achieve any specific consistency, just ensure the sugar dissolves completely
Infuse with saffron (optional):
Add a few strands of saffron for a touch of floral aroma and color. Let them simmer for a few minutes, then remove the pan from the heat and let the saffron infuse further while the syrup cools.
To Prevent crystallization:
Squeeze in a few drops of lemon juice. This helps prevent the sugar from recrystallizing, keeping your syrup smooth and pourable.
Let the syrup cool completely before using it to soak the cake. This ensures the cake absorbs the syrup evenly and doesn’t become soggy.
Add chopped nuts to the sugar syrup. Pour this over cooled cake before serving.
Store it in a closed container at room temperature for 3 -4 days and in refrigerator for upto a week.
This cake is slightly sweeter so add extra syrup if needed
From teatime treat to decadent dessert, this Gulab Jamun cake is as versatile as it is delicious. Enjoy a slice solo with a cup of chai, or dress it up with a scoop of ice cream for a truly indulgent experience.
This cake is your new go-to dessert solution! Whether you’re hosting a fancy dinner party or simply craving a cozy treat, this Gulab Jamun cake will hit the spot every time.
“Make your next celebration unforgettable with this show-stopping Gulab Jamun cake! Its moist crumb, fragrant flavors, and elegant presentation will wow your guests and leave them begging for the recipe.”
WATCH VIDEO TO MAKE GULAB JAMUN CAKE
Gulab Jamun Cake (Eggless)
Equipment
- Meduim Bowl
- Sieve
- Conventional Oven
- Bundt Pan
Ingredients
Dry Ingredients
- 1 cup Instant Gulab Jamun Powder
- 1 cup All Purpose Flour
- ½ tsp Cardamom Powder
- ¼ tsp Salt
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 5-6 strands Safforn optional
Wet Ingredients
- 1 cup Milk
- 1 cup Sugar
- ¼ cup oil
- 1 tsp Almond Extract/Rose Water As per choice / optional
Syrup
- 2- 4 tbsp Sugar as per sweeteness
- ¼ cup Water
- ½ tsp lemon juice
- 2 Cardamom crushed
- 4-5 strands Safforn
- 3 tbsp chopped nuts (almonds,pistachios,cashews, raisins) skip if do not like
Instructions
- Mix all wet Ingredients from the above list till sugar is completely dissolved.
- Preheat Oven to 350°F/180°C.
- Seive all dry ingredients one or two times, this will ensure a fluffy cake.
- Add dry Ingredients in small batches and mix till combined using circular motions with a spoon or whisk. Do not over mix, mix till everything is combined.
- Pour in a greased bundt pan/loaf pan or any desired cake pan. Tap a few times for dough to settle.
- Bake for 30 - 35 minutes, keep an eye from the 30 minute mark till toothpick comes out clean at center.
- When done remove cake from the oven letcool in the pan for 10 minutes.
- Gently scape the edges with a knife and remove cake from the pan and let cool on a drying rack.
To make Syrup
- In a pan add sugar, water, lemon juice and bring to a boil.
- Add Cardamom, Safforn and boil for few minutes till becomes slightly thick syrup and remove from flame.
- Garnish the cake with nuts and pour warm sugar syrup on cake.
- Serve with hot tea at tea time or with icecream if serving as a dessert.
Notes
TELL ME WHAT YOU THINK
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag on social media.
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I haven’t heard of Gulab Jamun. It sounds like a delicious dessert I would love to try. Thank you for sharing this great idea 🙂
Gulab jamun is a very popular Indian dessert, it is served in almost every Indian restaurant.
Hi Hameesha! I am so happy I have stumbled upon this recipe for Gulab Jamun! Love the idea of the cake! Since turning vegan 8 years ago I have been dreaming of having this marvelous dessert again, but couldn’t figure out how to make it without deep frying and also dairy free. Any suggestions as to what I can use instead of the Gulab Jamun mix powder, since I cannot have dairy milk?
Thank you so much!
Hi Liza, Unfortunately I haven’t tried with any homemade vegan gulab jamun mix.Will try and let you know.