Gulab Jamun Cake (Eggless)
A delectable cake that tastes like your favourite dessert in each bite. A nice tea time cake to enjoy with friends and your loved ones.
Servings 12
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
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