We all love gulab jamuns right? And we all love cake too. So why not we have the gulab jamun and eat the cake as well?
Gulab jamun is the quintessential Indian dessert. You find it on the menu of every Indian restaurant and certainly at every Indian wedding. My mom makes the most amazing gulab jamuns. The soft balls literally melt in the mouth. And since, it’s so difficult to always make it perfect like her, how about we make our lives a little easier? Why not turn this dessert into a cake?
My sister in law made this gulab jamun cake for my mom’s birthday and we all simply loved it that it vanished in minutes. She got the recipe from tasty.co and since the kids were asking for more, within a week or so I made it. Only for it to disappear again.
Important thing is to not skip any ingredient and just follow the recipe blindly. Believe me it will surely be a hit at your place or party too!
Again, this recipe has been adapted from tasty.co. All credit goes to the creator Hetal for this amazing recipe
INGREDIENTS FOR CAKE
- 2 sticks (225 g), unsalted butter, softened, plus 1 tablespoon, for greasing
- 1 ⅓ cups all purpose flour (165 g)
- ⅓ cup milk powder (35 g)
- 1 cup granulated sugar (220 g)
- ¾ teaspoon cardamom powder
- 1 teaspoon salt (skip if you’re using salted butter)
- 1 teaspoon vanilla extract
- 4 large eggs
GULAB JAMUN SYRUP
- 1 cup water (240 mL)
- 1 cup granulated sugar (220 g)
- ½ teaspoon saffron thread
- 8 cardamom pods, slightly crushed
- 1 cinnamon stick
- 1 teaspoon rose water
- 2 teaspoons fresh lime juice
- 1 ¾ cups powdered sugar (190 g)
- 1 tablespoon dried rose petal, optional
- 1 tablespoon pistachio, chopped
- Preheat the oven to 325°F (160°C). Grease a baking tray with 1 tablespoon of butter. Keep aside.
- In a medium bowl, whisk the flour and milk powder together until well combined.
- In another bowl, beat the butter, sugar and ground cardamom for 5-7 minutes until the butter turns pale and fluffy. Add the salt and vanilla and stir to combine. Add 1 egg at a time, beating well between each addition.
- Add the flour mixture. Mix until the dry ingredients are just incorporated
- Spoon the batter into the baking tray and tap the tray on the counter 3–5 times to remove air bubbles.
- Bake the cake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is done, poke holes all the way to the bottom of the cake, with a skewer.
- To make the syrup – Add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan. Bring to a boil over medium-high heat and simmer for 2 minutes. Remove the pot from the heat and whisk in the rose water and lime juice. Remove the cinnamon stick and cardamom pods from the syrup and discard. Reserve ¼ cup (60 ml) of the syrup and set aside.
- Pour the syrup over the cake while it is still warm in the pan. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes. And then transfer onto a serving platter. (If you’re using a bundt pan, you might want to invert it onto the platter)
- In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
- Pour the glaze over the cake. Sprinkle with the dried rose petals, if using, and pistachios.
- Slice and serve the delicious gulab jamun cake!