Gulab jamun is the quintessential Indian dessert, known for its soft, fried dough balls soaked in a sugary sweet syrup. My Shobana kaki, my dad’s brother’s wife, is truly the queen of Gulab Jamun. When I was young, her dinner parties always featured homemade gulab jamun, and I had the hardest time keeping my hands away from them.
Making gulab jamun demands a lot of skill and a specific technique that I rarely get right. To make it easier to enjoy my favorite dessert, I turned it into an easy cardamom-spiced Bundt cake soaked in classic saffron sugar syrup!
Gulab jamun is a popular Indian delicacy created by deep-frying milk dough balls and dipping them in sugar syrup. Traditionally, the dough is produced with milk solids and flour. For a special anniversary celebration,
I decided to prepare something extraordinary. I used the gulab jamun MTR mix this time to create a very moist and delicious gulab jamun tea cake.
What is Gulab Jamun?
Gulab jamun is possibly the most loved Indian dessert. It consists of deep-fried dumplings made of milk powder soaked in rose water and cardamom-flavored sugar syrup. My mom makes the best gulab jamuns in the world! They are so soft and sweet and just melt in your mouth. I am not that great at making gulab jamuns, so I will stick with what I do best—baking, therefore, this cake!
If making gulab jamun is tricky, try a cake version. This cake captures the essence of deep-fried dumplings, milk powder, rose water, and cardamom-flavored sugar syrup. Inspired by my mom’s recipe, it’s soft, sweet, and melts in your mouth. I might not excel at traditional gulab jamuns, but baking this cake is my way to enjoy those flavors.
WHAT YOU’LL LOVE ABOUT THIS
Unique Fusion
Eggless
Rich flavor
Moist texture
Perfect for gathering
Components of the Gulab Jamun Cake
The Cake Sponge
The cake sponge in Gulab Jamun Cake combines a traditional treat with a modern twist. This egg-free recipe uses a gulab jamun mix for an authentic taste. I prefer the Gits brand, but others work well too. Baking the batter in a bundt pan gives the cake a beautiful design with minimal effort. While not very sweet, the sponge gets its sweetness from the sugar syrup and flavored milk.
The Sugar Syrup Drizzle
The sugar syrup drizzle is essential for this cake. Infused with saffron and cardamom, it moistens and sweetens the cake, like gulab jamun balls dipped in sweet syrup.
Saffron and Cardamom Milk
Serve cake slices with reduced milk flavored with saffron and cardamom. This step is optional but recommended. The milk is cooked until thickened, similar to Rasmalai doodh, adding a rich, creamy texture.
EQUIPMENT USED FOR MAKING GULAB JAMUN CAKE
Having the right equipment can make all the difference when making a gulab jamun cake. This recipe comes together quickly, especially if you use a blender to mix the ingredients smoothly. In my experience, using a Stahl saucepan for the sugar syrup is essential. The even heat distribution of the saucepan ensures that the sugar syrup is perfect every time.
In my kitchen, there are a few tools I can’t go a day without. A silicon spatula is indispensable for scraping every batter from the bowl. I always recommend having a set of measuring cups and spoons handy to ensure precision in every process step. These tools are convenient and crucial for achieving the best results in baking this delightfulgulab cake.
How to make the Gulab Jamun Sponge
· Preheat oven to 350 degrees Fahrenheit. Prepare a 6-cup bundt pan by greasing it well.
· Slightly warm the milk and add the saffron strands. Allow them to rest while you gather the other ingredients.
· In a mixing bowl, combine flour, gulab jamun mix, sugar, baking soda, baking powder, and cardamom powder. Use a large spoon to mix well and remove any lumps.
· Add the milk and oil to the dry ingredients. Mix until no dry patches remain, being careful not to over-mix.
· Pour the batter into the prepared bundt pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes clean.
· Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
· While the cake is cooling, prepare the drizzle by combining the ingredients in a saucepan. Heat until the sugar has melted and the liquid comes to a boil.
· Use a wooden skewer to poke holes all over the bundt cake, being generous with the holes.
· Pour the drizzle over the cake, allowing it to absorb the liquid in stages before completely pouring it.
· Decorate with raw chopped pistachios and almond slivers.
TIPS TO MAKE GULAB JAMUN CAKE
Ensure your MTR mix is fresh and not expired.
Blend the nut with suji for a few seconds to create a smooth base.
Combine all the ingredients thoroughly to get a consistent mixture.
For the sugar syrup, be cautious not to boil it too much as it will thicken when it cools down.
Stop boiling at the desired consistency to achieve the perfect sweetness.
Using these steps, you can create a delicious Gulab Jamun Cake that captures the essence of classic Gulab Jamun while offering a unique cake experience.
How to make the saffron-cardamom milk drizzle
Heat milk in a wide bottom pan until it begins to boil.
Reduce the flame to medium.
Add sugar and saffron, and stir constantly.
Remove the malai that forms on the sides of the pan.
Cook for 12-16 minutes until the milk is slightly reduced.
Add cardamom powder.
Allow the mixture to cool completely.
Cover the mixture and place it in the refrigerator for use later.
This rich and aromatic blend will add a perfect drizzle to your Gulab Jamun Cake, enhancing its flavors with a luxurious touch.
The fully prepared Gulab Jamun Cake can be covered at room temperature for up to 2 days. After that, it is best stored in the refrigerator for up to a week. It should be eaten at room temperature or slightly warm to enjoy its best taste.
I love serving it with a glass of cold saffron and cardamom milk. This combination enhances the flavors and gives a delightful experience. With its sugar syrup drizzle, the cake retains its moisture and richness, making each bite as enjoyable as the first. The preparation process ensures that the cake stays fresh and flavorful, whether stored at room temperature or in the refrigerator.
Servings
10servings
Prep time
20minutes
Cooking time
30minutes
Baking Time
30-32 minutes
Ingredients
1 cup gulab jamun cake premix
1 cup suji
½ tsp baking powder
½ tsp baking soda
¾ cup sugar
¼ cup whole nuts
½ tsp cardamom powder
½ cup oil
1½ cup milk
For the Syrup
½ cup sugar
½ cup water
1 cardamom pod
¼ tsp saffron strands
¼ tsp lemon juice
¼ tsp rose water
Instructions
· Preheat your oven to 180 degrees and grease an 8″ bundt cake tin.
· In your Hamilton Beach juicer mixer grinder, blend whole nuts and suji together for a few seconds.
· Combine all the ingredients, including sugar, gulab jamun premix, flour, baking powder, baking soda, cardamom powder, oil, and milk. Blend everything until the mixture is smooth.
· Transfer the batter to the prepared tin and bake it for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
· While baking the cake, prepare the soaking syrup by adding sugar, water, cardamom, and saffron strands to a saucepan and bring it to a boil. Keep stirring until the syrup is reduced and thick in consistency so it coats the back of a spoon.
· Remove from heat and add rose water and lemon juice.
· Once the cake has cooled, pour the rose-flavored glaze on top and decorate with pistachios and rose petals.
