Gulab jamun cake

Name: Gulab jamun cake
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: As required, gulab jamuns with syrup; 1/3 cup powdered milk; 1 1/3 cup all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/8 tsp. salt; 1 tsp. cardamom powder; 2 sticks butter; 2 cups powdered sugar, divided; 4 eggs; 1 tsp. rose water; 1 tsp. kewra water; As required, sliced almonds; leaf As required, silver

Sarvat Hanif @sarvathanif

Canada

Gulab Jamun Cake is a delightful fusion dessert that combines the rich flavors of traditional gulab jamun with the texture of a soft cake.

A traditional delicacy from the Indian subcontinent, gulab jamun is especially well-liked in Bangladesh, India, Pakistan, and Nepal. The term "gulab jamun" means "rose water berry," which is a reflection of both its syrup's rose water content and its sweet taste.

Small, spherical balls consisting mostly of milk solids make up this dish. They are deep-fried and then soaked in a sweet syrup that has cardamom and rose water flavours.

While traditional recipes use khoya, modern adaptations often substitute it with milk powder for convenience. This method yields similar results and is particularly useful where khoya is not readily available.

Making gulab jamun takes a lot of skill. It’s all about the technique, and sadly it’s a technique that I rarely get right. To make it easier to enjoy this sweet treat, I used store bought gulab jamuns and turned it into an easy cardamom-spiced cake soaked in classic sugar syrup!
The flavour and aroma is just so divine. A quick, easy and mess free cake that will “WOW” your family and friends and trust me, there will be none left for next day!

Gulab Jamun Cake is perfect for festive occasions or as a unique dessert at gatherings, offering a moist texture and rich flavours reminiscent of traditional Pakistani sweets.

Gulab Jamun Cake is a delightful fusion dessert that combines the rich flavors of traditional gulab jamun with the texture of a soft cake.

Small, spherical balls consisting mostly of milk solids make up this dish. They are deep-fried and then soaked in a sweet syrup that has cardamom and rose water flavours.

Gulab Jamun Cake is perfect for festive occasions or as a unique dessert at gatherings, offering a moist texture and rich flavours reminiscent of traditional Pakistani sweets.

Sarvat Hanif @sarvathanif

Canada

Gulab Jamun Cake is a delightful fusion dessert that combines the rich flavors of traditional gulab jamun with the texture of a soft cake.

Small, spherical balls consisting mostly of milk solids make up this dish. They are deep-fried and then soaked in a sweet syrup that has cardamom and rose water flavours.

Gulab Jamun Cake is perfect for festive occasions or as a unique dessert at gatherings, offering a moist texture and rich flavours reminiscent of traditional Pakistani sweets.

Gulab Jamun Cake is a delightful fusion dessert that combines the rich flavors of traditional gulab jamun with the texture of a soft cake.

Small, spherical balls consisting mostly of milk solids make up this dish. They are deep-fried and then soaked in a sweet syrup that has cardamom and rose water flavours.

Gulab Jamun Cake is perfect for festive occasions or as a unique dessert at gatherings, offering a moist texture and rich flavours reminiscent of traditional Pakistani sweets.

Saved

Ingredients

1 hour

6 servings

As required, gulab jamuns with syrup
1/3 cuppowdered milk
1 1/3 cupall-purpose flour
1/2 tsp.baking powder
1/2 tsp.baking soda
1/8 tsp.salt
1 tsp.cardamom powder
2 sticksbutter
2 cupspowdered sugar, divided
4eggs
1 tsp.rose water
1 tsp.kewra water
As required, sliced almonds
leafAs required, silver

Saved

Steps

1 hour

1

Preheat oven 350F and butter or line a baking pan (square, rectangle, round or bundt) and set aside.
2

In a mix bowl add the flour, milk powder, baking soda, baking powder and salt. Whisk and set aside.
3

In a large mixing bowl add the butter and 1 cup powdered sugar and beat for 5-7 minutes or till butter is pale and fluffy.
4

Add the cardamom powder, kewra water and rose water. Mix to combine.
5

Add the egg, one at a time, beating with each addition. Whisk well.
6

Add the dry ingredients and mix using a spatula and then with an electric beater. Do not over mix.
7

Chop a few gulab jamuns, reserving some for garnish, and mix into the batter.
8

Place the batter in the prepared pan, leveling it and then tap the pan on the counter 3 times to remove air bubbles.
9

Bake for 35-40 minutes or till a toothpick inserted in centre comes out clean.
10

Remove from oven and allow to cool in pan for 5 minutes.
11

Poke holes in the cake and drizzle the gulab jamun syrup.
12

Prepare the glaze with the remaining powdered sugar and ¼ cup syrup.
13

Once the cake is cool, dizzle the glaze and slice.
14

Place a gulab jamun, whole or halved, on each slice, sprinkle almonds and add the sliver leaf.
15

Drizzle any remaining syrup over individual slices when serving with tea.