Gulab Jamun Mini Cakes

Name: Gulab Jamun Mini Cakes
Total time: 1500 s
Yield: 12 mini cakes
Cuisine: Indian
Ingredients: 2 cups Sooji (fine); 1 cup Sugar powder; 1/4 cup Wheat flour; 1 tsp Baking soda; 1/2 tsp Baking powder; 1 pinch Salt; 1/4 cup Curd; 1/4 cup Fresh malai; 1/4 cup Oil; as needed Milk; 1 cup Sugar (for syrup); 1 cup Water (for syrup); a few strands Saffron; 1/2 tsp Cardamom powder; slices for topping Dry fruit

Suchitra S(Radhika S) @Suchi2019

India

#EF
Rich and syrupy, featuring classic mithai aromatics like saffron, cardamom in mini cakes.

Suchitra S(Radhika S) @Suchi2019

India

#EF
Rich and syrupy, featuring classic mithai aromatics like saffron, cardamom in mini cakes.

Saved

Ingredients

25 min

12 mini cakes

2 cupsSooji (fine)
1 cupSugar powder
1/4 cupWheat flour
1 tspBaking soda
1/2 tspBaking powder
1 pinchSalt
1/4 cupCurd
1/4 cupFresh malai
1/4 cupOil
as neededMilk
1 cupSugar (for syrup)
1 cupWater (for syrup)
a few strandsSaffron
1/2 tspCardamom powder
slices for toppingDry fruit

Saved

Steps

25 min

1

Mix sooji, sugar powder, wheat flour, baking soda, baking powder, and salt in a bowl.
2

In another bowl, combine curd, fresh malai, and oil. Mix well.
3

Add wet ingredients to dry ingredients. Gradually add milk to make a cake batter.
4

Grease mini moulds and fill halfway with batter.
5

Bake in a preheated kadai for 20–25 minutes. Check doneness with a toothpick.
6

For syrup, boil sugar and water with saffron and cardamom powder until slightly thick.
7

Pour warm syrup over baked mini cakes. Top with dry fruit slices and serve.