GULAB JAMUN CAKE
This Indian Dessert Recipe Makes 1 Cake
When it comes to all things sweet, the Indian culture definitely has beautiful & decadent desserts, be it baked or fried. We’ve heard of desserts turn into cakes, such as ‘Soji’ into ‘Soji/Semolina Cake‘ & also ‘Burfee’ into a ‘Burfee Cake’ but how often do we hear of the all famous ‘Gulab Jamun‘ in a cake form? The idea struck when I became bored of the same old cakes & now I bring you my own little creation of the Gulab Jamun Cake – it is super yum!
A Gulab Jamun is a sweet dessert which is made from a dough, rolled into balls or log like shapes & then fried until golden. Thereafter it is drenched into a sugary syrup & often coated in desiccated coconut.
Gulab Jamun Cake Ingredients:
- ¾ cup all-purpose or cake flour
- 2 teaspoons baking powder
- 1 ½ teaspoons cardamom (elachi) powder
- 1 teaspoon nutmeg powder
- 150 grams butter or margarine
- 1 cup white granulated sugar
- 1 cup milk powder
- 2 eggs
- ⅓ cup semolina
- 1 cup milk
- 4 tablespoons condensed milk
- Desiccated coconut for decorating (optional)
- ½ cup white granulated sugar
- ½ teaspoon rosewater
- 2 whole elachie pods
- ½ cup water
- Preheat oven to 180° Celsius or 356° Fahrenheit.
- Grease a 18 cm (7 inch) pan with cooking spray & set aside until ready to use.
- Make sure that the butter or margarine is at room temperature.
- To a large mixing bowl, add in the butter/margarine.
- Add the white granulated sugar to the butter.
- Cream the butter & sugar using a wooden spoon or an electric or hand mixer.
- Once the mixture is of a creamy texture, add in the eggs.
- Mix until the eggs are well incorporated.
- Next, add in the flour & the baking powder.
- Thereafter, add in the milk powder.
- Add in the semolina.
- Next, add in the cardamom (elachi) powder – it’s best to add freshly ground cardamom pods.
- Add in the nutmeg powder – also best to freshly grate from a whole nutmeg.
- Thereafter, pour in the condensed milk.
- Mix well, the batter should be rather thick at this point.
- Finally, pour in the milk.
- Mix once again until the batter is smooth.
- Pour the batter into the prepared baking pan.
- Using the back of a spoon, smoothen the surface.
- Gently tap the pan on the counter a few times to remove any air bubbles & place the pan into the preheated oven & bake for 40-45 minutes.
- Whilst the cake is baking, begin making the syrup – start this about 15 minutes before the cake is fully baked.
- On medium high heat, pour the water, white granulated sugar & the cardamom (elachi) pods into a medium sized pot.
- Stir continuously until the sugar dissolves.
- Once the sugar has dissolved, allow the mixture to boil for 2 minutes without stirring, until it gets a bit thick.
- Once the syrup has thickened, turn off the heat. Stir in the rosewater & set aside.
- When the 40-45 minutes is over for the cake baking in the oven, insert a skewer or a knife to check if it comes out clean. If there is runny batter on the skewer or knife, bake for a few minutes longer.
- The cake should be browned.
- Whilst the cake is still hot, use a fork to puncture holes into the cake.
- Next, begin pouring the syrup all over the hot cake.
- Cover the cake & allow the syrup to soak in for about 10 minutes.
- After 10 minutes, carefully flip the cake onto a plate.
- Sprinkle desiccated coconut over the top.
- Thereafter, slice this delicious Gulab Jamun Cake & serve,
- The soft, rich texture on the inside is amazingly delicious & I guarantee that you will enjoy every bite.
- Store in an airtight container for up to a week. In humid weather conditions, it is best stored in the refrigerator.