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.
Have you tried this recipe or have questions for Denisiya? Join the conversation below.
Hi. Any substitute for the egg?
Hi Karishma. You can omit the egg.
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