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Gulab Jamun Cake

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Gulab Jamun Cake

Gulab Jamun is one of the most well-liked and popular desserts in India. Gulab Jamun has a special place in my heart as it was my very first video showcased on my YouTube channel. I never thought I would be able to parlay my passion into doing something like "Manjula's Kitchen". Gulab Jamun also happens to be a family favorite so it is always a go-to dessert I prepare. My daughter-in-law, who also loves Gulab Jamun, wanted me to try out a variation of the traditional recipe. She saw a recipe online for a Gulab Jamun cake and asked me to try making my version of this recipe. She suggested that I bake the Gulab Jamun instead of frying them, but to also try and preserve the original taste.

I decided to stick with all the original ingredients for this recipe. However, I did have to experiment with the measurements of the ingredients to maintain the cake texture. Because of the delicious cardamom flavor, another name for this recipe can be "Cardamom Cake". After experimenting with this recipe for some time, I was finally satisfied with the results. I serve the Gulab Jamun cake, adding a layer of chocolate ganache and sliced nuts. You can really experiment with this recipe and make it into a version you love. The cake tastes best if you let it sit for a few hours after baking as the texture improves the longer it sits. It also has a long shelf life when kept at room temperature for several days. Enjoy this variation on a classic dessert!

This recipe will serve 8.

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people

Ingredients

  • 2 cup milk powder
  • ½ cup all-purpose flour – plain flour or maida
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cardamom powder
  • 1 Tbsp sugar
  • 8 Tbsp unsalted butter
  • ¾ cup whole milk

syrup

  • 1 ½ cup sugar
  • 1 cup water
  • ¼ tsp cardamom powder
  • ¼ tsp saffron thread
  • 1 tsp lemon juice

For serving

  • 1 Tbsp pistachio (sliced)
  • ¼ cup chocolate gnash

Also need

  • 9 ½ by 5 ½ loaf pan

Method

  1. To make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder, all-purpose flour, baking soda, baking powder, sugar and cardamom powder. Mix it well
  2. In another bowl take butter, butter should be at room temperature not melted, whip the butter until it is fluffy. About 1 minute.
  3. Now add the dry ingredients with butter and mix it well.
  4. Slowly add the milk, milk should be at room temperature, mix it for about 2 minutes, batter consistency should be like cake mx.
  5. Grease the loaf pan. Pour the Gulab Jamun batter in the pan.
  6. Pre heated the oven at 300-degree Fahrenheit. Bake the cake for about 25-30 minutes,
  7. Cake should be light brown the Gulab Jamun color, from the top and when you insert the knife in the center of cake should pulls out clean.
  8. Keep the cake aside and now make the syrup add all the ingredients for syrup, sugar, water, lemon juice, cardamom, and saffron, in a saucepan. Bring it to a boil over medium-high heat. After syrup comes to boil lower the heat to medium and let it simmer for 2 about minutes.
  9. Remove the pot from the heat.
  10. Before poring the syrup over the cake, Poke holes in the cake with a fork, several places. Pour the syrup over the cake while it is still warm in the pan. Save about 1/2 cup of syrup. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a plate.
  11. You can garnish the Gulab Jamun Cake in a variety of different ways. I am garnishing with chocolate ganache I have done the chocolate Ganache recipe see the recipe for chocolate cake and sliced pistachios. This recipe has wonderful flavor and appeals to all ages.

Recipe Notes

It also has a long shelf life and can be kept at room temperature for several days.
Butter and milk should be at room temperature.

Extra syrup you can use if you like to serve the cake as Gulab Jamun with the syrup.


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17 thoughts on “Gulab Jamun Cake

  1. Manjula ji – I made this cake recipe today for a 90th birthday of my father in law and folks who do not eat eggs. It turned out to be delicious. Thanks for your amazing recipes. I have tried so many of them over the years and they come out great!

  2. Lala, I would try with coconut milk powder or rice milk powder, and coconut oil in place of the butter. It would taste a bit like coconut, probably, but it should be good. But I have never baked with milk powder so I don’t know for sure if you can substitute vegan milk powders in baked goods.

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