Gulab Jamun cake is inspired by a very popular Indian milk-based sweet called ‘Gulab Jamun’. Here it is transformed into a much simpler bundt pistachio infused cake, soaked in fragrant saffron, rosewater, & pistachio syrup.
If you have never had Gulab Jamun – It is a deep-fried lemon sized milk-based doughnut which is later soaked in rose-scented sugar syrup. They have a rich golden – bronze exterior and have a cakey texture. It is one of the iconic desserts for any festivals or weddings. Some even serve it along with Vanilla Icecream. Quite a combination that is. Don’t have to ask. It is my favorite!!
Gulab Jamun was a regular go-to dessert at our home when I was a child. Back then, I would not care if it was deep-fried or not! But now, I would totally like to avoid the deep-fried part in a dessert. Having said that, I do satisfy my cravings for this quintessential sweet on occasion!
There comes this recipe for a simple Gulab Jamun Cake which is altered based on the ingredients that are readily available around here, and yet treasures the flavors of the classic Gulab Jamun. I find this healthier-ish as deep frying is not involved.
This is an eggless full fat milk-based recipe, and NOT Vegan. This is also a make-ahead recipe. Longer the cake dunks the syrup, better the taste.
Serve the cake with Vanilla Icecream for royal taste 😀
How to make Gulab Jamun Cake?
Traditionally, gulab jamun is prepared using Khoya/Mawa. But we use milk powder as a good substitute for Khoya. Full-Bodied milk powder adds that subtle velvety texture in Gulab Jamun.
The ingredients you need for making this Gulab Jamun Cake –
- all-purpose flour,
- superfine almond flour (or milk powder)
- milk or buttermilk,
- bread slices,
- rose water,
- sugar,
- pistachio powder,
- baking powder,
- baking soda,
- flavorless oil or ghee,
- salt,
- Saffron strands,
- lemon.
1. Preheat the oven to 325F. A lower temperature is used so we don’t want too much browning on the outside. Grease the cake tin thoroughly.
2. Make Pistachio powder. Ground the whole pistachios to make the powder.
3. Make the buttermilk – Combine milk and lemon juice together. Cover and rest it for 10 mins. Mix in rosewater, sugar, and oil. [Refer notes]
4. Combine all dry ingredients. all-purpose flour, almond flour, powdered bread slices, pistachio powder, baking powder, baking soda, & salt. Here, Pistachio is used for flavouring the cake. Alternatively, use a couple of pinches of cardamom.
5. Pour wet ingredients over dry ingredients and then mix well.
6. Pour the batter onto cake tin & bake for 50-55 mins or until toothpick comes out clean.
7. Make sugar syrup – Combine water, sugar, saffron strands, & lemon. Mix well. Boil the syrup for 5-8 mins. Next stir in pistachio powder. Make sure there are no lumps.
8. Place the cake on a wired rack – After baking, allow the cake to cool down for 10 mins on the tin, and then transfer it to a wired rack.
9. Dunk the cake with syrup – Before you start pouring the syrup, place a plate below the wired rack to collect the extra syrup that falls off the cake. Pour the syrup all over the cake and then let it drop the excess syrup. Collect it, and use the syrup to pour again all over the cake. I did this twice.
10. Slice the cake – Allow the cake to cool down completely. Slice the cake once it has cooled down completely.
Pour the remaining syrup all over the slices. This will ensure cake has coated thoroughly with syrup. Store it in room-temperature upto 3-4 days
I hope you like this Gulab Jamun Cake recipe. It is –
- Easy to make
- Healthier-ish
- great companion for tea
- & incredibly delicious.
Your valuable feedback is appreciated. If you try this recipe, leave a comment below, rate it, or tag a photo #eateriesdelightful on Instagram 🙂
More baked goods are here –
Gulab Jamun Cake
Easy to make cake profundly influenced by Indian Iconic dessert Gulab Jamun
SPONGE
- 1 + 3/4 cup whole milk
- 1/2 tbsp lemon juice
- 1 tsp rose water
- 3/4 cup sugar
- 1/2 cup + 2 tbsp oil or ghee
- 2 cups all purpose flour (// spooned and leved)
- 1/4 cup almond flour
- 1/3 cup pistachio powder
- 1/4 cup powdered bread slice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 9-10 strands saffron
SUGAR SYRUP
- 3/4 cup sugar
- 1/3 cup water
- 1 tbsp lemon juice
- 5-6 saffron strands
- 1/2 tsp rose water
- 2 tbsp pistachio powder
- Preheat the oven to 325F. A lower temperature is used so we don’t want too much browning on the outside. Grease the cake tin thoroughly.
Powder the pistachios (if it is not readily available)
Make the buttermilk – Combine milk and lemon juice together. Cover and rest it for 10 mins. Mix in rosewater, sugar, and oil. [Refer notes]
- Combine all dry ingredients. all-purpose flour, almond flour, powdered bread slices, pistachio powder, baking powder, baking soda, & salt.
- Pour wet ingredients over dry ingredients and then mix well.
- Pour the batter onto cake tin & bake for 50-55 mins or until toothpick comes out clean.
- Make sugar syrup – Combine water, sugar, saffron strands, & lemon. Mix well. Boil the syrup for 5-8 mins. Next, stir in pistachio powder & rose water. Make sure there are no lumps.
- Place the cake on a wired rack – Allow the cake to cool down for 10 mins on the tin, and then transfer it to a wired rack.
- Dunk the cake with syrup – Before you start the pour, place a plate below the wired rack to collect the extra syrup that falls off the cake. Pour the syrup all over the cake and then let it drop the excess syrup. Collect it, and use the syrup to pour again all over the cake. I did this twice. There will be more syrup left. Allow the cake to cool down completely.
- Once the cake is cooled down, slice the cake and pour the remaining syrup all over the slices. This will ensure that cake is coated thoroughly with syrup.
- In the recipe, sponge cake is mildly sweet. I find the cake too sweet after the sugar syrup drizzled over the cake.
- You can add up to 1 cup of sugar for sweetened sponge cake.
- I used around 1/2 cup of whole pistachios and then powdered it.
Did you make this recipe?
Please let me know how it turned out for you. Leave a comment below or share a picture on Instagram with the hashtag #harshrurecipes.
Happy cooking!
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