Gulab Jamun Cake

Recipe Overview

• Total Time: 35 minutes
• Difficulty: Easy
• Diet: Vegetarian, Egg Free

Ingredients

• 1/4 cup Melted Ghee
• 1/4 cup Powdered sugar
• 1/4 cup Milk Powder
• 1/2 cup All Purpose Flour
• 1/2 cup Milk
• 1/4 tsp Cardamom Powder
• Saffron Strands (1 pinch)
• 1/2 tsp Baking Powder
• 1/8 tsp Baking Soda
• 1/8 tsp Salt
• 8 piece Mini Gulab Jamuns

Instructions

1. 1

   Soak Saffron strands and cardamom in milk

   Let the saffron ( kesar) soak in warm milk for 5-10 minutes until it gives beautiful golden yellow colour to the milk.

   Simultaneously add cardamom powder as well.

2. 2

   Combine Ghee and sugar

   In a separate bowl, Whisk in the powdered sugar in melted ghee.

   Make sure melted ghee is not hot or warm.

3. 3

   Sift the dry ingredients

   In the same bowl, Using a fine sieve, sift in all purpose flour, milk powder, baking powder, baking soda and salt.

   This step is important in eggless baking to aerate the batter and remove any impurities in flour(if any).

4. 4

   Make smooth batter.

   Add saffron and cardamom infused milk over the dry ingredients and make a lump free batter using a ballon whisk.

   Do not overmix the batter else more gluten will be developed and cake will sink in the middle as well as become chewy.

5. 5

   Prepare the tin.

   Grease the bundt mould with butter on all the sides.

   keep the mould in freezer for 5 minutes.

   Now dust with flour so that all the sides are well coated.

6. 6

   Preheat the Oven

   Pre heat the oven at 180 degree celsius for 10-12 minutes on both rods on and fan setting.

7. 7

   Bake

   Transfer the batter in a 5 inch bundt mould.

   Drop in 8 mini gulab jamuns in the batter, keeping the same distance from each other.

   Bake at 180 degree celsius for 20-25 minutes or until tester inserted in the centre comes out clean.

8. 8

   Cooling time

   Let the cake cool down for 5 minutes in the mould itself.

   Then release it from all the sides and flip it upside down.

   Let the de-moulded cake come to room temperature.

   Do not slice it warm.

9. 9

   Soak with sugar syrup

   Soak the cake with sugar syrup for some extra moistness and extra flavour of gulab jamuns.

   Ket it sit for 5 minutes.

10. 10

    Slicing and storing

    Slice using a sharp knife to get the clean edges.

    Keep it in an air tight container and store for 5-7 days in refrigerator.