Gulab Jamun is the classic dessert. This dessert can be turned into an easy cardamom-spiced Bundt cake soaked in classic saffron sugar syrup. Gulab Jamun cake is inspired by a very popular milk-based sweet called ‘Gulab Jamun’. This recipe is transformed into a simpler almond infused cake, moistened in scented saffron, rosewater, and pistachio syrup. Gulab Jamuns are certainly sweet, but the addition of cardamom and rose flavors generate an extra flavor. The dough is also prepared with the dried milk powder, which gives it an extraordinary texture. This recipe is worth a try. It’s a different way to represent the flavor of a traditional sweet into a new form.
The Sweet Dressing
Gulab Jamun is a sweet Indopak dessert and it’s very popular at festivals.
The Syrup
The syrup is a fusion of water, granulated sugar, saffron, cardamom pods, and cinnamon stick.
Baking till Perfection
The bundt cake is baked till golden brown and is immersed in the saffron syrup once fully cooked.
GULAB JAMUN CAKE
INGREDIENTS:
- Unsalted butter 1
- All-purpose flour 1 1/2 cup
- Dried milk powder 1/2 cup
- Sugar 1 cup
- Ground cardamom 3/4 tsp
- Salt 1/2 tsp
- Vanilla extract 1 tsp
- Eggs 4
Gulab Jamun Syrup:
- Water 1 cup
- Sugar 1 cup
- Saffron thread 1/4
- Cardamom 8
- Cinnamon stick 1
- Rosewater 1/2
- Fresh lime juice 2 tsp
INSTRUCTIONS:
- Preheat the oven to 325°F.
- Grease a pan with butter.
- In a bowl, whisk the flour and milk powder together until well combined.
- Add the butter, sugar, and ground cardamom in a separate bowl and mix.
- Add salt and vanilla, stir to combine.
- Add 1 egg at a time, beating well between each addition.
- Nextly, add the flour mixture and mix until the dry ingredients are incorporated.
- Spoon the batter into the pan and tap the pan to remove the air bubbles.
- Bake the cake for 35–40 minutes.
For the syrup:
- Add water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan.
- Bring to boil over medium-high heat and simmer it.
- Remove the pot from the heat and whisk in the rose water and lime juice.
- Remove the cinnamon stick and cardamom pods from the syrup.
- Poke holes in the bottom of the cake with a fork.
- Pour the syrup over the cake while it is still warm in the baking pan. It will look like a lot of syrup, but the cake will soak it all up.
- Let the cake rest for 10 minutes, then overturn it onto a serving platter.
- Slice and serve.