Gulab Jamun Cake

Gulab Jamun Cake

Tweet SaveShare

Yields1 ServingPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Ingredients For Cake
 40 g Full-fat milk powder
 125 g Caster Sugar
 1 tsp Baking powder
 1 tsp Baking Soda
 ¼ tsp Fine Salt
 420 ml whole milk at room temperature
 1 tbsp Lemon Juice
 1 tsp Rose water
 810 Saffron Strands
 1 tsp Dwaraka Organic Sunflower Oil (to grease cake tin)
 1 tbsp Dwaraka Organic Maida Flour (for cake tin)
Ingredients For Syrup
 80 g Sugar
 50 ml Water
 1 tbsp Lemon juice
 1 tsp Rose water
 810 Saffron Strands
Method:
1

Preheat the oven at 160 degree Celsius.

2

Greece the cake tin with oil and dust it lightly with maida flour.

3

Mix whole milk and lemon juice in a jug. Set them aside for 10 minutes until it thickens slightly.

4

You can now whisk in the oil and the rosewater.

5

Add maida flour, milk power, sooji coarse, corn flour, sugar, baking powder, baking soda, salt, cardamom, and saffron to a large bowl and whisk them together.

6

Gradually add the milk mixture to the bowl and continue whisking the mixture until its smooth. Don’t overwhisk it but make sure you get all the lumps out.

7

Pour the batter into the greased tin. Bang the tin a few times to get rid of air bubbles.

8

Bake the mixture for 55 – 60 minutes or until the cake is cooked. You can poke a skewer till the bottom of the tin and check if it comes out clean.

9

That’s a sign that your cake is cooked. Don’t open the oven door for the first 40 minutes.

10

Remove the cake from the oven and let it rest on a rack for 15 minutes.

11

Invert it on the rack as it should come out easily. If it doesn’t then you can wiggle it a little to make it come out.

12

Let it cool further until you prepare your sugar syrup.

13

Take a saucepan and mix sugar, water, lemon juice, rosewater, cardamom, and saffron together.

14

Bring the mixture to a boil. It should be slightly sticky.

15

Place the cake with the wire rack on an oven tray to avoid making a mess.

16

Drizzle the sugar syrup over the cake. Transfer the sugar syrup that you collected on the oven tray back into the saucepan and repeat the process.

17

You can garnish it with pistachios and rose petals and serve it.

Ingredients

Ingredients For Cake
 40 g Full-fat milk powder
 125 g Caster Sugar
 1 tsp Baking powder
 1 tsp Baking Soda
 ¼ tsp Fine Salt
 420 ml whole milk at room temperature
 1 tbsp Lemon Juice
 1 tsp Rose water
 810 Saffron Strands
 1 tsp Dwaraka Organic Sunflower Oil (to grease cake tin)
 1 tbsp Dwaraka Organic Maida Flour (for cake tin)
Ingredients For Syrup
 80 g Sugar
 50 ml Water
 1 tbsp Lemon juice
 1 tsp Rose water
 810 Saffron Strands

Directions

Method:
1

Preheat the oven at 160 degree Celsius.

2

Greece the cake tin with oil and dust it lightly with maida flour.

3

Mix whole milk and lemon juice in a jug. Set them aside for 10 minutes until it thickens slightly.

4

You can now whisk in the oil and the rosewater.

5

Add maida flour, milk power, sooji coarse, corn flour, sugar, baking powder, baking soda, salt, cardamom, and saffron to a large bowl and whisk them together.

6

Gradually add the milk mixture to the bowl and continue whisking the mixture until its smooth. Don’t overwhisk it but make sure you get all the lumps out.

7

Pour the batter into the greased tin. Bang the tin a few times to get rid of air bubbles.

8

Bake the mixture for 55 – 60 minutes or until the cake is cooked. You can poke a skewer till the bottom of the tin and check if it comes out clean.

9

That’s a sign that your cake is cooked. Don’t open the oven door for the first 40 minutes.

10

Remove the cake from the oven and let it rest on a rack for 15 minutes.

11

Invert it on the rack as it should come out easily. If it doesn’t then you can wiggle it a little to make it come out.

12

Let it cool further until you prepare your sugar syrup.

13

Take a saucepan and mix sugar, water, lemon juice, rosewater, cardamom, and saffron together.

14

Bring the mixture to a boil. It should be slightly sticky.

15

Place the cake with the wire rack on an oven tray to avoid making a mess.

16

Drizzle the sugar syrup over the cake. Transfer the sugar syrup that you collected on the oven tray back into the saucepan and repeat the process.

17

You can garnish it with pistachios and rose petals and serve it.

Gulab Jamun Cake