Gulab Jamun Cake
Gulab Jamun Cake is a popular fusion dessert that combines the flavors of the traditional Indian milk-solid dumpling with a Western-style cake, often featuring aromatic notes of cardamom, rose, and saffron.
> 60min
Easy
Ingredients
For how many cakes?
2 gulab jamuns per person
For the syrup
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
For the cake
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Ingredient 14
Ingredient 15
For the decoration
Ingredient 16
Directions
Preheat the oven to 180 degrees for 30 minutes.
In a bowl, mix together the all-purpose flour, the powdered milk, the baking soda, the baking powder, the vanilla powder and the salt. Mix well.
If you have fresh cardamom pods, grind them into powder.
Soften the butter until it has the consistency of cream.
In a bowl, mix the butter and the sugar for a few minutes.
Add the cardamom powder and the rose water. Mix well.
Pour the contents of the first bowl into the second and mix first with a spatula, then with an electric mixer. Do not overmix.
Line the molds with butter paper and pour in the batter.
Bake at 180 degrees for 25 minutes for small cakes and 40 minutes for large cakes, until the top is golden brown and the center is firm.
Remove from the oven and let cool in the dish for 5 minutes.
Crush the cardamom and the pistachios/almonds.
In a saucepan, combine the water, the sugar, and the cardamom. Cook until the sugar is dissolved, then simmer the syrup until it thickens and becomes syrupy.
Add the lemon juice to the syrup.
Prick the cake and drizzle it with syrup. Keep some syrup to glaze the top of the cake.
Once the cake has cooled, cover it with icing.
Sprinkle the cake with pistachios or almonds.
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