Gulab Jamun Cake

 

I love Gulab Jamun, but I hate making them. It was on Instagram when I first came across this cake. One of my old classmates posted this beautiful cake, a recipe by Hetal Vasavada's Gulab Jamun cake.  

But it was made in a bunt tin and I know not all of us have a bunt tin lying around the house, so I  used an 8-inch round tin. Unlike my friend who inserted something in the middle to give it the ring shape I just poured my batter into the tin and smooth it out. 

Another change I made was using a little more milk powder than Hetal's and making the glaze using just plain water rather than the sugar syrup as I found it a little too sweet.

This is the perfect dessert to end a meal, especially if you want to impress your family. Going the extra effort to peel the pistachios( it is a real pain but it made the cake look really beautiful if you can get some peeled chopped pistachios from the nut stores that would be great!).  Plus little rose petals will really make it pop. 

Yield: 8

Author: Nammi

Gulab Jamun Cake

Ingredients

Cake

• 220g butter, softened at room temperature
• 1 ¼ cups flour
• ½ cup milk powder
• 1 cup sugar
• 1 tsp ground cardamon
• 1 tsp vanilla essence
• 4 eggs

Syrup

• ¾ cups sugar
• 1 cup water
• 4 cardamon pods
• 1 inch cinnamon stick
• 1 tsp lime juice
• 1 tbsp rose water

Glaze and decoration

• 1 cup icing sugar
• A few tablespoons water
• Dried rose petals ( if available)
• ¼ cup pistachio nuts (soaked in hot water and peeled and finely chopped or buy already peeled and sliced pistachios)

Instructions

Cake

1. Preheat the oven to 180 Degrees C
2. Lightly butter an 8 inch round cake tin. Set aside
3. Sift flour, cardamom powder, pinch of salt into a large bowl and set aside.
4. In another mixing bowl, cream the butter and sugar together until well mixed and creamy, use a handheld or even a whisk is fine.
5. Then, beat in one egg at a time. Then the vanilla essence.
6. Then mix in the dry in the dry ingredients in two batches and you should have a smooth batter.
7. Spoon this into a prepared tray and pop into the oven and bake for about 30 minutes until golden a skewer comes out clean when tested for doneness.

Syrup

1. While the cake is baking, prepare the syrup.
2. In a small saucepan, add the sugar, water, whole spices and lime juice and cook on medium flame until the sugar has melted and the liquid has reduced just slightly. Remove from heat.
3. Once the cake is done, remove it from the oven and using a skewer or toothpick poke all over the cake. Pour the syrup all over the cake and leave to cool completely.
4. Once cool, remove the whole spices from the cake and invert onto a serving plate.

Glaze and finishing touches

1. While the cake is cooling and soaking up the syrup, prepare the icing and garnish. Sift the icing sugar into a bowl add water a tablespoon at a time, until you get a nice smooth thick glaze. About 2-3 tbsps of water is enough
2. Carefully spoon this all over the cooled cake, drizzle some around the edges.
3. Decorate the edges with pistachios and pop a few all over it along with some dried rose petals if you can get your hands on some.
4. Cut into wedges and enjoy!

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