Gulab Jamun Cake – Eggless Cardamom Scented Milkcake
A gulab jamun is a cardamom scented milky doughnut drenched in syrup. It conjures memories of all things festive. The week as I think of Diwali – the festival of lights, I remember all the comforting treats of the past and present. Gulab Jamun is on my mind, but, I want something different. Something that brought all the memories of the classic Gulab Jamun but with some novelty. Something to spark up a conversations and the Gulab Jamun Cake is born.
My Gulab Jamun Cake Story
The Gulab Jamun cake takes all the classic ingredients of the Gulab Jamun and turns it into a cake. The cake is finished with a drenching of light cardamom laced syrup. Warm and Soothing. This cake will bring to your table all the memories of a good gulab jamun. With a lot less fuss, mess and effort. The cake is also more forgiving. You do not need to worry about getting just the right consistency with the syrup or balls.
Why it is a good idea.
As for the time and effort saved. Let us not even go there. Instead of individually shaping each ball and frying them to perfect shade of golden before dunking it in syrup we pour the batter in a cake pan and bake it. For all you potheads out there I have worked on an instant pot version as well. The texture is very different as is the case with a cake “baked” in the instant pot. The oven version is tighter and somewhat crisp at the edges. The instant pot version is very moist and has a deep softness when drenched with the syrup.
Do I have a preference? Actually, in this instance it is difficult to truly decide. The poll in our household is divided. The husband and the son like the oven baked version. The daughter likes the instant pot variation. Try both for yourself and decide.
Two other gulab jamun variations off the beaten path include my air fryer gulab jamun and sweet potato gulab jamun.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A recipe for a cake with all the flavors of a gulab jamun, what we calling a Gulab Jamun Cake.
Ingredients
- 1 cup heavy or whipping cream
- 1 cup whole milk powder
- ¾ cup all-purpose flour
- 1 and ½ teaspoons powdered cardamom (about 10 cardamom pods)
- 1 teaspoon baking powder
- 1 and ½ cup water
- 1 cup sugar
- 5 whole cardamoms
- 1 tablespoon rosewater (optional)
- Oil or butter for greasing the pan
- Chopped Almonds and Pistachios
Instructions
- Heat the oven to 350 degrees. Grease an 8 inch round cake pan.
- Whip the cream and fold in the whole milk powder, all purpose flour, powdered cardamoms and the baking powder. Stir in half cup water.
- Pour into the prepared cake pan and bake for about 25 minutes. The sides will appear golden brown and begin separating from the sides of the pan.
- While the cake is baking prepare a simple syrup with the remaining water and sugar and cardamoms. Simmer for 15 minutes. The syrup should not be more than a half strand consistency.
- Remove the cake from the oven and pour the syrup over the cake. Do this in batches to allow the syrup to soak in.
- If you wish to do this in the instant pot. Start simmering 1 cup of water using the saute mode. Pour into the pan and cover and place on a trivet. If using an Ultra steam without any pressure for 20 minutes. Otherwise steam with the vent open.
- Overturn the cake and sprinkle with chopped almonds and pistachios.
Notes
Most of the time for this cake is hands off.