Gulab Jamun Cake – Eggless Cardamom Scented Milkcake
A few years ago, I had played with this recipe, around Diwali. Today, I reworked this for a simple dessert, for a friend I was having over. Honestly, this Gulab Jamun cake gets you incredible close to the real deal without loads of frying. It is more about being hand- off, versus the shaping and frying. And you know what, this also tastes really great with a scoop of ice cream. So there you have it, here is a favorite classic reworked just for you!
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. This will work in an instant pot as well, with the added bonus of a naturally soft texture.
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.
To Bundt or not to Bundt
As you can see with the pictures here, I have tried this in a simple cake pan, and then with a bundt pan, the result, is very similar. Naturally, the bundt pan affords you a better presentation. It is a soft cake, so it is a little fussy to remove from the bundt pan, and you know what, just add more pistachios or almonds to disguise any cracks, trust me, no one will find out.
How to serve
The one thing, I have found this cake hardens ever to slightly when cool, so for best results, you want to serve this warmed, about 20 seconds in the microwave gets you there. I have been enjoying this in the name of research. So, good! Try it and you will see what I mean, and if you like your visuals, check out this TikTok video.
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
- 11/4 cup whole milk powder
- 1/2 cup all purpose flour
- 2 tablespoons semolina
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 1 cup whole milk yogurt
- 1/2 cup melted ghee or butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup water
- 1 cup sugar
- 5 whole cardamoms
- A few strands of saffron
- 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, or a small 5 cup bundt pan.
- In a mixing bowl, add in the milk power, flour, semolina, baking powder, baking soda, sugar, yougurt and the ghee.
- Mix together to form a somewhat thick pourable batter.
- Pour into the cake pan.
- 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 water
- ,sugar, saffrom, and cardamoms. Simmer for 15 minutes. The syrup should not be more than a half strand consistency. Add in the rosewater if using.
- 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.
- Garnish the soaked cake with chopped pistachios and almonds.
Notes
Most of the time for this cake is hands off.