I made Hetal Vasavada's Gulab Jamun cake to kick off this Holiday season. Thanks to her for sharing this recipe. I would prefer to call it Gulab Jamun Flavor Cake, as it does not have jamun but tastes exactly like it. This cake is easy to make and tastes incredible. It's flavored with cardamom and steeped in syrup made with cinnamon, saffron, cardamom, and rose.
This cake is always a crowd-pleaser!!
1 cup Butter, softened, plus 1tbsp for greasing
1 1/3 cups Self rising flour
1/3 Dried non fat Milk powder
1 cup Granulated Sugar
3/4 tsp Ground Cardamom powder
1/2 tsp Salt
1 tsp Vanilla Extract
4 Large Eggs
1 cup Water
1/2 cup Granulated Sugar
1/2 tsp Saffron thread
8 Cardamom pods, crushed
1 Cinnamon stick
1 tsp Rose water
2 tsps Lemon Juice
1 1/2 cups Confectioners sugar
1 tbsp Rose petals
1 tbsp Pistachio, crushed
Preheat Oven: Preheat your oven to 350°F (180°C). Grease a 10 inch Bundt pan with 1 tbsp of Butter.
Prepare the Cake Batter:
In a large bowl, cream together the butter, ground cardamom and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the self-rising flour, dried milk powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Pour the batter into the prepared Bundt pan. Tap the pan on the counter 3-5 times to remove air bubbles.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Syrup:
In a saucepan, combine water, sugar, saffron threads, crushed cardamom pods, cinnamon stick.
Bring the mixture to a boil, then reduce the heat and simmer for about 2 minutes.
Remove the pot from the heat and whisk in the rose water and lemon juice.
Remove the cinnamon stick and cardamom pods.
Reserve 3tbsp of the syrup and set aside.
Poke holes in the bottom of the Bundt cake with a skewer.
Pour the warm syrup over the hot cake, allowing it to soak in.
Let the cake rest for 10 minutes, then invert it onto a serving platter.
Let the cake cool completely.
Prepare the Glaze:
In a bowl, whisk together the confectioners sugar and reserved syrup to make the glaze.
Drizzle the glaze over the cake.
Sprinkle crushed pistachios and rose petals on top of the glazed cake.
Slice and serve.
Enjoy your delicious Gulab Jamun Flavor Cake!
p.s. - The original recipe was modified to minimize the sweetness of the cake, as I like it less sweet.
Check out https://tasty.co/recipe/gulab-jamun-cake-as-made-by-hetal-vasavada for the original recipe.