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Gulab Jamun Cake – A Fusion Delight

 

Gulab Jamun Cake – A Fusion Delight

A rich, aromatic cake inspired by the classic Indian sweet Gulab Jamun, infused with cardamom, saffron, and a sweet drizzle of flavored milk.





Ingredients

For the Cake:

  • 1 cup all-purpose flour

  • 1 cup packaged gulab jamun mix (e.g., Gits)

  • ¾ cup sugar

  • ½ tsp cardamom powder

  • ½ tsp baking powder

  • ½ tsp baking soda

  • A pinch of saffron

  • 1 cup milk

  • ¼ cup vegetable oil (or any neutral oil)

For the Sugar Syrup:

  • ½ cup sugar

  • ¾ cup water

  • Pinch of cardamom

  • Pinch of saffron

For the Topping:

  • Slivered almonds & pistachios

For the Saffron-Cardamom Milk:

  • 3 cups (approx. ¾ liter) whole milk

  • ¼ cup sugar

  • 5–6 saffron strands

  • ¼ tsp cardamom powder

Step-by-Step Instructions

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease a 8-inch round cake pan (2-inch deep) well.

  • Warm the milk slightly and add saffron strands. Let them steep while preparing other ingredients.

  • In a large bowl, mix: flour, gulab jamun mix, sugar, baking powder, baking soda, and cardamom powder. Stir to break any lumps.

  • Add the saffron-infused milk and oil. Mix just until combined—do not overmix.

  • Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

  • Cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.

2. Make the Sugar Syrup:

  • In a saucepan, combine sugar, water, saffron, and cardamom.

  • Heat until the sugar dissolves and the syrup comes to a gentle boil. Set aside.

3. Soak the Cake:

  • Once the cake has cooled, poke holes all over using a skewer.

  • Slowly pour the sugar syrup over the cake in stages, allowing it to soak in.

4. Decorate:

  • Garnish with chopped almonds and pistachios.

Saffron-Cardamom Milk (For Serving):

  • Heat milk in a wide pan and bring to a boil. Reduce to medium heat.

  • Add sugar and saffron. Simmer while stirring, scraping the cream (malai) off the sides.

  • After 12–16 minutes, when slightly reduced, add cardamom powder.

  • Let cool completely, then refrigerate.

To Serve:

Slice the cake and place on serving plates. Pour chilled saffron-cardamom milk generously over each piece just before serving.

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