Gulab Jamun Cake I Eggless, No Oven Cake I बिना अंडे, बिना ओवन गुलाब जामुन केक I Pankaj Bhadouria
Festive special! Sharing a Gulab Jamun Cake today.
This is a no oven Gulab Jamun Cake Recipe that can be easily made in a kadhai.
And as it is a festive recipe, it is an eggless Gulab Jamun Cake! This fusion of India’s favorite dessert- Gulab Jamun and a Cake with Indian flavors can be a sure winner at any festival.
I have already shared with you the recipe of Gulab Jamun earlier, so I haven’t shared it with the Gulab Jamun Cake. You can check the recipe here on my KZfaq Channel.
Enjoy this beautiful Gulab Jamun Cake!
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Recipe :
Gulab Jamun Cake
Preparation Time: 30 minutes + resting time
Cooking time: 30 minutes
Serves: 5-6
Ingredients:
1 Cup Flour
1 Cup Sugar
1 Cup Milk
½ tsp Baking Soda
1 Tsp Vinegar
1 Tsp Baking Powder
¼ Cup Melted Butter
1 tsp elaichi Powder
1 tsp rose water
½ tsp Saffron, soaked in 1 tbsp water
10 gulab jamun
500 whipping cream- whipped
Chopped Pistachios
Rose Petals
Yellow food colour
12-15 mini gulab jamuns
Method:
Spread 1 cup salt on the base of a kadhai or pressure cooker. Place a ring over it. Cover and place on high heat to preheat for 10 minutes.
Meanwhile, mix the vinegar into the milk and allow to stand for 10 minutes.
Prepare a baking tin by lining it with butter paper and brush with oil. Dust with flour and tap away the excess flour.
After 10 minutes mix the milk- vinegar mixture well. Buttermilk is ready. Add the sugar and melted butter and mix well till the sugar is incorporated. Add the cardamom powder, rose water, saffron and mix. Sift in the flour, baking powder & Baking soda. Fold in the flour into the milk mixture to make a lump free batter.
Pour the batter in the prepared cake tin. Place the tin in the kadhai and cover immediately. Bake the cake on moderately high heat for around 30-35 minutes or till the cake acquires a golden colour on the top and a skewer inserted comes out clean.
Remove the pan from the kadhai and allow the pan the cool for 10 minutes. Remove the cake from the pan and allow to cool for 2 hours.
Whip the cream and add the saffron milk, cardamom powder.
Remove the mini gulab jamun from the syrup.
Dilute the syrup with equal amount of water.
Cut a few gulab jamuns into halves.
Cut the cooled cake into 2 slices. Soak the base slice with 3-4 tbsp of diluted syrup. Arrange the halved gulab jamuns over the cake. Cover with whipped cream. Place the second slice of cake over it. Soak the cake with 3-4 tbsp of diluted syrup.
Cover the cake with whipped cream. Smoothen out the cream.
Garnish with pistachio slivers, almond slices, rose petals and place gulab jamuns in the centre of the cake to finish.
Refrigerate till use.
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