Indulge in the exquisite world of flavors with a decadent Indian cake. Inspired by the beloved flavors of the cherished Gulab Jamun, this Gulab Jamun Mix Cake captures the essence of Gulab Jamun while infusing it with the enchanting notes of cardamom and Kesar, inviting you to experience a harmonious fusion that's both nostalgic and innovative.
What is Gulab Jamun?
Gulab Jamun, delightful round-shaped sweets made from khoya (reduced milk solids) or milk powder, which are then kneaded into a soft dough, shaped into small balls, and deep-fried until they acquire a golden-brown hue.
Once fried to perfection, the Gulab Jamuns are soaked in a fragrant sugar syrup infused with rose water and cardamom, allowing them to absorb the sweet essence and become irresistibly soft, moist, and utterly delicious.
Grasping the essence of the ingredients and flavors within the dessert is crucial to crafting a fusion that retains its essence, much like this inventive twist seen in the Gulab Jamun Mix Cake.
Gulab Jamun Mix Cake!!
While the traditional Gulab Jamun recipe requires ingredients such as khoya, sugar, and a touch of cardamom powder for that classic taste, using a Gulab Jamun mix packet in a cake introduces a modern twist.
The mix typically includes milk solids, sugar, and flavorings, conveniently capturing the essence of the beloved dessert.
Incorporating this mix into the cake batter not only infuses the cake with the familiar flavors of Gulab Jamun but also ensures a consistent and balanced distribution of these flavors throughout the cake.
This harmonious blend results in a cake that boasts soft, moist, and densely packed crumbs reminiscent of the cherished dessert while offering a unique and delightful experience for your taste buds.
If you would aspire to make your cake from scratch and frost it to make a decadent Indian fusion cake for any celebration consider checking our Eggless Gulab Jamun Cake recipe for more details.
This recipe, utilizing the MTR Gulab Jamun Mix, transforms a tea-time cake into a sumptuous delight, as it's immersed in a light sugar syrup and crowned with a lavish addition of Instant Rabdi.
Fan of Gulab Jamuns?? Well then try our Gulab Jamun Cheesecake as well and I promise you won't be disappointed. I guess I need to make more Indian fusion desserts using Gulab Jamun, what say?
List of Ingredients
- Gulab Jamun Mix: Use any packet mix be it MTR or Gits Gulab Jamun Mix, it would work just the same. In addition to this, you would also need plain flour that is maida.
- Sugar: If living in India always use caster sugar or powdered sugar so that the sugar dissolves easily. In abroad you can use granulated white sugar too.
- Cardamom Powder: This would add flavor and aroma to the cake.
- Ghee: To mimic the authentic taste I am using ghee (clarified butter) here, but you can also use an equal amount of softened butter too.
- Rose Essence: Often times the syrup in which gulab jamuns are soaked does have a rose flavor in them and that is why I have incorporated rose essence here. Other flavors like Rabdi Essence can also be used.
Step by Step Tutorial
Step 1 - Preparing the Cake
Preheat the Oven
Begin by preheating your oven to 180°C/360°F, ensuring it's ready for baking.
Infuse Saffron Flavor
To the measured-out warm milk, add the delicate saffron strands, allowing the flavors to meld into a fragrant mixture.
Combine Dry Ingredients
Sift together the dry ingredients—all purpose flour, gulab jamun mix, baking powder, baking soda, and cardamom powder—into a wide-mouthed small bowl. Keep this mixture aside.
Prepare the Pan
Take a rectangular loaf pan, measuring 9x5 inches. Brush the interior with a light coating of oil, line the base with parchment paper, and dust the sides with dry flour.
Cream Ghee and Sugar
In a mixing bowl, employ a hand whisk or beater to blend the ghee and sugar (image 1) until the mixture turns pale and achieves a creamy consistency (image 2).
Create the Cake Batter
Craft the cake batter by alternating between the dry and wet ingredients.
Start by adding one-third of the dry mixture, combining it partially (image 3).
Gradually incorporate half of the measured milk, ensuring a smooth mixture (image 4).
Intermingle another one-third of the dry flour with the remaining milk blend, and infuse rose essence. Conclude by adding the final portion of dry flour to achieve the perfect cake batter (image 5 and 6).
Bake to Perfection
Transfer the cake batter to the prepared cake pan (image 7).
Slide it into the preheated oven and bake for approximately 33 to 38 minutes. Your cake is done when a skewer inserted into the center emerges clean, signifying a beautifully baked creation (image 8).
Step 2: Simple Sugar Sryup
- While the cake is baking, combine sugar, water, and cardamom pods in a saucepan (image 9).
- Bring the mixture to a boil, allowing flavors to meld.
- Simmer the mixture for 5 minutes to enhance infusion.
- Turn off the heat and add a few drops of lemon juice (image 10).
- Carefully transfer the syrup to a separate container, ready to grace the cake.
Step 3: Assemble the Cake
Once the cake is baked allow it to sit in the pan itself for another 3-4 mins. Then invert on a wire rack and Poke holes on top of the cake using a skewer.
Add the warm syrup on top of the cake a little at a time and see it disappear magically.
Serving the Cake
Once the cake has cooled to perfection, there are two delightful ways to present it:
- Elegantly Simple: Serve the cake as is, adorned with delicate rose petals and a sprinkle of chopped pistachios or your preferred nut of choice. This approach highlights the cake's flavors with an understated charm.
- Fusion Elevation: For a truly indulgent experience reminiscent of savoring soft and juicy gulab jamuns with chilled rabdi, I've incorporated a special technique. A luscious layer of homemade Instant Rabdi crowns the cake, recreating that delightful combination. Curious about the secret trick behind this?
Stay tuned for the upcoming Instant Rabdi recipe.The Instant Rabdi recipe is now on the blog.
For immediate satisfaction, you can also opt for store-bought Rabdi as a delectable topping.
PLEASE NOTE: If you are planning to make the cake ahead of time, simply store the cake in the fridge and add the rabdi layer right before serving the cake.
Storing the Cake and Rabdi Separately:
This is how I would recommend you to store the cake if you are planning to make it ahead of time.
If you have yet to combine the cake and Rabdi, here's how to store them individually:
- Cake Storage:
- Once the cake has cooled completely, wrap it in plastic wrap or place it in an airtight container to shield it from air and moisture.
- Store the wrapped cake at room temperature for 2 days or in the refrigerator for up to 4 days.
- Rabdi Storage:
- Cover the Rabdi with plastic wrap or place a cling film directly on its surface to prevent the formation of skin.
- Store the Rabdi separately in the refrigerator at all times.
Serving with Separately Stored Components:
- When ready to serve, bring the cake to room temperature if stored in the refrigerator.
- Pour the chilled rabdi over the cake and also on slices just before serving.
Storing the Cake with Rabdi Already Added:
If the Rabdi has already been added to the cake, follow these steps:
- Cake with Rabdi:
- Cover the cake (including the Rabdi layer) with plastic wrap or foil or in an air tight container to prevent exposure to air and moisture.
- Store the cake in the refrigerator to maintain its freshness.
Serving with Rabdi Already Added:
- To serve, remove the cake from the refrigerator and allow it to sit at room temperature for about 20-30 minutes to enhance its flavors and textures.
By following these guidelines, you'll ensure that whether the cake and Rabdi are stored separately or combined, each serving remains a delectable fusion of flavors and textures.
- Preheating and Preparation: Always commence by preheating your oven, lining your baking pans, and meticulously adhering to the recipe instructions.
- Quality Ingredients Matter: Achieve exceptional results by opting for premium ingredients, particularly in the case of flavor enhancers like strands of saffron, cardamom powder, rose essence, and ready mix.
- Lemon Juice's Purpose: Introducing lemon juice into the sugar syrup serves the crucial purpose of preventing sugar from crystallizing, ensuring a smooth consistency.
- Optimal Syrup Temperature: While drizzling the simple syrup over the cake, ensure it's warm—not cold. This warmth guarantees thorough absorption into the cake, enhancing its moisture.
- Syrup Soaking Vitality: Skipping the Rabdi on top is an option, but not soaking in sugar syrup. This step remains the secret to achieving a lusciously moist cake.
- Rabdi Addition: Incorporate Rabdi just prior to serving or opt for separate storage. This safeguards the Rabdi's creamy texture and preserves the cake's structural integrity.
- Serving Temperature: Elevate the flavors and textures by bringing the cake to room temperature before serving. For an extra layer of indulgence, generously introduce chilled Rabdi onto the cake slices before indulging.
Frequently Asked Questions
Yes, you can bake this gulab jamun mix cake in a bundt cake pan or any other pan of choice. The baking time might vary slightly. Even then do not open the door for the first 30 mins to avoid the cake from sinking.
I have tried this recipe with both GITS and MTR mix and have got good results. So basically any readymade gulab jamun mix can be used.
Yes, the syrup should soak the cake entirely so add all of it. If you make little excess or you have some more of it, use the rest of the syrup to top the cake slices in that case, or make icing using the syrup and icing sugar and then add it on top of the cake. You can also use store-bought gulab jamun syrup to soak the cake.
Yes, you can skip the instant gulab jamun mix. In that case, replace the same with plain flour. You can add 2 tbsp of milk powder to the cake batter to get soft crumbs.
This is technically a tea time cake as the crumbs are tightly and densely packed. So I would not recommend frosting this cake. Instead, you can choose to make our eggless gulab jamun cake base, a gorgeous fusion cake that can be frosted with whipped cream or even buttercream.
Easy Eggless Gulab Jamun Mix Cake with Rabdi
For the Cake Batter
- 188 gms (3/4 cup) Warm Milk
- Few strands of Saffron
- 120 gms (1 cup) Gulab Jamun Mix
- 120 gms (1 cup) Maida/APF
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cardamom Powder
- 60 gms (1/4 cup) Ghee
- 150 gms (3/4 cup) Sugar refer notes
For Sugar Syrup
- 1 cup (200 gms) Water
- 1 cup (200 gms) Sugar
- 3-4 cardamom pods
- Few drops of lemon
Prepare the Cake
- Preheat your oven to 180°C/360°F.
- Prepare a 9x5-inch rectangular loaf pan by lightly oiling the interior, lining the base with parchment paper, and dusting the sides with flour.
- Enhance the flavor by infusing saffron strands into warm milk, allowing the aromas to meld.
- Sift the dry ingredients like all-purpose flour, gulab jamun mix, baking powder, baking soda, and cardamom powder in a wide-mouthed bowl, setting it aside.
- Achieve a creamy consistency by whisking or using a beater to blend ghee and sugar in a mixing bowl.
- Craft the cake batter by alternating dry and wet ingredients: Begin by adding one-third of the dry mixture and partially combining it. Gradually blend in half of the measured milk for a smooth mixture. Incorporate another one-third of the dry flour with the remaining milk blend.
- Finally mix the remaining flour along with the rose essence to form a cake batter like consistency.
- Transfer the batter into the prepared cake pan.
- Slide the pan into the preheated oven and bake for approximately 33 to 38 minutes.
- Test for doneness by inserting a skewer into the center; it should come out clean, indicating a well-baked cake.
- While the cake is baking, combine sugar, water, and cardamom pods in a saucepan.
- Bring the mixture to a boil, allowing flavors to meld. Simmer the mixture for 5 minutes on low to medium flame to enhance infusion.
- Turn off the heat and add a few drops of lemon juice.
- Carefully transfer the syrup to a separate container, ready to grace the cake.
Assemble the Cake
- Once the cake is baked allow it to sit in the pan itself for another 3-4 mins.
- Then invert on a wire rack and Poke holes on top of the cake using a skewer.
- Add the warm syrup on top of the cake a little at a time and see it disappear magically.
- Garnish with rose petals and pistachios or add Instant Rabdi on top.
- If reading this recipe from India then I would recommend to use caster sgar or powdered sugar and not granulated sugar.
- Introducing lemon juice into the sugar syrup serves the crucial purpose of preventing sugar from crystallizing, ensuring a smooth consistency.
- While drizzling the simple syrup over the cake, ensure it's warm—not cold. This warmth guarantees thorough absorption into the cake, enhancing its moisture.
- Skipping the Rabdi on top is an option, but not soaking in sugar syrup. This step remains the secret to achieving a lusciously moist cake.
- Incorporate Rabdi just prior to serving or opt for separate storage. This safeguards the Rabdi's creamy texture and preserves the cake's structural integrity.
- Always serve the cake at Room Temperature.