Easy Eggless Gulab Jamun Mix Cake with Rabdi

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Experience the perfect blend of tradition and innovation with our Gulab Jamun Mix Cake, delicately soaked in aromatic sugar syrup and crowned with indulgent Instant Rabdi.

Course Dessert

Cuisine Indian

Prep Time 30

Cook Time 35

Servings 9x5 inch loaf

Ingredients

For the Cake Batter

For Sugar Syrup

▢ 1 cup (200 gms) Water
▢ 1 cup (200 gms) Sugar
▢ 3-4 cardamom pods
▢ Few drops of lemon

Instructions

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.

Sugar Syrup

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.

Notes

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.

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Easy Eggless Gulab Jamun Mix Cake with Rabdi

Ingredients

For the Cake Batter

For Sugar Syrup

Instructions

Prepare the Cake

Sugar Syrup

Assemble the Cake

Video

Notes

Nutrition