Learn how to make this delicious Eggless Gulab Jamun Mix Sooji Cake Recipe which is so juicy and moist and looks gorgeous too.
Eggless Gulab Jamun Mix Sooji Cake Recipe makes an amazing delicious and gorgeous cake
When I posted the Gulab Jamun Mix Cake last time, it was such a huge hit among readers and viewers. They even shared about their creations in the FB group – Fun with Egg Free Baking (If you haven’t yet joined, click on the name and join the group. It is such an amazing group with so many amazing bloggers who share their eggless recipes) and it was such a joy to see them all. One of the members of the group Sunanda came up with this twist of adding semolina instead of maida and it was had a great texture in it. So here I am trying another cake just to find out how good the texture is.
Eggless Gulab Jamun Mix Sooji Cake
The making of the cake is quite simple. I always try to keep my teacakes as simple as possible, but with amazing flavours. So you just mix up the dry ingredients, add the wet ingredients and then bake. No extra techniques involved.
Even the sugar syrup needs to be boiled and no consistency involved. So if you are a beginner, then try this recipe and I am sure you will surprise your near and dear ones.
Selecting the Semolina / Sooji for the Eggless Gulab Jamun Mix Sooji Cake
You can use any type of sooji / rava. Where I live, I get the normal rava which we use for upmas. If you can lay your hands on chiroti rava, then go ahead and use it. The texture will vary definitely. Or you can grind the normal rava in mixer and use it. Do however it pleases you. And let me know how you liked it and share in comments.
This is my original Gulab Jamun Mix cake which is one of the hot favourite of readers.
Eggless Gulab Jamun Mix Sooji Cake Recipe
For the Cake
- 180 gm Gulab Jamun Mix
- 100 gm Sooji / Fine Semolina
- 150 gm Sugar powdered
- 1/2 tsp Cardamom Powder
- 1 tsp Baking Powder
- 300 ml Milk
- 50 ml Ghee
- 200 gm Sugar
- 200 ml Water
- Rose Essence
- Mix together sugar and water and bring it to boil
- Switch off flame, add the rose essence and allow it to cool completely.
Making the cake
- Preheat oven to 160°C.
- In a bowl, combine together gulab jamun mix, sooji, baking powder, powdered sugar and cardamom powder.
- Mix well and then add milk and ghee.
- Use a spatula to fold in the batter and pour it into a greased and lined 7″ square tin.
- Bake in the oven for 40 minutes.
- Once the cake is done, check it with a tooth pick and place on wire rack for five minutes.
- Prick all over the cake and pour the cooled syrup on the hot cake.
- Allow the cake to cool completely.
- Cover the cake with cling film and set aside for one hour.
- Remove the cake from the tin and slice it up.