Eggless Gulab Jamun Mix Cake / Juicy and Moist – Video Recipe

Diwali is round the corner and you might be getting lots of gulab jamun mix packs from super markets as gifts. The super market where I visit, always gives out one or two packs of gulab jamun mix as gift for every purchase. this goes on for a month and we get lots of these packs. I usually don’t make gulab jamun with mix, so it would go waste every time. Last year, I made this cake in form of squares and added it in the sweet box we gifted to others. But I didn’t make a video for that. This year, I could make a video, so wanted to share with you all.

The cake is definitely not a cake, because it is not spongy in texture. It is like a gulab jamun in cake form. And there is no deep frying involved. This could be the easiest gulab jamun you can make and it looks fantastic. The mix is combined with maida, sugar and baking powder, made into a batter and baked as a cake. Then it is drizzled with sugar syrup which it readily absorbs. And served with more syrup. This tastes amazing the day it is made. If you are serving the next day, store it in an airtight box and soaked in syrup. That way it will retain its softness.

You can bake it in a square tin or as individual cupcakes. However you bake it, don’t forget to add syrup, because it is what makes the difference. This also makes an amazing Diwali sweet with wonderful Indian flavours. When the cake is in oven, the house was definitely filled with an amazing aroma, which brought Diwali earlier to our house. Do try this and if you like it, comment below. I would be really happy to hear your experience.

Cup Used 200 ml

Ingredients:

Gulab Jamun Mix – 180gm/1pack

Maida – 100 gm / 1 cup – 2 tbs

Sugar – 150 gm / 3/4 cup, powdered

Cardamom Powder – 1/2 tsp

Baking Powder – 1 tsp

Milk – 300 ml / 1.5 cups

Ghee – 50 ml / 1/4 cup

Sugar Syrup:

Water – 200 ml / 1 cup

Sugar – 200 gm / 1 cup

Rose Essence – a few drops

Pistachios, Almonds and Rose Petals

Procedure:

Preheat oven to 160°C.

In a bowl, combine together gulab jamun mix, maida, 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 9″ cake tin.

Add some chopped almonds and pistachios.

Bake in the oven for 35 minutes.

While the cake is baking, combine sugar and water for the syrup.

Add some rose essence and bring it to boil.

Switch off flame and allow it to cool completely.

Once the cake is done, check it with a tooth pick and place on wire rack for five minutes.

The crust will be crisp. Brush the crust with some syrup.

Then loosen the sides with a blunt knife and flip it onto a plate.

Drizzle some syrup to soak the cake.

Now flip it again on to a serving plate and top with more syrup.

Add some more chopped nuts and dry rose petals.

Allow it to cool completely.

Slice it up and serve along with more syrup.

Print Recipe

Eggless Gulab Jamun Mix Cake / Juicy and Moist - Video Recipe

Course

Cakes, Desserts

Cuisine

Indian

Skill Level

Beginner

Servings

Ingredients

• Gulab Jamun Mix - 180gm/1pack
• cup Maida - 100 gm / 1- 2 tbs
• Sugar - 150 gm / 3/4 cup powdered
• Cardamom Powder - 1/2 tsp
• Baking Powder-1 tsp
• ml Milk - 300/ 1.5 cups
• ml Ghee - 50/ 1/4 cup
• Sugar Syrup:
• ml Water - 200/ 1 cup
• Sugar - 200 gm / 1 cup
• Rose Essence - a few drops
• Pistachios Almonds and Rose Petals

Course Cakes, Desserts Cuisine Indian Skill Level Beginner Servings Ingredients Gulab Jamun Mix - 180gm/1pack cup Maida - 100 gm / 1- 2 tbs Sugar - 150 gm / 3/4 cup powdered Cardamom Powder - 1/2 tsp Baking Powder-1 tsp ml Milk - 300/ 1.5 cups ml Ghee - 50/ 1/4 cup Sugar Syrup: ml Water - 200/ 1 cup Sugar - 200 gm / 1 cup Rose Essence - a few drops Pistachios Almonds and Rose Petals

Instructions

1. Preheat oven to 160°C.
2. In a bowl, combine together gulab jamun mix, maida, baking powder, powdered sugar and cardamom powder.
3. Mix well and then add milk and ghee.
4. Use a spatula to fold in the batter and pour it into a greased and lined 9" cake tin.
5. Add some chopped almonds and pistachios.
6. Bake in the oven for 35 minutes.
7. While the cake is baking, combine sugar and water for the syrup.
8. Add some rose essence and bring it to boil.
9. Switch off flame and allow it to cool completely.
10. Once the cake is done, check it with a tooth pick and place on wire rack for five minutes.
11. The crust will be crisp. Brush the crust with some syrup.
12. Then loosen the sides with a blunt knife and flip it onto a plate.
13. Drizzle some syrup to soak the cake.
14. Now flip it again on to a serving plate and top with more syrup.
15. Add some more chopped nuts and dry rose petals.
16. Allow it to cool completely.
17. Slice it up and serve along with more syrup.

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