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
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
Water – 200 ml / 1 cup
Sugar – 200 gm / 1 cup
Rose Essence – a few drops
Pistachios, Almonds and Rose Petals
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.