Gulab Jamun Rabdi Box Cake is a delicious Indian fusion dessert with layers of cardamom cake, rabdi, gulab jamuns, nuts arranged in cute box.
Gulab Jamun Rabdi
Rabdi Gulab jamun is an awesome combination dessert. I always love to do fusion recipes with gulab jamuns in them. Right from cheesecakes to tres leches, no bake cheesecake, frosted cake and what not.
I have some in blog and some in my online classes and they usually turn out to be every one’s favourtie. So when I was thinking of a recipe for the cake box, I immediately finalized the rabdi gulab jamun as the flavour.
You can either make gulab jamun from scratch or go for store bought. This time, I just got a pack from a bakery as I didn’t want to go through the extra step. I also made an instant rabdi using mawa.
I made all the components the previous day and assembled them on the day I baked the cake. Then I let it sit in fridge overnight and the next day, we enjoyed it.
Acrylic Cake Box
For sometime now, box cakes are quite sensational in the social media. So I went in search of those cute boxes to make some cakes. I found them at Bakekorner. They had so many different sizes made of acrylic. The 4″ box was my favourite. I immediately ordered for them.
As the dessert is assembled in box, you don’t have to worry about the cream setting firm. I just let it be very soft and it went so well with the cake soaked in rabdi. Serve it chilled, straight out of the fridge for the best taste.
Gulab Jamun Rabdi Box Cake – Mise en Place
When you are ready with all components of the dessert, bring them together and then start assembling.
Make the cake, trim the top and sides, cut into squares and keep them ready.
Make the rabdi, chill it and keep it ready.
Whip the cream, add the colour and icing sugar, keep it ready.
If making gulab jamuns, make them ahead and keep them ready. Or use store bought ones.
Keep ready the slivered almonds, pistachios and dried rose petals.
Have the box ready.
This recipe makes one box cake. But if using multiple cake boxes, then calculate and make all the ingredients proportionately and keep everything ready before assembly.
As usual I made a small video which I posted in Instagram. This will show you the basic arrangement of the dessert, making of the rabdi and cake and the final tasting. It will help you visualize the recipe easily.
I have two amazing homemade gulab jamun recipes in the blog. One is made with milk powder and the other with mawa. Click on the image to read the recipes. Though they are old posts, the recipe is perfect and very tasty. So don’t judge the recipes looking at the photos.
I even have a Gulab jamun cake recipe in the blog, which is made with the store bought gulab jamun mix. It is one of the most tried recipes in my blog. and again my photos don’t do justice for the recipe. Click on the image to try it yourself.
Gulab Jamun Rabdi Box Cake – Beautiful Elegant Dessert
How cute is this! I really loved the look of this box cake. They are elegant, gorgeous and so practical to store in fridge or sending away as gift.
Gulab jamuns and the dry fruits and rose petals add so much elegance to the dessert. This is a quite huge portion, so you need minimum two or three persons to share it. Or just save the left over in fridge and enjoy the next day.
Mango Box Cake
The first time I used this acrylic cake box was to make a simple yet delicious mango box cake. If interested in recipe, click on the image below.
Gulab Jamun Rabdi Box Cake
For the Instant Rabdi
- 2 tbs Mawa
- 2 tbs Sweetened Condensed Milk
- 100 ml Milk
- Saffron a few strands
- ¼ tsp Cardamom Powder
For the cream layer
- 50 ml Whipping cream
- Rose essence 2 drops
- 2 tbs Icing Sugar
- Yellow food colour 2 drops
For the Cake
- 85 gm Maida/ All Purpose Flour
- 75 gm Sugar powdered
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Cardamom Powder
- 35 ml Ghee
- 50 ml Curd/ Yogurt
- 75 ml Milk
- Rose Essence 2 Drops
Filling and Topping
- Gulab Jamuns
- Slivered Almonds
- Slivered Pistachios
- Dried Rose Petals
For the Rabdi
- Mash together mawa, condensed milk, cardamom powder and saffron.
- Add milk and mix well.
- Microwave the mixture on high power for 30-40 seconds. Repeat it twice or thrice.
- When the milk is really hot and the whole mix changes colour, remove it and allow it to cool completely.
For the cake
- Preheat oven to 160C.
- Mix together maida, powdered sugar, baking powder, baking soda and cardamom powder.
- Add milk, ghee, curd and rose essence and mix well.
- Pour the batter in a 7” by 9” tray and bake it for 15 -20 minutes in the preheated oven.
- Remove the cake, place on wire rack, allow it to rest for five minutes.
- Flip the cake, remove lining paper and allow the cake to cool completely.
For the cream
- Take whipping cream in a bowl and beat it until double in volume.
- Add rose essence, icing sugar and food colour and beat until soft peaks form.
- Cover and refrigerate until assembly.
Assembling the Box Cake
- Take 4” by 4” by 2.5” acrylic cake box and keep it ready.
- Trim the top of the cake with a serrated knife.
- Cut two square slices of the cake to fit the box.
- Place one slice at the bottom of the box.
- Add some rabdi to the cake. Allow it to soak a bit.
- Add gulab jamuns and cream as the filling.
- Add one more cake layer and rabdi layer.
- Top it with sliced gulab jamuns, rose petals, slivered nuts.
- Cover and refrigerate overnight.
- Serve it chilled.