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
Ingredients
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
Sugar Syrup
- 200 gm Sugar
- 200 ml Water
- Rose Essence
Instructions
Sugar Syrup
- 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.
Hi, any brand that you would recommend for the gulab jamun mix ?
MTR works best
Hi, any brands of gulab jamun mix to recommend ?
MTR works best.
Hey Gayatri,
Can I make this a day prior leave it in the fridge and use it for the next day?
You can. The cake will absorb the entire syrup and won’t be as juicy as it was when fresh.
Can we use icing sugar as Powdered sugar ?
No. Icing sugar has corn flour in it and it will change the texture. Just grind the regular sugar in mixie and use it.
Can we use regular Semolina instead of the fine semolina?
You need to grind it in mixer until it is fine before using it in the recipe. Otherwise the cake would be crumbly.
Hi, Can you please give the measurements by volume (cups/spoons)? Another question is can the cake be made a day ahead and the syrup poured over the next day?
It is better to pour the syrup on the same day as it takes time to absorb and rest. I don’t use cups nowadays as I had so many readers complaining about inconsistent results. Please use an online calculator to convert my measurements to cups. Thank you!
Cake turned out excellent! I used Gits mix and reduced the quantity of the sugar syrup…
That is wonderful. Thank you so much for sharing!
Hi Gayathri! Thank you so much for this recipe. I am making it for a puja tomorrow and I was wondering if the cling film step is absolutely necessary? What aspect does the cling film help with/can I replace or skip this step somehow? Thank you!
The cake needs some time to absorb the syrup and become soft. Usually sooji cakes fall apart if you don’t give it time to settle a bit.