Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup milk powder
- 1/2 cup sugar
- 1/2 cup ghee or clarified butter
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom powder
- 1/2 cup rose syrup
- 1 cup water
- 1 tsp lemon juice
- 10-12 gulab jamuns
Special equipment needed:
- 8-inch cake pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan with ghee or cooking spray.
2. In a mixing bowl, combine all-purpose flour, semolina, milk powder, sugar, baking powder, baking soda, and cardamom powder. Mix well.
3. Add ghee and milk to the dry ingredients. Mix until well combined.
4. Pour the batter into the greased cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, prepare the syrup. In a saucepan, combine water, rose syrup, and lemon juice. Bring to a boil and simmer for 5 minutes.
6. Once the cake is done, remove it from the oven and let it cool for 5 minutes.
7. Using a fork, poke holes all over the cake.
8. Pour the syrup over the cake, making sure it seeps into the holes.
9. Cut the gulab jamuns into small pieces and place them on top of the cake.
10. Let the cake cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- You can use butter instead of ghee.
- If you don't have semolina, you can use all-purpose flour instead.
- You can use any flavor of syrup instead of rose syrup.
Variations:
- You can add chopped nuts to the cake batter for added texture.
- You can use different flavors of jamuns, such as kala jamun or rasgulla.
Tips and tricks:
- Make sure to poke enough holes in the cake so that the syrup can seep in.
- Let the cake cool completely before adding the jamuns on top.
- You can serve the cake with whipped cream or vanilla ice cream.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the cake for 10-15 seconds before serving.
Presentation ideas:
Serve the cake on a cake stand or plate. You can garnish it with chopped nuts or rose petals.
Garnishes:
Chopped nuts, rose petals
Pairings:
Whipped cream, vanilla ice cream
Suggested side dishes:
None
Troubleshooting advice:
- If the cake is too dry, add more milk to the batter.
- If the cake is too moist, reduce the amount of milk in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before preparing the cake.
Food history:
Gulab jamun is a popular Indian dessert made of milk solids and soaked in syrup. This cake is a fusion of the traditional dessert and a classic cake.
Flavor profiles:
Sweet, floral, nutty
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian