Gulab Jamun Cake (Eggless)

Gulab Jamun Cake has robust Indian flavours and a soft crumb. It makes an excellent dessert cake.

It is amazing how festivities infuse so much energy and enthusiasm in us. Even the tired feet and fatigued body can feel so peppy and fresh and undertake all the ritual chores with elan.

Diwali is around the corner and every Indian household is busy cleaning, decluttering and decorating homes. The clanking and clattering of pots and pans is audible amidst animated conversations as sweets and special meals are being curated to celebrate the favourite festival.

Living in the Himalayan forests with no one around for miles, festivals hold a special significance for us. It brings so much happiness, good cheer and  good vibes.

A big Gulab Jamun Cake was baked to kick off the festivities. 

The Cake is eggless with robust Indian flavours. 

Dunk in syrup if you love a higher sweetness quotient. Or, just drizzle some rosewater saffron  infused glazed. It is delicious and addictive.

Gulab Jamun Cake (Eggless)

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup milk powder (not dairy whitener)
• 2 tablespoons fine semolina
• 1 ¼ teaspoon baking powder
• ½ teaspoon  baking soda
• 6-7 green cardamom seeds powder
• ¾ cup boora sugar (or, powdered sugar)
• ¾ cup thick yoghurt
• ½ cup milk
• 1/3 cup oil
• Some strands of saffron

Instructions

1. In a large bowl, whisk the first six ingredients. Keep aside.
2. Heat two tablespoons of milk until warm. Add saffron strands. Cover and keep aside.
3. Whisk boora sugar and yoghurt until smooth. 
4. Add semolina. Mix well. Cover and keep for 20 minutes.
5. Add oil. Mix well.
6. Add dry ingredients to the wet ingredients. Add milk. Mix gently.
7. Add saffron infused milk and mix well.
8. Pour into the prepared pan. Level the batter with a spatula.
9. Bake for 40-45 minutes or until the top turns a lovely brown and a toothpick inserted in the center comes out clean.

If you want to drench your cake in syrup, take slightly less than ½ cup of water, two tablespoons of rosewater and ¼ cup of sugar. Mix till sugar dissolves. Poke holes all over the warm cake with a toothpick and pour the syrup evenly over the cake. Poke holes in the base of the cake and pour the remaining syrup.

Glaze

• ¼ cup icing sugar
• 2 tablespoons milk
• 4-5 strands of saffron
• 2-3 tablespoons sliced almonds

Add saffron strands to warm milk. Cover and keep for 5 minutes. Add saffron milk to icing sugar and prepare a thick and pourable glaze. Pour it over the cake once it is completely cold. Decorate with sliced almonds and rose petals.