Step-by-Step Instructions

1. 1.Prepare the wet ingredients for the cake batter.

   Add 1/2 cup fresh yogurt (ensure it's not sour), 1/4 cup melted ghee, 3/4 cup milk, 1/2 cup powdered sugar, and 1/4 teaspoon cardamom powder to a bowl. Whisk all these ingredients well until combined and smooth.

2. 2.Sift and mix the dry ingredients.

   Place a sieve over the bowl containing the wet ingredients. Add 1 cup full-fat milk powder, 1/2 cup fine flour (maida), 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1 pinch of salt. Sift all dry ingredients into the wet mixture to prevent lumps.

3. 3.Combine wet and dry ingredients to form batter.

   Gently mix the sifted dry ingredients with the wet ingredients using a whisk until a smooth batter is formed. The consistency should be like a flowing ribbon, not too thick or too liquid.

4. 4.Prepare the baking pan and pour the batter.

   Take an 8x8 inch cake pan, grease it with ghee, and line it with butter paper. Pour the prepared cake batter into the pan. Gently shake the pan to evenly distribute the batter and remove any air bubbles.

5. 5.Bake the cake.

   Bake the cake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until it turns golden brown and a toothpick inserted into the center comes out clean. If using a pot on a gas stove, it will take about 35-40 minutes.

6. 6.Prepare the sugar syrup (chaashni).

   In a separate pan, add 1 cup water and 1 cup sugar. Add 3-4 opened green cardamoms for fragrance. Mix well and cook until the sugar dissolves and the syrup slightly thickens to a one-string consistency. Do not make it too thick. Add 1 pinch of yellow food color for a nice golden hue. Cook for another 1-2 minutes until the desired consistency is reached. Turn off the flame and let it cool to room temperature.

7. 7.Soak the baked cake in sugar syrup.

   Once the cake is baked and slightly cooled (it should still be warm), remove it from the pan and peel off the butter paper. Transfer the cake to a serving platter. Prick the cake all over with a toothpick to allow the syrup to penetrate. Pour the room-temperature sugar syrup evenly over the warm cake. Let it rest for 10-15 minutes to absorb the syrup.

8. 8.Garnish and cut the Gulab Jamun Cake.

   Garnish the cake with desiccated coconut and sliced almonds. Cut the cake into square pieces according to your preference.

9. 9.Serve the Gulab Jamun Cake.

   Serve the Gulab Jamun Cake warm. You can optionally pour extra sugar syrup over individual pieces for added moisture and a beautiful shine. Enjoy this soft and flavorful dessert!