Viral Gulab Jamun Cake

Ready in

60 mins

Cuisine

Indian · Dessert

Prep Time

20 min

Cook Time

40 min

Serving

8 People

Difficulty

Medium

Calories / Serving

~450 kcal
Recipe by Cook With Arfa on YouTube
Adjust Servings
Measurements

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All Ingredients

For the Cake Batter

All Ingredients

For the Sugar Syrup

All Ingredients

For Garnishing (Optional)

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Dry Mix

    Measure 1 cup of suji (semolina). Transfer the suji, 1/2 cup sugar, and 3 green cardamom pods into a mixer jar. Blend until you get a fine powder.

  2. Combine Wet Ingredients

    In a mixing bowl, add 1/2 cup thick yogurt, 1/2 cup boiled and cooled milk, and 1/4 cup melted ghee. these wet ingredients together until well combined and smooth.

  3. Mix Batter

    Add the blended suji-sugar powder and 1/2 cup milk powder to the wet ingredients. Mix thoroughly until the batter is smooth and has a consistent, flowing texture, neither too thick nor too thin. Then, add 1 teaspoon baking powder and 1/2 teaspoon baking soda, and gently fold them into the batter.

  4. Prepare and Fill the Mold

    Take a cake mold and grease it thoroughly with ghee, then line it with butter paper. Pour the prepared cake batter into the mold. Gently tap the mold a few times on the counter to release any air bubbles and ensure an even surface.

  5. Bake the Cake (Kadhai Method)

    Place the cake mold into a preheated kadhai (or large pot) that has a stand at the bottom. Cover the kadhai with a lid, ensuring any hole in the lid is sealed (e.g., with a clove or foil) to prevent from escaping. Bake on a medium-low flame for approximately , or until a toothpick inserted into the center comes out clean.

  6. Prepare the Sugar Syrup

    While the cake bakes, prepare the sugar syrup. In a separate pan, combine 3/4 cup sugar and 1 cup water. Add a pinch of cardamom powder and a few saffron strands (or a drop of yellow food color). Stir continuously over medium heat until the sugar dissolves and the syrup becomes slightly sticky, but not thick like a string consistency. Turn off the heat.

  7. Cool and Unmold the Cake

    Once baked, carefully remove the cake mold from the kadhai. Let it cool for a few minutes until it's warm to the touch. Invert the cake onto a serving plate and gently remove the butter paper.

  8. Soak and Garnish

    Gradually pour the prepared sugar syrup over the warm cake, allowing it to soak in completely. Repeat this process until all the syrup is absorbed and the cake is moist and juicy. Garnish with finely chopped pistachios and dried rose petals, if desired.

  9. Serve

    Cut the Gulab Jamun cake into desired shapes and serve. Enjoy this soft, spongy, and flavorful dessert!

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Baking powder?

    • 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
    • 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)

  • No Saffron?

    • 1/4 tsp turmeric (color only, no flavor match)
    • 1/2 tsp safflower threads
AllergensThis recipe contains gluten and dairy.
glutendairy

Variations

Simple ways to adapt this recipe.

  • Add a few drops ofCustomise

    Add a few drops of rose essence to the sugar syrup for enhanced floral flavor.

  • Incorporate chopped nuts like almonds

    Incorporate chopped nuts like almonds or cashews into the batter for added texture.

  • Serve with a dollop of

    Serve with a dollop of vanilla ice cream or fresh cream for a richer dessert experience.

Helpful Tips

Small details that can improve the final result.

  • TipUse a Consistent Measuring Cup

    Use a consistent measuring cup or bowl for all ingredients.

  • Cooking tipMix the Batter Until It Reaches a Smooth

    Flowing consistency, neither too thin nor too thick.

  • TipIf Baking Powder and Baking Soda Are Unavailable

    Use 1 teaspoon of Eno fruit salt instead.

  • TipThoroughly Grease the Cake Mold

    Thoroughly grease the cake mold and line with butter paper for easy removal of the cake.

  • Cooking tipBake the Cake on a Medium

    Low flame to ensure even cooking and prevent burning.

  • Cooking tipIf Your Pot Lid Has a Hole

    Cover it with a clove or foil to trap steam effectively.

  • TipPour the Sugar Syrup Gradually Over the Cake

    Allowing it to absorb fully for maximum juiciness.

  • TipGarnishing with Pistachios and Rose Petals Is Optional

    The cake is delicious on its own.

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