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gulab jamun cake

Rose and Pistachio Gulab Jamun Cake

Moist, luscious, decadent and addictive eggless cake with all the flavors of gulab jamun without any frying involved! Flavored with cardamom, saffron, rose water and using whole wheat flour, the crumb comes out so fudgy and delicious, you will be tempted to cut up more slices to enjoy; a perfect cake to celebrate any occasion or just as an indulgence for you and your family.
Course cake, Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Author Vanitha Bhat

Ingredients

  • 1 cup whole wheat flour I used Gold Medal Whole wheat flour
  • ½ cup milk powder
  • ¾ cup powdered sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cardamom powder
  • 1 cup room temperature milk
  • 1 tbsp vinegar
  • ¼ cup neutral oil like vegetable oil etc.
  • 1 tsp rose water

FOR THE GLAZE:

  • 2 cups icing or confectioners sugar
  • Few strands of saffron powdered in a mortar and pestle)
  • 1 tbsp lemon juice
  • 1 to 2 tbsp water or as needed
  • FOR GARNISH:
  • Dried rose petals
  • Chopped pistachios

Instructions

MAKE THE ROSE FLAVORED CAKE:

  1. Preheat oven to 350 degrees F or 180 degrees C.
  2. Liberally grease and flour or coat a 7-inch Bundt pan with baking spray and set aside.
  3. In a medium sized bowl, mix the dry ingredients: 1 cup whole wheat flour, ½ cup milk powder, ¾ cup powdered sugar, ½ tsp baking powder, ½ tsp baking soda and ¼ tsp salt along with ½ tsp ground cardamoms.
  4. Whisk well and set aside.
  5. In another small bowl, add 1 tbsp vinegar to 1 cup of room temperature milk, mix and set aside to curdle.
  6. When the milk has curdled (may take 5 to 10 minutes), add ¼ cup oil, 1 tsp rose water and ½ tsp vanilla essence. Whisk or mix well.
  7. Pour this onto the dry mixture and using a silicone spatula or wooden spoon, gently fold the dry and wet mixtures until just mixed. Do not over mix. The batter will be a bit dilute. It is ok.
  8. Pour into prepared pan and gently tap on counter to release any air bubbles.

  9. Bake the cake for 25 to 35 minutes or until a cake tester (like a toothpick) inserted into center of cake comes out clean.

  10. Start checking using toothpick method (inserted in center of cake) around 25 minutes. If the cake tester (toothpick) comes out clean, remove from oven. Else, bake a few more minutes.

  11. Remove from oven and set on cooling rack for 10 minutes.

  12. After 10 minutes, demold the cake from pan and let cool completely on wire rack.
  13. Meanwhile, make the glaze.

TO MAKE THE GLAZE:

  1. In a small bowl, whisk confectioner’s sugar, lemon juice, crushed saffron powder and water as needed to make a thick glaze. Add water a teaspoon at a time.
  2. If you feel the glaze is too thin that it runs down too fast, add more icing sugar and if too thick, add water few drops at a time to adjust the consistency.
  3. Pour over the cooled cake, sprinkle with rose petals if using and chopped pistachios.
  4. Slice and enjoy!

  5. Happy Baking/Eating Foodies!

Recipe Notes

  • Make sure to grease the bundt pan well; I preferred to use a baking spray this time.
  • If you cannot find a bundt pan, feel free to bake this in a 9 or 8 inch pan (square or round) or even in cupcake molds.
  • This cake is super moist and dense unlike regular cakes, so, do refrigerate leftovers!
  • Enjoy!