Gulab Jamun Cake It is a wonderful dessert where Indian sweets have been integrated in the experience of a full-on cake. Essentially, this new dessert comprises moist and fluffy cake infused with aromatic flavours such as cardamom and rose water, reminiscing gulab jamuns. It often has a dense base made of sponge or butter cake, which is then softened with a sweet syrup similar to that used to prepare gulab jamun. That soaking helps the cake remain incredibly moist and flavourful, heightening its appeal. Gulab jamun recipe makes delicious cake. Gulab jamun pieces are usually stuck between layers or placed artfully on top so that even the person taking a bite is surprised by this sweet entity. The aesthetic of Gulab Jamun Cake is quite equally fascinating. It is usually frosted with creamy whipped cream or buttercream and decorated with rose petals, chopped nuts, and sometimes even a drizzle of rose syrup. This not only adds to the visual allure but also complements the rich flavours of the cake. Using cream and sugar, it is one grand celebration cake perfect for weddings or other special occasions. This Gulab Jamun Cake is suitable for people who like Indian sweets with desserts. This is a delightful recipe of gulab jamun cake to try. Every slice brings a completely new texture and taste. It's thus quite a luscious indulgent delight. As either a lover of the classic gulab jamun or a seeker who wishes to try something new, this cake will amaze you and fill those sweetener cravings you.

• 150 gms chiroti rava
• 50 gms maida
• 125 gms sugar
• 1.5 tsp baking powder
• ¼ tsp cardamom powder
• 150 ml milk
• 100 ml ghee
• 50 ml curd
• 150 ml gulab jamun syrup
• 9 gulab jamuns
• Slivered pistachios

• This sweet fusion dessert brings together gulab jamun, the delight of Indian sweets, with a moist cake. Such an innovative dessert quenches your sweet craving for the crunchy texture along with offering a creative twist to the celebrations of the festive season.
• Now, let's proceed step by step to prepare this irresistible dessert that will leave your guests in awe.
• Chiroti Rava, or fine semolina, is, without a doubt, chiv witted as Chiroti Rava, and it gives the cake an interesting texture. For structure, 50 gms of maida or all-purpose flour is used.
• Now, take these dry ingredients and mix them with 50 gms of sugar, 1.5 teaspoon baking powder, and a quarter teaspoon of cardamom powder. The cardamom powder will give you a warm, aromatic flavour that will remind you of traditional Indian sweets.
• In another bowl, whisk in 150 ml of milk, 100 ml of ghee, and 50 ml of curd. Moisture from the milk and richness from ghee and curd will make your cake moist and taste superb. Add a few drops of rose essence for that perfect fragrance, a hint of gulab jamun.
• Once your wet and dry ingredients are ready, slowly pour them together and mix them in the spoon softly till it becomes a smooth batter by the end. It should be thick but pourable. Meanwhile, while preparing the cake pan, get your oven preheated to 180 C or 350 F.
• Grease and line a round baking tin. Pour the prepared batter into the greased tin, smooth it, and level it to the top so it will be free from air bubbles as you tap on the countertop.
• Now, the twist is to add gulab jamuns. Use nine store-bought gulab jamuns, cut them in half, and position them gently into the batter.
• During baking, their syrupy sweetness will distribute through the cake, creating marvellous little pockets of flavour.
• Bake for about 30 to 35 minutes or until a toothpick inserted into the cake centre comes out clean.
• While the cake is baking, make the sugar syrup. In a small saucepan, mix 75 gms of sugar with 75 ml of water. Place this over medium heat, and as the mixture heats up, stir constantly till the sugar has dissolved completely.
• Add a few drops of rose essence so you can add that aroma to your Gulab Jamun. Or, to save on time, you can alternatively use 150 ml store-bought gulab jamun syrup.
• As soon as you remove the cake from the oven, let it cool in the pan for about 10 minutes before transferring it carefully onto a wire rack to cool completely.
• Meanwhile, poke holes in the top of the cake with a skewer or toothpick while the cake is still warm, which lets the sugar syrup that will be drenched in reach the inside of the cake and hence improve the moisture levels and sweetness.
• Pour this ready sugar syrup over the top and let it trickle into the cake for some minutes.
• Lastly, garnish your Gulab Jamun Cake with slivered pistachios. This will give a crunch and a splash of colour to your cake.
• The green pistachios contrasting against the golden brown colour of the cake are truly aesthetically rewarding. Now that the cake has been saturated with the syrup and garnished, it can be served.
• Slice the cake and serve it on a delicious platter. The first bite will go through rich flavours in the cake, interspersed with gulab jamun sweetness, making it heaven in each bite. Such a recipe of gulab jamun cake is fabulous for special occasions or festive celebrations or indeed as a delectable treat with family and friends.
• This fusion dessert combines the best of Indian sweets and cake, showcasing your culinary creativity. You can bet to have a favourite dessert from this Gulab Jamun Cake since the flavour profile and appetising presentation will wow you. Just enjoy each slice and its presentation!