Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Spatula
- Cake pan
- Oven or pressure cooker
Ingredients
- 1 cup all-purpose flour
- ½ cup khoya or store-bought instant gulab jamun mix
- ¾ cup powdered sugar
- 3 large eggs
- ½ cup milk
- ¼ cup ghee clarified butter
- 1 tsp baking powder
- 1 tsp cardamom powder
- a pinch salt
Instructions
- Preheat your oven to 350°F (180°C). Grease a round cake pan and line it with parchment paper.
- In a mixing bowl, combine the flour, khoya, baking powder, cardamom powder, and salt. Whisk gently to avoid lumps.
- In another bowl, crack the eggs and beat them until frothy. Gradually whisk in the powdered sugar, then add the melted ghee and milk, stirring continuously.
- Pour the wet ingredients into the dry mixture and fold gently until just combined. Add chopped nuts on top if desired.
- Bake the cake for 30-35 minutes. Check doneness with a toothpick. While the cake cools, prepare the syrup by boiling sugar, water, and rosewater until thickened.
- Once the cake is cool, poke holes in it and pour the warm syrup over. Let it soak for at least an hour before serving.
Notes
Use full-fat milk for a richer texture. Don't skip the resting time—the longer the cake soaks, the better it tastes. Consider adding saffron strands to the syrup for a royal touch. Store the cake in an airtight container at room temperature for up to two days; refrigerate after that. For freezing, wrap individual slices in plastic wrap and thaw overnight in the fridge before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 250IU | Calcium: 50mg | Iron: 1mg
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