Eggless Gulab jamun cake | Gulab jamun cake | best Jamun cake without gulab jamun mix | gulab jamun cake with rabri | gulab jamun cake with milk powder | Indian fusion cake with step by step pictures and video recipe. Check out the Eggless Gulab jamun cake. If you like the video pls SUBSCRIBE to my channel.
Eggless Gulab jamun cake | Gulab jamun cake | best Jamun cake without gulab jamun mix | gulab jamun cake with rabri | gulab jamun cake with milk powder | Indian fusion cake Tasty fusion cake with cardamom and saffron flavor. Moist Eggless cake soaked in sugar syrup served with instant 10 minutes rabri | rabdi. With just pantry ingredients quick 5 minutes cake batter without store-bought Jamun mix.
Hot milk eggless cake
Hot milk gives an amazing texture to the cake so don't skip it. I have microwaved the cake instead you can also heat the milk on the stovetop and prepare the cake. You can skip cardamom powder and saffron according to your taste but use hot milk for eggless gulab jamun cake.
Can I use wheat flour for an Eggless gulab jamun cake?
Yes, but wheat flour will make the cake dense you might need 1/4 cup extra milk for this recipe. Refer to my Eggless dry fruit recipe with wheat flour, orange juice, nuts, honey.
What kind of flavors can I add for Eggless Indian fusion cake?
I like cardamom flavor and saffron in my gulab jamun so used both for the cake recipe. You can include flavors like Cinnamon, clove, nutmeg, etc for sugary syrup. You can also add rose essence for sugar syrup
Can I make whipped cream or buttercream icing?
Yes, you can frost the cake as desired. I recently tasted Jamun in an Indian restaurant with rabri inspired from that I made Jamun cake with rabdi.
Should I add some gulab jamun for flavor?
The cake tastes gulab jamun so I didn't prepare and add Jamun topping. You can add according to your choice https://youtube.com/playlist?list=PL3zYDDQHDMSt7nVByt7c_w7jd2Fx2SYZp 
Can I use butter instead of oil?
Yes, oil can be substituted with melted unsalted butter but as I told you in my Eggless white forest cake and Eggless chocolate cake oil makes the moist cake. If you are using melted butter avoid refrigerating. Keep the sugar syrup-soaked cake outside and refrigerate rabri. Add rabri to the cake slice and serve
Can I increase the milk powder?
Increasing the milk powder will alter the cake texture. I would recommend sticking to this recipe.
Can I prepare eggless gulab jamun cake with Jamun mix?
Preparing cake batter is so easy you don't need Jamun mix for the perfect tasty cake. Other Eggless cake recipes in TMF
Can I use brown sugar or jaggery for the cake?
I would recommend white sugar as it gives the best Jamun cake texture and taste.
Can I make Eggless Jamun cake in the regular pan?
Yes, can use a mini bundt pancake or any other pan of your choice. Baking time may vary accordingly. My friend prepared gulab jamun cake with gulab jamun mix in a Bundt cake pan so inspired by her Bundt cake pan idea I prepared gulab jamun cake in Bundt pan.
Other cake recipes in TMF
Dry fruits and nut recipe in TMF
Ingredients
Cake dry ingredients:
- 1 cup all-purpose flour
- 1/2 cup milk powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Cake wet ingredients:
- 1 cup milk
- saffrons few strands
- 1/4 teaspoon cardamom powder
- 1/2 cup Sugar
- 1/2 cup flavorless oil
Sugar syrup:
- 1/2 cup sugar
- 1/2 cup hot water
- few strands of saffron
- 1/8 teaspoon cardamom powder
Rabri:
- 1 can evaporated milk
- 1/4 cup sugar
- 1/8 teaspoon cardamom powder
- few saffrons
Instructions
Gulab jamun Cake
- Firstly preheat the oven to 320 degrees Fahrenheit
- Take milk, cardamom powder, and few strands of saffron in a microwave safe bowl and microwave for 2 minutes, keep it aside
- Add all-purpose flour, milk powder, baking powder, baking soda, and salt in a wide vessel and mix well
- Take sugar and oil in a separate bowl and mix well
- Furthermore, pour the hot milk into the oil-sugar bowl and mix well
- Transfer the wet ingredients into the dry ingredients bowl and mix gently. Avoid overmixing
- Take a 7-inch bundt pan and add very little oil spread and sprinkle little flour and grease
- Transfer the cake batter and tap the pan to remove air bubble
- Bake for 40-50 minutes until a toothpick inserted comes out clean
- Cool the cake for 5 minutes then invert and unmold the cake
Sugar syrup
- Add hot water, sugar, cardamom powder, and saffron into a pan and cook on medium heat for 5 minutes
- Mix well in between and cook till the syrup turns sticky, avoid string consistency
- Turn off the stove and set aside
Soaking cake in sugar syrup
- Clean the pan and transfer the cake back to the pan
- Prick holes all over the cake with a toothpick or skewer
- Gently pour the entire sugar syrup over the cake and keep aside for at least 2 hours or until the sugar syrup is well absorbed in the cake
Prepare Rabdi | Rabri
- Boil evaporated milk in medium flame for 5 minutes
- Furthermore add sugar, cardamom powder, saffron and boil for 5 minutes, turn off the stove
- Cool the rabdi at room temperature and refrigerate till you serve
Unmold the sugar syrup absorbed cake
- Gently pour hot water in a wide pan
- Carefully place the bundt pan and let it sit for 5 minutes
- After 5 minutes carefully take the pan outside. invert and unmold the cake
Serve cake
- Slice the cake and pour rabdi, serve
- You can also serve the cake with vanilla ice cream
Video
Notes
- Adjust the sugar according to your taste
- for extra flavor can add any essence according to your taste
- Always use a flavorless oil
- I have used bundt pan but you can bake the came in any pan of your choice but baking time may vary
- Nonstick pan helps for easy unmolding
- Avoid adding excess saffron
- After preparing sugar syrup you can add rose essence
- Avoid string consistency
- If you prefer sweeter cake increase the sugar and proportionally increase water
- You can add cloves, cinnamon, or any other spice of your choice
- I have used evaporated milk but you can boil thick milk and cook till mill reduce to half
- Keep mixing in-between to avoid milk cream
- Adjust sugar according to taste
- If you are skipping rabdi increase sugar in came or sugar syrup
Ingredients:
Cake dry ingredients:
1 cup all-purpose flour
1/2 cup milk powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
Cake wet ingredients:
1 cup milk
saffrons few strands
1/4 teaspoon cardamom powder
1/2 cup sugar
1/2 cup flavorless oil
Sugar syrup:
1/2 cup sugar
1/2 cup hot water
few strands of saffron
1/8 teaspoon cardamom powder
Rabri: 1 can evaporated milk
1/4 cup sugar
1/8 teaspoon cardamom powder
few saffrons
How to make Eggless Gulab jamun cake with step by step pictures
Gulab jamun Cake
- Firstly preheat the oven to 320 degrees Fahrenheit
- Take milk, cardamom powder, and few strands of saffron in a microwave safe bowl and microwave for 2 minutes, keep it aside
- Add all-purpose flour, milk powder, baking powder, baking soda, and salt in a wide vessel and mix well
- Take sugar and oil in a separate bowl and mix well
- Furthermore, pour the hot milk into the oil-sugar bowl and mix well
- Transfer the wet ingredients into the dry ingredients bowl and mix gently. Avoid overmixing
- Take a 7-inch bundt pan and add very little oil spread and sprinkle little flour and grease
- Transfer the cake batter and tap the pan to remove air bubble
- Bake for 40-50 minutes until a toothpick inserted comes out clean
- Cool the cake for 5 minutes then invert and unmold the cake
Sugar syrup
- Add hot water, sugar, cardamom powder, and saffron into a pan and cook on medium heat for 5 minutes
- Mix well in between and cook till the syrup turns sticky, avoid string consistency
- Turn off the stove and set aside
Soaking cake in sugar syrup
- Clean the pan and transfer the cake back to the pan
- Prick holes all over the cake with a toothpick or skewer
- Gently pour the entire sugar syrup over the cake and keep aside for at least 2 hours or until the sugar syrup is well absorbed in the cake
Prepare Rabdi | Rabri
- Boil evaporated milk in medium flame for 5 minutes
- Furthermore add sugar, cardamom powder, saffron and boil for 5 minutes, turn off the stove
- Cool the rabdi at room temperature and refrigerate till you serve
Unmold the sugar syrup absorbed cake
- Gently pour hot water in a wide pan
- Carefully place the bundt pan and let it sit for 5 minutes
- After 5 minutes carefully take the pan outside. invert and unmold the cake
Serve cake
- Slice the cake and pour rabdi, serve
- You can also serve the cake with vanilla ice cream
This is such a great idea! Hope to try it soon. Thanks for sharing. 🙂
Not clear why milk is listed twice - 1 cup milk and 1/2 cup milk. Please confirm it is a total of 11/2 cup milk. Thank you.
Sorry for the late reply. It was 1/2 cup of sugar and 1 cup of milk. Thanks for identifying. I have fixed it now
This is an amazing recipe..I made it 3 times till date
Thank you😊 glad you liked it. You made my day
This is an awesome . No fail recipe. Ive made it 3 times now. In oven , in air fryer. Doubled the quantity. Everytime came out perfect. Super hit with Indian friends and family. Now going to try on australians. Thankyou so much for sharing this incredible creation.
Hi..I see you have mentioned that we don't need Gulab jamun mix. But just in case we want to use, then what is the recipe? Can I just substitute the mix with flour milk powder, baking powder, baking soda?
sorry I haven't tried with gulab jamun mix
Is mawa powder from Indian storeokay to use for this.
Sorry I have never used mawa powder from Indian stores so no idea how it will work
Thankyou for sharing this recipe. It was super easy and the tips were great. Super hit at party. Tasted better than gulab jamun with quater of effort.
I doubled the recipe and reduced the sugar slightly. Turned out perfect. Its a keeper