GULAB JAMUN! If there was a voting for the most loved of Indian desserts, this little brown beauty would surely rank in the TOP 3!

Recently one of my sisters shared a picture of a lovely moist cake in our family WhatsApp group that she had baked for her family in US, titled the Gulab Jamun cake. Trust me, I had my mouth-watering there and then. She couldn’t send the cake for me from there, but she did instantly share the recipe! After studying it thoroughly, I was on the job right away and what came out of it, was truly BLOG WORTHY, if I may put it that way. So, here it is!


Source : (Thank you so much for this wonderful recipe! Have put it again here for our readers.)


  • 18cm Dia. x 8.5cm small ring cake/bundt tin
  • Sugar thermometer/candy thermometer (I managed without one too in case you don’t have one)


For the cake:

  • 250 g plain flour
  • 50 g coarse semolina
  • 125 g caster sugar
  • 40 g full-fat milk powder
  • 20 g cornflour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp fine salt
  • 420 ml whole milk room temperature
  • 1 tbsp lemon juice
  • 1 tsp rosewater
  • 125 ml almond oil or any flavourless oil of your choice
  • 8-10 saffron strands
  • 4 cardamom pods seeds removed and crushed

For the syrup:

  • 80 g sugar
  • 50 ml water
  • 1 tbsp lemon juice
  • 1 tsp rosewater
  • 8-10 saffron strands
  • 2 cardamom pods seeds removed and crushed

To grease the cake tin:

  • 1 tsp almond oil or any flavourless oil of your choice
  • 1 tbsp plain flour

To decorate:

  • Dried rose petals/rosebuds
  • Slivered or chopped pistachios or almonds


For the sponge:

  • Pre-heat the oven to 160°C/320°F. Grease the cake tin with 1 tsp oil and dust with 1 tbsp plain flour. Set aside.
  • In a jug, mix together the whole milk and lemon juice. Set aside for 10 minutes until slightly thickened. Whisk in the oil and rosewater.
  • Mix together the remaining (dry) ingredients for the cake in a large bowl. Gradually whisk in the milk mixture and beat briefly until smooth, about a minute.
  • Pour the cake batter into the greased and floured tin and bake for 60 minutes or until a skewer inserted into the cake comes out clean. Do not open the oven door in the first 40 minutes of cooking.
  • Remove the cake from the oven and allow to cool for 15 minutes. Invert the cake onto a wire rack. It should come away from the tin easily since it was greased and floured. You might need to give it a gentle wiggle. Allow to cool.

For the sugar syrup:

  • In a small saucepan, mix together the sugar, water and lemon juice. Bring to the boil and simmer until it reaches 110°C (230°F) on a sugar/candy thermometer. The lemon juice will stop the syrup crystallising. Add the rosewater, cardamom and saffron and give the pan a very gentle swirl.
  • Set the cake (on the wire rack) over a roasting tray or oven tray to catch the excess syrup as it falls. You may need to set this over a heatproof mat to protect your work surface. Carefully drizzle the syrup over the cake. Repeat, transferring the cake to another roasting tray or oven tray and drizzle over the syrup from the first tin. Keep doing this until all the syrup is used up. I repeated this step 4-5 times. Decorate with pistachios or almonds. Allow the cake to cool completely.
  • Optional: Fill the centre of the bundt with dried rose petals and rosebuds for a show-stopping finish. Slice and serve.

A great accompaniment with desi Masala Chai or a scoop of Vanilla Ice cream.

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Happy reading!

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