:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/PY1aEECmDuk21ZEO0d84/45eb9beb503311bb931bf8625f21c7.jpeg "How to make authentic Indian Gulab Jamun cake?")
Source: https://youtu.be/oLYRW0TwkvE
How to make authentic Indian Gulab Jamun cake?
Gulab Jamun is a typical Indian dessert, but it also can be a delicious cake. This easy recipe teaches you how to make it at home. Don't miss it!
Ingredients
Ingredients
- 250 g plain flour
- 40 g full-fat milk powder
- 50 g coarse semolina
- 20 g corn flour
- 125 g semolina sugar
- 2 spoon baking soda
- 420 ml whole milk
- 1 tablespoon lemon juice
- 1 spoon rosewater
- 125 ml flavourless oil
- 10 Saffron strands
- 4 cardamom pods seeds
For the syrup
- 80 g sugar
- 50 ml water
- 1 tablespoon lemon juice
- 1 spoon rosewater
- 10 Saffron strands
- 2 cardamom pods seeds
To grease the cake tin
- 1 spoon flavourless oil
- 1 tablespoon plain flour
To decorate
- Slivered or chopped pistachios
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Directions
Preheat the oven to 160°C. 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. Add the oil and rosewater. Mix
In a large bowl, whisk together the flour, milk powder, semolina, cornflour, sugar, baking powder, baking soda, salt, cardamom and saffron.
Add the milk mixture and beat briefly until smooth, about a minute.
Pour the cake batter into the greased and floured tin. Bake for 60 minutes.
Remove the cake from the oven and let it cool for 15 minutes. Invert the cake onto a wire rack. Let it cool.
In a small saucepan, mix the sugar, water, lemon juice, rosewater, cardamom and saffron. Bring to a boil and simmer until obtaining a slightly sticky texture. Then, add some lemon juice.
Carefully drizzle the syrup over the cake until all the syrup is used. Sprinkle with pistachios. Let it cool and enjoy.
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RomiHow to make authentic Indian Gulab Jamun cake?
Gulab Jamun is a typical Indian dessert, but it also can be a delicious cake. This easy recipe teaches you how to make it at home. Don't miss it!
Preheat the oven to 160°C. 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. Add the oil and rosewater. Mix
In a large bowl, whisk together the flour, milk powder, semolina, cornflour, sugar, baking powder, baking soda, salt, cardamom and saffron.
Add the milk mixture and beat briefly until smooth, about a minute.
Pour the cake batter into the greased and floured tin. Bake for 60 minutes.
Remove the cake from the oven and let it cool for 15 minutes. Invert the cake onto a wire rack. Let it cool.
In a small saucepan, mix the sugar, water, lemon juice, rosewater, cardamom and saffron. Bring to a boil and simmer until obtaining a slightly sticky texture. Then, add some lemon juice.
Carefully drizzle the syrup over the cake until all the syrup is used. Sprinkle with pistachios. Let it cool and enjoy.
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