GULAB JAMUN CAKE IN KATORI
 
 
Ingredients
  • ½ cup suji (semolina)
  • 2-3 tbsp whole nuts
  • 6 tbsp castor sugar
  • ¼ cup melted ghee
  • ½ tbsp rose water
  • ¾ cup milk
  • ½ cup gulab jamun premix
  • ¼ baking powder
  • ¼ baking soda
  • ¼ tsp cardamom powder
  • Chopped pistachios, to top
  • Dried rose petals, to top
  • For the syrup
  • ¼ cup sugar
  • ½ cup water
  • ¼ tsp cardamom powder
  • Few saffron strands
Instructions
  1. Add suji and whole nuts in a blender jar and blend until nicely ground.
  2. ⁠In a bowl, add sugar, melted ghee, rosewater and whisk well.
  3. ⁠To the same mixture, add in the milk and give it a good whisk.
  4. ⁠Lastyly add in suji mixture, gulab jamun premix, cardamom powder ,baking powder and baking soda . Whisk it well to form a smooth lumpfree batter.
  5. ⁠Transfer the batter to a greased and lined katori and top it up with chopped pistachios.
  6. ⁠Airfry it at 160C for 15-20minutes or until a skewer inserted in the centre comes out clean.
  7. ⁠For the sugar syrup, take sugar, water, cardamom powder and saffron strands in a heavy bottomed saucepan and heat it on medium-high heat till the mixture reduces in volume and thickens.
  8. ⁠Once it has reached the one-string consistency or resembles a syrup, take it off the heat and let it cool. Remember the mixture will thicken more upon cooling.
  9. ⁠Demould the cake from katori and drizzle the syrup over the baked cake. Sprinkle some dried rose petals on top and serve !
Recipe by Bake with Shivesh at https://bakewithshivesh.com/gulab-jamun-cake-in-katori/