GULAB JAMUN CAKE
 
 
Ingredients
  • 1 cup gulab jamun cake premix
  • 1 cup suji
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ cup sugar
  • ¼ cup whole nuts
  • ½ tsp cardamom powder
  • ½ cup oil
  • 1½ cup milk
  • For the Syrup
  • ½ cup sugar
  • ½ cup water
  • 1 cardamom pod
  • ¼ tsp saffrom strands
  • ¼ tsp lemon juice
  • ¼ tsp rose water
Instructions
  1. Preheat the oven to 180 degrees and grease an 8’’ bundt cake tin.
  2. In the hamilton beach juicer mixer grinder, add whole nuts and suji together and blend for a few seconds.
  3. Now add all the remaining ingredients sugar, gulab jamun premix, flour, baking powder, baking soda, cardamom powder, oil and milk together.
  4. Blend everything together until smooth.
  5. Transfer the batter in the greased tin and bake it for 40-45 minutes or till a toothpick inserted in the center comes out clean.
  6. For the soaking syrup, add sugar, water, cardamom and saffron strands in a saucepan and bring it to a boil. Let it boil, while continuously stirring till the syrup is reduced and becomes thick in consistency. It should just coat the back of the spoon.
  7. Remove from heat and add rose water and lemon juice to it.
  8. Pour the rose-flavoured glaze on the top once cooled and decorate it with pistachios and rose petals.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/gulab-jamun-cake/