These no-oven gulab jamun cupcakes are a special creation that marries tradition with convenience. Made on the stovetop in paper cups, they capture the essence of gulab jamun in a unique cupcake form. Each bite delivers the warm, syrup-soaked richness of gulab jamun, accented with fragrant cardamom and a hint of rosewater. Perfectly portable, these cupcakes bring the beloved flavors of a classic Indian dessert to your fingertips, making them an ideal treat for sharing or enjoying on your own.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- No oven required
- Perfect for festivals
- Quick and easy
INGREDIENTS USED IN NO OVEN GULAB JAMUN CUPCAKES
SEMOLINA
Using suji (semolina) in gulab jamun cupcakes can add a unique texture and flavor. Suji, with its slightly coarse texture, can create a denser and more satisfying crumb compared to traditional cupcake flour. Additionally, suji can help absorb moisture and contribute to a slightly nutty flavor. For a gulab jamun twist, you can infuse the batter with rose water and cardamom, and consider soaking the cupcakes in a simple sugar syrup to enhance their gulab jamun-like quality.
SUGAR
In gulab jamun cupcakes, sugar is essential for several reasons. Firstly, it imparts the necessary sweetness that aligns with the traditional gulab jamun flavor. Beyond sweetness, sugar plays a critical role in the texture of the cupcakes, helping to create a tender crumb and retain moisture, which ensures that the cupcakes remain soft and fresh. Additionally, sugar enhances the overall flavor profile by balancing and accentuating other ingredients like rose water and cardamom.
GULAB JAMUN PREMIX
Using gulab jamun premix in gulab jamun cupcakes can streamline the baking process while imparting authentic flavors. The premix typically contains a blend of ingredients such as milk powder, sugar, and flavorings, which can be integrated into the cupcake batter to achieve a rich gulab jamun taste.I have used gulab jamun mix in my eggless gulab jamun cupcakes recipe.
LEAVENING AGENTS
Leavening agents are essential for achieving a light and airy texture in gulab jamun cupcakes. Baking powder is commonly used to help the cupcakes rise by producing carbon dioxide during baking, resulting in a fluffy crumb. In some recipes, baking soda may be used with acidic ingredients to enhance leavening. Proper use ensures the cupcakes are neither too dense nor overly inflated, complementing the traditional gulab jamun flavors like cardamom and rose water effectively.
ROSE WATER
Rose water adds a distinctive floral flavor to gulab jamun cupcakes, enhancing their traditional taste. By incorporating rose water into the batter, you infuse the cupcakes with a subtle yet aromatic quality reminiscent of gulab jamun. It’s typically used sparingly to avoid overpowering the other flavors. Additionally, rose water can be mixed into a sugar syrup and drizzled over the baked cupcakes.
MILK
Milk is an important ingredient in gulab jamun cupcakes, adding moisture and richness to the batter. Typically, you would use milk to enhance the texture and flavor of the cupcakes. It helps in achieving a soft, tender crumb and complements the traditional gulab jamun flavours, which often include cardamom and rosewater.I use this milk for my recipes.
SUNFLOWER OIL
Sunflower oil plays a key role in gulab jamun cupcakes by enhancing their moisture and texture. Its neutral flavor ensures that it doesn’t overshadow the traditional spices, such as cardamom and rosewater, allowing these flavors to remain prominent. Unlike butter, which can solidify and potentially affect the cupcake’s texture, sunflower oil stays liquid, contributing to a softer and more tender crumb.
EQUIPMENT USED FOR MAKING NO OVEN GULAB JAMUN CUPCAKES
Measuring Cups and Measuring Spoons are the first thing that anybody needs. The right quantities will help in the desired outcome so these two things are a must.
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which makes my baking process totally hassle free!
Other basics that are required are mixing spoons, whisks and spatulas for an easy process.
You will also need a saucepan and a stand to cook the cupcakes.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE THESE NO-OVEN GULAB JAMUM CUPCAKES
- Choose a large, heavy-bottomed saucepan with a tight-fitting lid. The stand or rack you use should fit securely inside the saucepan without touching the bottom. The paper cups should sit comfortably on this stand.
- Preheat the saucepan by heating it on low heat for a few minutes. This helps create a consistent temperature inside the pan.
- Pour the cupcake batter into the paper cups, filling them about two-thirds full to allow space for rising.
- Heat the saucepan on low to medium-low heat. Cooking at too high a temperature can burn the bottom of the cupcakes while leaving the tops uncooked.
- Insert a toothpick or a skewer into the center of a cupcake to check for doneness. If it comes out clean, the cupcakes are done.
- Once cooked, let the cupcakes cool in the paper cups on a wire rack. This helps them set properly and makes them easier to remove.
- ½ cup suji (semolina)
- 2-3 tbsp whole nuts
- 6 tbsp castor sugar
- ¼ cup sunflower oil
- 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
- Set a saucepan on low-medium heat and add a layer of salt at the bottom. Then place a stand in the middle and carefully place a plate on it. Cover the saucepan with a lid and preheat for about 10 mins.
- Meanwhile, add suji and whole nuts in a blender jar and blend until nicely ground.
- In a bowl, add sugar, oil and rosewater and whisk well.
- To the same mixture, add in the milk, suji mixture, gulab jamun premix, baking powder and cardamom powder and whisk it till no lumps remain and a smooth batter is formed.
- Transfer the mixture into paper cups and sprinkle chopped pistachios on it. Bake for 20-25 mins till a skewer inserted in the centre comes out clean. This recipe makes 4 paper cups.
- For the 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. 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.
- Demould the paper cups once cooled and drizzle the syrup over the baked cupcakes. Sprinkle some dried rose petals on top and serve !
If you like my No oven Gulab Jamun Cupcakes recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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