dessertsdessertvegetarian

Gulab Jamun Cake As Made By Hetal Vasavada

Name: Gulab Jamun Cake As Made By Hetal Vasavada
Cook time: 80 min
Total time: 80 min
Yield: 1 servings
Ingredients: 2 sticks unsalted butter, softened, plus 1 tablespoon, for greasing; 1 ⅓ cups all purpose flour; ⅓ cup dried nonfat milk powder; 1 cup granulated sugar; ¾ teaspoon ground cardamom; ½ teaspoon kosher salt; 1 teaspoon vanilla extract; 4 large eggs; 1 cup water; ½ teaspoon saffron thread; 8 cardamom pods, slightly crushed; 1 cinnamon stick; 1 teaspoon rose water; 2 teaspoons fresh lime juice; 1 ¾ cups powdered sugar; 1 tablespoon dried rose petal, optional; 1 tablespoon pistachio, chopped

By Tasty1 hr 20 min1 servings

Gulab jamun is the quintessential Indian dessert. Soft, fried dough balls dipped in a sugary sweet syrup. My Shobana kaki (dad’s brother’s wife) is the queen of gulab jamun. When I was young, we’d go to her house for dinner parties and she’d make homemade gulab jamun, and I had the hardest time keeping my hands away from them. A lot of people don’t know it, but making gulab jamun takes a lot of skill. It’s all about the technique, and sadly it’s a technique that I rarely get right. To make it easier to enjoy my favorite dessert, I turned it into an easy cardamom-spiced Bundt cake soaked in cla

Instructions

1
Make the cardamom cake: Preheat the oven to 325°F (163°C). Grease a 10-cup Bundt pan liberally with 1 tablespoon of butter. In a medium bowl, whisk the flour and milk powder together until well combined.
2
Add the butter, sugar, and ground cardamom to a separate large bowl and mix with a hand mixer for 5-7 minutes; the butter will turn pale and fluffy. Add the salt and vanilla and stir to combine. Add 1 egg at a time, beating well between each addition. Add the flour mixture. Mix until the dry ingredients are just incorporated.
3
Spoon the batter into the Bundt pan and tap the pan on the counter 3–5 times to remove air bubbles.
4
Bake the cake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5
10 minutes before the cake is done baking, make the syrup: Add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan. Bring to a boil over medium-high heat and simmer for 2 minutes. Remove the pot from the heat and whisk in the rose water and lime juice. Remove the cinnamon stick and cardamom pods from the syrup and discard. Reserve ¼ cup (60 ml) of the syrup and set aside.
6
Poke holes in the bottom of the Bundt cake with a fork. Pour the rest of the syrup over the Bundt cake while it is still warm in the pan. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a serving platter.
7
In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
8
Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.
9
Slice and serve.
10
Enjoy!