Gulab jamun cake | Cake recipe with readymade Gulab jamun mix
A delicious and moist cake made with instant gulab jamun mix. This is an eggless cake recipe baked with all the goodness of milk.
The idea of Gulab jamun mix cake is adapted from my friend Anu’s recipe. She has made this cake with buttermilk and moist jaggery with different measurements. In my recipe, I used milk, brown sugar/jaggery and white caster sugar with oil.
Gulab jamun is an Indian traditional sweet, made by deep-frying milk dough balls later dipped into the sugar syrup. The dough mixture is traditionally made from milk solids and flour. The readymade gulaab jamun mix saves all this hard work of measuring and mixing. Just follow the few instructions on the cover to get yummy gulab jamun in minutes. If you want to try the instant mix gulab jamun recipe see my post.
What is a gulab jamun cake?
Gulab jamun cake is not a cake with Gulab jamun but a cake made with readymade Jamun flour.
It is a straightforward cake with simple pantry ingredients which saves time and effort.
As the mix itself includes the necessary leavening agents like baking powder and salt, we do not have to add extra. The pre-sifted Jamun mix gives a light texture to the cake hence makes it easier.
Why instant gulab jamun mix cake is awesome?
- Without any fancy ingredients, this Jamun cake bakes wonderfully. The recipe calls for only readymade instant gulab jamun mix with a handful of ingredients.
- Eggless cake which makes it suitable for all.
- Super moist and soft, perfect for a sudden sweet craving.
- No frosting necessary and tastes great with simple toppings like chopped mixed nuts, choco chips, dry fruits, or a sprinkle of caster sugar.
What are the ingredients?
Firstly I use the MTR gulab jamun mix which is always perfect. This recipe yields a (ten to twelve slices) 8*4″ loaf cake for 175g flour. This is approximately one cup.
Milk: Milk gives a beautifully blended taste with the needed moisture. Milk adds richness and soft texture to the cake. But please make sure that you add only the mentioned quantity of milk. Too much milk may make the cake dense and heavy.
Oil: Oil is better than butter for this recipe as I feel oil combines well with milk. Oil makes the cake lighter.
Jaggery or brown sugar: The molasses in Jaggery powder or brown sugar preserves the moisture body of the cake. Also, it gives a beautiful brown hue to our Jamun cake. The molasses helps to stimulate the leavening in the ready mix.
White sugar: I use a little portion of white sugar along with brown sugar to give a fluffy texture. Always remember to use caster sugar(powder sugar)in cake recipes as it is easy to dissolve instantly.
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Gulab jamun cake | Cake recipe with readymade Gulab jamun mix
Equipment
- Oven
- Mixing bowl
- Cake pan
Ingredients
- 175 g Gulab jamun mix (MTR brand – 1 cup roughly)
- ½ cup Jaggery powder
- or Brown sugar
- ¼ cup White sugar (powdered)
- 1/3 cup Oil (5 tbsp)
- ½ cup warm Milk
- ½ tsp Cardamom powder (or cinnamon powder)
- 1 tbsp mixed chopped nuts or dry fruits or choc chips
Instructions
Preparation:
- Measure all the ingredients and keep ready.
- If you have kept the pack for quite a while it is best practice to sift the flour before mixing.
- I used 175g MTR gulab jamun mix and if you are making a bigger cake just double up the ingredients. Make sure to choose the right sized cake pan.
- This recipe needs an 8"*4" loaf pan.
Recipe:
- Take 175g of instant gulab jamun mix powder in a metal sieve. Sift the flour into a mixing bowl. It approximately measures one (US measuring) cup. Break the lumps with a spatula and sift.
- Add 1/2 cup of fine jaggery powder. Use good quality dirt less jaggery and powder it without lumps. Instead, you can use 1/2 cup of dark brown sugar.
- Next, add 1/4 cup of powdered white sugar.
- Put 1/4 tsp of cardamom powder or cinnamon powder.
- Mix the dry ingredients well.
- Measure and add 1/3 cup of flavorless cooking oil(approximately 5 tbsp).
- Add 1/2 cup of warm milk.
- Now mix the dry and wet ingredients completely.
- Meanwhile preheat the oven to 365F(180C).
- Pour the batter into a greased or lined loaf pan. Tap it gently to remove the air bubbles and level the top.
- Bake the jamun mix cake for up to 30 minutes until done. Check after 20 minutes once with a toothpick. Bake until it comes out clean.
- Baking time differs based on the oven and baking pan.
- Let the cake cool down a bit and shift it to a plate to make slices.
- Serve this warm or cold as you wish. Shelf life is two days and inside the refrigerator stays good for a week.
Video
Notes
1) Firstly use a good quality readymade jamun mix and sift before baking.
2) You can use full Jaggery powder for a darker and moist cake.
3) There is no need for leavening agents like baking powder or soda as the mix itself has enough raising in its premix.
Nutrition
Preparation:
- Measure all the ingredients and keep them ready.
- If you have kept the pack for quite a while it is best practice to sift the flour before mixing.
- I used 175g MTR gulab jamun mix and if you are making a bigger cake just double up the ingredients. Make sure to choose the right-sized cake pan.
- This recipe needs an 8″*4″ loaf pan.
Recipe:
- Take 175g of instant gulab jamun mix powder in a metal sieve. Sift the flour into a mixing bowl. It approximately measures one (US measuring) cup. Break the lumps with a spatula and sift.
- Add 1/2 cup of fine jaggery powder. Use good quality dirt less jaggery and powder it without lumps. Instead, you can use 1/2 cup of dark brown sugar.
- Next, add 1/4 cup of powdered white sugar.
- Mix the dry ingredients well.
- Measure and add 1/3 cup of flavorless cooking oil(approximately 5 tbsp).
- Add 1/2 cup of warm milk.
- Put 1/4 tsp of cardamom powder or cinnamon powder.
- Now mix the dry and wet ingredients completely.
- Meanwhile preheat the oven to 365F(180C).
- Pour the batter into a greased or lined loaf pan. Tap it gently to remove the air bubbles and level the top.
- Sprinkle mixed chopped nuts or choco chips.
- Bake the jamun mix cake for up to 30 minutes until done. Check after 20 minutes once with a toothpick. Bake until it comes out clean.
- Baking time differs based on the oven and baking pan.
- Let the cake cool down a bit and shift it to a plate to make slices.
- Serve this warm or cold as you wish. Shelf life is two days and inside the refrigerator stays good for a week.
Tips:
1) Firstly use a good quality readymade jamun mix and sift before baking.
2) You can use full Jaggery powder for a darker and moist cake.
3) There is no need for leavening agents like baking powder or soda as the mix itself has enough raising in its premix.
I used 1 cup mix flour