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.

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.