Description
This Gulab Jamun Bundt Cake is a rich and aromatic Indian fusion dessert, combining the flavors of classic gulab jamun with a soft, moist cake infused with cardamom, rose, and sweet syrup. Topped with gulab jamuns, condensed milk glaze, and dried rose petals, this elegant cake is perfect for festivals, celebrations, or a unique twist on traditional Indian sweets!
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cardamom powder
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 1 cup yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup rose syrup (optional)
For the Sugar Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon rose water
For the Topping:
- 6–8 Gulab Jamuns
- 1/2 cup sweetened condensed milk or white glaze icing
- Dried rose petals for garnish
Instructions
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Prepare the Cake Batter:
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and cardamom powder.
- In another bowl, beat butter and sugar until light and fluffy.
- Add yogurt, milk, vanilla extract, and rose syrup (if using), mixing until smooth.
- Gradually fold in the dry ingredients, mixing until just combined.
-
Bake the Cake:
- Pour the batter into the prepared bundt pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
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Make the Sugar Syrup:
- In a saucepan, heat sugar, water, cardamom powder, and rose water until the sugar dissolves completely. Let it cool.
-
Soak & Glaze:
- Once the cake is baked, let it cool slightly.
- Poke small holes in the cake and drizzle the sugar syrup evenly for extra moisture.
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Decorate:
- Pour sweetened condensed milk or white glaze icing over the cake.
- Arrange gulab jamuns on top and sprinkle with dried rose petals for a beautiful finish.
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Serve & Enjoy:
- Slice and serve this luxurious Indian-inspired dessert warm or at room temperature.
Notes
- For extra gulab jamun flavor, mix gulab jamun syrup into the cake batter.
- Add saffron strands to the sugar syrup for a richer aroma.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Indian Fusion
