This eggless Gulab Jamun Mix Cake is an absolute revelation. Light, spongy, and moist, the flavour is reminiscent of the Gulab Jamun and Mawa cake. The Gulab Jamun Mix Cake is super-easy to make and has a relatively long shelf life.
Line the bottom of a 7" cake pan with butter paper.
Use a few drops of oil or ghee to grease the sides.
Infusing the Milk
Warm 1 cup of milk. Do not boil, just warm it.
Add 10 to 15 strands of saffron and 1/2 tsp Cardamom powder.
Mix well and let the flavours infuse into the milk for 10 minutes.
Other Prep
Powder 3/4 cup of granulated sugar.
Making the Gulab Jamun Cake Mix Cake
Mix together 3/4 cup of APF (maida), 3/4 cup of Gulab Jamun Mix, the powdered sugar, 1/2 tsp baking powder and 1/4 tsp baking soda.
Add 1/4 cup flavourless cooking oil to the milk and whisk well.
Add the oil + milk mix to the dry ingredients and mix with a gentle hand till you have a runny batter. Be sure to scrape the bottom as the Gulab Jamun mix tends settle at the bottom and form pockets of dry mix.
Pour the batter into the prepped baking tin.
Bake at 150C for 30 to 40 minutes.
When the Gulab Jamun Mix Cake is baked, immediately take it out of the oven and let it cool. Use a tooth pick or a paring knife to check that the cake is cooked through.
Using a sharp knife, loosen the sides of the cake from the tin and then gently overturn the tin. Tap the bottom of the tin a few times, if needed.
Cut into 8 slices and store in an air-tight tin. The cake preserves well at room temperature.