Gulab Jamun Cake As Made By Hetal Vasavada Recipe By Tasty

GULAB JAMUN CAKE AS MADE BY HETAL VASAVADA RECIPE BY TASTY

Steps:

• 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.
• 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.
• Spoon the batter into the Bundt pan and tap the pan on the counter 3-5 times to remove air bubbles.
• Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• 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.
• 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.
• In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
• Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.
• Slice and serve.
• Enjoy!

GULAB JAMUN CAKE AS MADE BY HETAL VASAVADA RECIPE BY TASTY

Steps:

• 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.
• 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.
• Spoon the batter into the Bundt pan and tap the pan on the counter 3-5 times to remove air bubbles.
• Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• 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.
• 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.
• In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
• Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.
• Slice and serve.
• Enjoy!