Apologies for the infrequent posts in here. Been busy with different kinds of documentation works lately and cooking is limited to quick, rushed up sprints. Anyways, baked this quick cake today that I couldn’t postpone this post to anytime later. This is made of gulab jamun mix and is devoid of all purpose flour. Yes, gulab jamun mix! I couldn’t believe myself looking at the soft spongy texture it acquired despite being a complete wheat flour cake. This is the second experiment with wheat flour in recent times that proved cakes with only wheat flour can also turn spongy(less dense). I think I have come across Anu’s recipe on a facebook baker’s group few weeks earlier and it caught my eye on the saved lists today. So when I resolved to make a sweet treat, straight away went for it.
I have used a pressure cooker to bake and it came out moist with a satisfying crumb – almost tasted like Soda Bottle Openerwala’s mawa cake. 😀
Prep Time: 5 minutes
Cook Time: 30-40 minutes
Serves: 8 – 10 slices
½ cup Gulab Jamun Mix powder (I used Gowardhan’s)
½ cup Whole Wheat flour
½ cup Powdered sugar
½ tsp Baking powder
¼ tsp Baking soda
A pinch of salt
¼ tsp Vanilla Essence
½ cup milk
¼ cup oil (odorless, I used Sunflower oil)
- Mix all the dry ingredients into a homogenous mixture with a whisk or just bare hands. Sifting is optional. Just ensure there are no lumps.
- Whisk together all the wet ingredients.
- Fold in dry ingredients in two batches to the wet mixture. Mix well.
- Line a baking tin with some butter/ghee/oil and dust with some flour or simply use a butter paper. Pour in the batter.
- Bake it in an oven at 180^C or inside a pressure cooker following the cooker cake method for 30 min. Check for doneness with a toothpick or knife.
- I have sprinkled a mix of oats, sesame seeds and thin hyderabadi seviya. This is purely optional.
I have used a 1 lb Loaf Tin, 18 x 9 cm (7″ x 3.5″)which can hold double the measures used in the recipe. You can use any pan, but as the pan size becomes more shallow, you have to check frequently for doneness. That tiny pinch of salt balances the mild sweetness of the gulab jamun premix and lifts the taste. It is completely optional though.
- I have substituted buttermilk for milk on the following day and it came out just as perfect as the one with milk.
- The sugar quotient of this recipe can be upped if you want it to be super sweet. You could stick to the above mentioned measure, if you are going to add a glaze or frosting.