Gulab jamoon is one that is liked by everyone . My hubby loves it more than my kids. I made gulab jamoons and had an extra pack of jamoon mix with which I wanted to try a different cake. I usually don’t use maida in my kitchen but this mix contains maida. I have tried my best to make it healthy by adding wheat, eggs and nuts to it. To my surprise the cake turned out so yummy. Do try this and enjoy it ! Happy baking !
⏲PREP TIME : 20 minutes
⏲BAKE TIME : 45 minutes
🍜CUISINE : International
🥘COURSE : Dessert
🍴YIELD : 12 servings
INGREDIENTS REQUIRED :
Gulab jamoon mix pack – 1 & 1/2 cup (180 gm)
Wheat – 3/4 cup ( 90 gm)
Milk – 1 cup (250 ml)
Baking soda – 1/4 tsp
Baking powder – 1.5 tsp
Egg – 2
Brown sugar – 1 cup
Butter – 52 gm
Fruit essence – 1 tsp
Nuts for topping
METHOD :
Preheat the oven at 180°C and line the baking pan with parchment paper and set aside.
In a pan heat milk and butter together till butter melts. (Do not boil.) Keep it aside.
Sift wheat flour , jamoon mix, baking powder and baking soda and keep it aside.
In a large bowl, add eggs, vanilla extract and sugar.
Whisk them well until sugar dissolves.
Add the butter and milk mixture to it.
Now add the sift dry ingredients and whisk well.
Whisk them well without lumps .
Transfer the batter to the lined baking pan.
Top it with some flour dusted nuts .
Tap the baking pan before baking.
Bake it at 150 °C for 45 minutes or until a tooth pick comes out clean.
When it is done, cool the baking pan on a wire rack.
Slice it and enjoy when it comes to room temperature.
NOTE :
I have used 9″ × 3 1/2″× 2″pan.
Do not over mix the batter.
You may refrigerate the left overs and warm it for next day use.
Make sure the ingredients are in room temperature.
Each oven is different so check the oven after 30 minutes of baking. (Using tooth pick ).
Use flour (same flour which is used for cake ) dusted nuts to avoid nuts sinking at the bottom of the pan.
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