Eggless Gulab Jamun Cake and Rabri Shots
Eggless Cake topped with Instant rabri and Gulab jamun makes a very appealing and crowd pleasing dessert. The cake is flavored with cardamoms and saffron and absorbs the rabri completely to become moist and melt in the mouth delicious!
Equipment
- 2 glass bowl
- 1 rectangular pan for baking
- 1 measuring cups and spoons
- 1 spatula
- 48 shot glasses
Ingredients
For Eggless Gulab Jamun Cake
- 3/4 cup Gulab Jamun Mix I used Gits Gulab Jamun Mix,
- 3/4 cup All Purpose Flour/Maida
- 3/4 cup sugar
- 1 cup milk
- 1/4 cup any odorless oil I used canola
- 1/2 tsp vanilla extract/essence
- 1/2 tsp Baking powder
- 1/4 tsp Baking Soda
- 1/2 cardamom powder/elaichi powder
- 8-10 strands of saffron/kesar crushed by hand
For Instant Rabri
- 1 1/2 cups Milk powder I used Nido brand
- 7 0 z/200 gms/1/2 can of Condensed milk
- 250 ml heavy whipping cream
- 1 1/4 cup milk
- Green cardamom powder
- few strands of saffron
For assembling
- 24 Gulab Jamuns cut in half
- Chopped almonds pistachios and saffron for garnishing
- 48 square mini 2 oz clear cups for serving
Instructions
For Eggless Gulab Jamun Cake
- Grease and flour a 2 quart/ 8*11 pan
- Preheat oven to 350 F/180 C
- Sieve Gulab Jamun Mix,flour,sugar,baking soda and baking powder
- Add cardamom powder and crushed saffron strands
- Whisk milk and oil and vanilla extract/essence
- Slowly add in the dry ingredients to the wet ones(Do not use whisk or beater)
- Use spatula to break any lumps or solids and make smooth batter, being careful not to over mix
- Pour batter in prepared pan. Tap on the counter a couple of times to remove any air pockets
- In middle rack, bake for 25-28 minutes,or till toothpick inserted in center comes clean(Mine was done in 27 minutes)
- Cool in pan for 15-20 minutes for cake to cool before inverting onto a platter
- Once cool, cut into small square pieces,making sure it will fit in the serving cups
For Rabri
- In a bowl mix milk powder,condensed milk,whipping cream,elaichi/cardamom powder and saffron.
- Microwave for 2 minutes, stir well after.
- Microwave for 1 minute,stir well after.
- Microwave again for 1 minute and stir well
- Add the milk and mix well
For assembling
- At the bottom of each cup, put a spoonful of the rabri
- Place a small square of the cake and pour rabri all over and around the cake(Should cover the cake completely and be level with the cake)
- Cover and place in refrigerator for few hours
- If the cake absorbs the rabri after cooling, add some more, making sure the rabri is level with cake and cake pieces are fully soaked in rabri. Top with half of a gulab jamun and garnish with nuts and saffron
Notes
If you are in a rush-then take a toothpick and poke the cake all over with the toothpick. After cutting the cake into small bite size squares, pour hot rabri on top and let it cool. Then place each soaked square in the shot glass/cup and pour more rabri on top so it completely covers the cake pieces. I used the cake and rabri shots after 12 hours and felt this step was not needed. I could have directly placed the cake squares into the shot glasses and covered with the rabri. But if you are going to consume the dessert the same day, go ahead and cut and soak in hot rabri before placing the cake pieces in shot glasses. I have used canned gulab jamuns, you can use fresh ones. I also put the cut gulab jamuns on paper towel, cut side on the paper towel for a few minutes to absorb excess syrup. It can be served individually like I have done or as a large cake. Just make sure to poke holes and cover the cake in rabri from all sides so it gets to absorb. If serving as a large cake, set it aside in the refrigerator, overnight or few hours.
Tried this recipe?Let us know how it was!