This Gulab Jamun Suji Cake is one of those desserts that looks like a simple cake but tastes just like a delicious gulab jamun. The cake is soft and spongy on the inside, infused with cardamom, saffron, and rose water, and then soaked in a fragrant sugar syrup.
The best part is that you don’t need maida or any complicated ingredients to make this dessert. The batter comes together quickly, and you can even bake the cake in a kadai (Indian cooking pan) if you don’t have an oven.
- Tastes like gulab jamun in cake form
- Made with suji (semolina) instead of maida
- Soft, moist, and juicy
- Easy to make with everyday ingredients
- Can be baked in a kadai, oven, or microwave
- Flavored with cardamom, saffron, and rose water
- Perfect for festivals, celebrations, and family gatherings
- A fun Indian fusion dessert for gulab jamun lovers
For the Suji Cake
- ½ cup suji (semolina)
- ¼ cup powdered sugar
- ¼ cup curd (yogurt)
- ¼ cup lukewarm milk
- ¼ cup ghee
- ¼ teaspoon cardamom powder
- A pinch of saffron
- 1 tablespoon vanilla custard powder
- ½ teaspoon baking powder
- 1 teaspoon rose water
- ¼ teaspoon vanilla essence
For the Sugar Syrup
- ½ cup sugar
- ¼ cup water
- A little cardamom
- A pinch of saffron
For Garnishing
- Chopped pistachios, as required
Step 1 - Prepare the Cake Batter
- Firstly take a mixing bowl, add ½ cup suji and ¼ cup powdered sugar.
- We are keeping the sugar relatively low because the cake will later be soaked in sugar syrup. This keeps the sweetness balanced while giving the cake that delicious gulab jamun flavor.
- Add ¼ cup curd, ¼ cup lukewarm milk, and ¼ cup melted ghee.
- You can use a neutral cooking oil instead of ghee if you prefer, but ghee gives the cake a richer flavor.
- Now add ¼ teaspoon cardamom powder, a pinch of saffron, 1 tablespoon custard powder, and ½ teaspoon baking powder.
- Add 1 teaspoon rose water and ¼ teaspoon vanilla essence.
- Mix everything thoroughly until you have a smooth batter.
Step 2 - Rest the Batter
- Since we are using suji, don’t bake the batter immediately.
- Cover the bowl and let the batter rest for about 10 minutes.
- This resting time allows the semolina to absorb the milk and yogurt, which helps give the finished cake a soft and moist texture.
- After 10 minutes, check the consistency. The batter should be smooth and thick but pourable.
Step 3 - Prepare the Baking Bowl
- Now take a small heatproof bowl or cake tin and grease it generously with a little ghee. You can use a small cake tin instead of a bowl if you prefer.
- Pour the rested batter into the greased bowl and gently level the top.
Step 4 - Lets bake the cake
- You can bake this cake in an oven or microwave, but using a kadai is a simple option when you don’t have an oven.
- Place a kadai on the stove and preheat it over medium heat.
- Place a small stand or heatproof plate inside the kadai.
- Carefully place the cake bowl on the stand.
- Cover the kadai with a lid and bake the cake over low to medium heat for approximately 40 minutes.
- Avoid opening the lid repeatedly while the cake is baking.
- After about 40 minutes, insert a toothpick into the center. If it comes out clean, the cake is done.
- Remove the bowl from the kadai and allow the cake to cool slightly.
Step 4 - Make the Gulab Jamun-Style Sugar Syrup
- While the cake is cooling, prepare the syrup. Add ½ cup sugar and ¼ cup water to a small pan.
- Add a little cardamom and a pinch of saffron.
- Cook over medium heat, stirring occasionally, until the sugar completely dissolves and the syrup becomes slightly thick.
- You don’t need a very thick, one-string sugar syrup. A light, slightly sticky syrup works well because the cake needs to absorb it easily.
- Turn off the heat and allow the syrup to cool slightly.
Step 5 - Soak the Cake in Sugar Syrup
- Once the cake has cooled enough to handle, carefully loosen it from the bowl and turn it onto a serving plate.
- Look at that beautiful golden-brown, spongy cake!
- Now slowly pour the warm sugar syrup all over the cake.
- The cake will gradually absorb the syrup, making it soft, moist, and juicy from the inside.
- For the best flavor, allow the cake to rest for a little while so it can absorb the syrup properly.
Step 6 - Garnish and Serve
- Finally, garnish the cake with some finely chopped almonds. our delicious Gulab Jamun Suji Cake is ready!
- You can serve it soon after adding the syrup, but letting it rest for a little while gives the cake more time to absorb the syrup and makes it even more delicious.
- Every bite has the familiar flavor of gulab jamun, but with the soft texture of a cake.
Serving Suggestions
Serve Gulab Jamun Suji Cake:
- As a festive dessert
- With a scoop of vanilla ice cream
- With whipped cream
- Warm or at room temperature
- As a dessert for dinner parties
- During Diwali and other Indian celebrations
A scoop of vanilla ice cream alongside the warm, syrup-soaked cake makes this dessert even more delicious and irresistible.
- Don’t skip the resting time: Allowing the suji batter to rest for 10 minutes gives the semolina time to absorb the liquid and helps create a softer cake.
- Don’t add too much sugar to the batter: The cake is later soaked in sugar syrup, so keeping the batter moderately sweet helps maintain a balanced flavor.
- Use ghee for the best flavor: Ghee gives the cake a rich aroma that works beautifully with the gulab jamun flavors.
- Don’t make the syrup too thick: A light syrup is easier for the cake to absorb. A very thick syrup may sit on top instead of soaking into the cake.
- Let the cake absorb the syrup: For the juiciest texture, allow the cake to rest for some time after adding the syrup.
- Check the cake before removing it: Every kadai and stove behaves differently, so use a toothpick to check whether the center is fully baked.
If you loved this recipe, don’t forget to check out other recipes also..
Gulab Jamun Suji Cake Recipe | Eggless Indian Dessert
Make soft and juicy Gulab Jamun Suji Cake with semolina, yogurt, ghee,saffron, cardamom, and sugar syrup. An easy eggless Indian fusion dessert.
Ingredients
For the Cake
- 1/2 cup Semolina (suji)
- 1/4 cup Powdered Sugar
- 1/4 cup Curd
- 1/4 cup Lukewarm milk
- 1/4 cup Ghee
- 1/4 tsp Cardamom powder
- a pinch of Saffron
- 1 tbsp Vanilla custard powder
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Rose water
- 1/4 tsp Vanilla essence
For the Sugar Syrup
- 1/2 cup Sugar
- 1/4 cup Water
- a pinch of Cardamom powder
- a pinch of Saffron
For Garnishing
- Chopped pistachios, as required
Instructions
- In a mixing bowl, then add semolina - 1/2 cup and powdered sugar - 1/4 cup.
- Next add curd - 1/4 cup, lukewarm milk - 1/4 cup, melted ghee - 1/4 cup, cardamom powder - 1/4 tsp, a pinch of saffron, custard powder - 1 tbsp, baking powder - 1/2 tsp, baking soda -1/4 tsp, rose water - 1 tsp, and vanilla essence.
- Now mix well to make a smooth batter. Letthe batter rest for 10 minutes so the suji can absorb the liquid.
- Grease a small heatproof bowl or cake tin with ghee. Pour the rested batter into the greased bowl and level the surface.
- Preheat a kadai over medium heat and place a stand or heat proof plate inside.
- Now place the cake bowl on the stand, cover with a lid, and bake on low-medium heat for approximately 40 minutes.
- Check with a toothpick. If it comes out clean, remove the cake and let it cool slightly.
- To make the sugar syrup, combine sugar - 1/2 cup, water - 1/4 cup, cardamom powder - a pinch, and saffron - a pinch in a pan.
- Cook until the sugar dissolves and the syrup becomes slightly thick. Do not cook it to a very thick one-string consistency.
- Carefully remove the cake from the bowl and place it on a serving plate.
- Pour the warm sugar syrup evenly over the cake. Allow the cake to rest so it can absorb the syrup.
- Garnish with chopped almonds and serve.
Video
Notes
- Rest the suji batter for 10 minutes before baking.
- Do not make the sugar syrup excessively thick.
- Ghee gives the cake a richer gulab jamun-like flavor.
- The cake can be baked in a kadai or oven.
- Allowing the cake to rest after adding the syrup makes it softer and juicier.
- Serve with vanilla ice cream for an extra-indulgent dessert.
Does Gulab Jamun Suji Cake taste like gulab jamun?
Yes! The combination of ghee, cardamom, saffron, rose water, and sugar syrup gives the cake a flavor very similar to gulab jamun.
Can I make this cake without maida?
Yes. This recipe uses suji (semolina) instead of all-purpose flour, making it a delicious maida-free cake.
Can I bake this cake in an oven?
Yes. You can bake it in a preheated oven. The exact baking time can vary depending on the size of your baking tin and your oven, so check the cake with a toothpick toward the end of baking.
Can I make the cake without ghee?
Yes. You can substitute a neutral-flavored cooking oil for ghee. However, ghee gives the cake a more traditional gulab jamun-like aroma.
Why does the cake need sugar syrup?
The sugar syrup is what gives this dessert its signature gulab jamun flavor and juicy texture. The sponge absorbs the syrup and becomes soft and moist.
How long should I let the cake soak?
You can serve it soon after adding the syrup, but allowing it to rest for at least a little while gives the cake time to absorb more syrup and develop a softer texture.
