Gulab Jamun is India's favorite dessert. Honestly I don't know anyone who wouldn't want one of these delicious treats. These fried sweet dumplings, you will keep begging for more. So, why not put gulab jamun, and cake together? It's good, very good.
Gulab Jamun is so good but it does take a while, even with a mix.
A mix takes 3 hours, just to soak in the syrup! Honestly I just buy gulab jamun, but your gulab jamun for cake will taste very fresh if you make it the harder way.
Cardamom and rose water is essential to a gulab jamun. That's why I incorporated it into this cake. Make sure not to skip out on the rose water! It brings a great flavor to the buttercream frosting.
I made 4, 6" cakes, but ended up using only 3 layers. I used some more frosting and the last layer, to make this small cake. There was a little hole in the cake (🙄) so I squeezed a gulab jamun in, for a surprise!!!
Time: 1 hour 45 minutes
vanilla cake plus 2 teaspoons powdered cardamom (I did 3, 6" cakes)
Rose buttercream (Double it)
Pink food coloring
15 mini gulab jamun
To prep: cut 10 gulab jamun into small pieces. Take 1/4 cup of your buttercream and color it with the pink food coloring.
Layer your cooled cakes, with frosting, 1/2 cut up pieces of gulab jamun, repeat this one more time. Add your last slice of cake, and frost the whole thing so no cake shows, or make a naked cake like I did.
Pipe rosettes into the top of your cake and serve with a ring of gulab jamun, and pistachios.
- The Bored Baker 👩🏽🍳