Monday, December 26, 2016

Eggless whole wheat gulab jamun cake!

Wish you all a Merry Christmas and Very happy new year 2017!

This Gulab jamun cake is a delicious mild sweetened cake and you can enjoy as dessert or a tea time snack!
And i used whole wheat flour, And  no eggs or no all purpose flour (Maida)..

This cake is very easy to prepare just follow the method and use the right measurements! (This is the basic you need to follow while baking)

And feel free to get back to me if you have any doubts in the recipe!

I adopted this recipe from one of the baking group and adjusted accordingly.

Here is a recipe:

Ingredients :

MTR Gulab jamun mix : 3/4 cup
Whole wheat flour : 3/4 cup (I used stone ground wheat flour)
Sugar : 3/4 cup
Milk : 1 cup (boiled and cooled milk it should be at room temperature)
Vegetable oil : 1/4 cup (Any flavorless or odor less oil)
Baking powder : 1/2 tea spoon
Baking soda : 1/4 tea spoon
Cardamom pods : 8

Method :

* Preheat the oven at 180 degree.

* Grease and dust the cake pan (I used loaf tin).

* In a small mixer jar (it should be dry) add sugar and seeds of cardamom(peel the skin and use the seeds) and make a powder.
(Using fresh seed gives more aroma and it enhances the taste)

* To the same jar add in gulab jamun mix and grind the powder for 30 seconds.
(Eventhough its already in powdered form but it ensures no lumps were found in jamun mix)

* Take a big bowl and sieve together the whole wheat flour,baking powder and baking soda for 3 to 4 times.
(3-4 times sieving gives cake a good texture)

* Now add in the sugar mixture,jamun powder to whole wheat flour, take a dry spoon and mix it nicely for 2 minutes.

* Add in the oil and mix properly.

* Gradually add milk and fold the batter gently and make sure there were no lumps found!

* Immediately pour the cake batter into cake tin and tap the tin on work place for 2 times and put it in the oven.
(tapping the tin: it ensures no air bubbles in the batter while transferring from bowl to cake tin)

* Bake at 180 for 35 to 40 minutes. 
(Temperature in every oven is different so keep checking after 30 minutes by pricking the center of the cake using tooth prick! )

* My Cake was beautifully baked at 39 minutes! But i wanted golden crust so baked till 43 minutes!!