Gulab Jamum-Inspired Cake

OK, Fellow Fizzles, you know I enjoy a good Gulab Jamum now and then. Except that it breaks all the food rules. All of them. Health rules AND my cooking rules.

Health wise, these are deep fried heart attacks soaked in a bed of diabetic inducing sugar.

More importantly, It defies MY ultimate personal cooking rules too (Minimum Effort, Maximum Yum), there’s dough that needs to be kneaded, then made into the right consistency, then made into little individual balls, then deep fried, bit by bit until they are the perfect texture.

No-thank you

But I like the taste of Gulab Jamum. And I think it’s the milk powder-yness of it all. Which is not the unhealthy part anyway. And thus began my quest for a yummy healthier easier alternative.

And I found Jamum Cupcakes, complete with visual instruction. Almost perfect for me, because I took it a couple of steps further to make it even easier: a big cake instead of cupcakes and changed some of the proportions to better suit MOI.

Pretty simple: (This basically serves one or maybe two, so feel free to double)

Dry mix: 1 cup milk powder, 1/2 cup flour, 1/2 tsp baking powder, 2 tbsp sugar, 2 tbsp semolina(optional)

Wet ingredients: 2 tbsp butter (melted), 1/2 cup milk

Put in baking tray/dish, and Bake at 170C for about 20 min:

While that’s happening, heat up 1/3 cup brown sugar and 1/2 cup water in a saucepan and bring to boil. Let it simmer on low heat for a few minutes, until syrup-y texture… Feel free to double the sugar syrup if you want it sweetened like an authentic Gulab Jamum, or thin it out a bit with water for more moisture…


Poke holes in cake with a fork, and spread the syrup over. leave to soak.

Cut up and Eat:

Now SFizzle can have her Gulab Jamum cake and eat it.

This makes her happy.

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