Eggless Gulab Jamun Cake from Scratch | Soft, Moist & Soaked in Syrup

🍰 Eggless Gulab Jamun Cake (Without Ready-Made Mix) Soft, aromatic, and soaked in rose-cardamom syrup — this fusion dessert brings the taste of traditional gulab jamun into a moist, fluffy cake. Made completely from scratch — no packet mix, no shortcuts. 🔸 Ingredients For the Cake All-purpose flour – 1½ cups Full-fat milk powder – ½ cup Baking powder – 1½ tsp Baking soda – ½ tsp Salt – ¼ tsp Cardamom powder – 1 tsp Unsalted butter – ½ cup (softened) Sugar – ¾ cup Yogurt – ½ cup (plain, thick) Milk – 1½ cups total (½ cup in batter + 1 cup extra for soaking layer) Rose water – 1 tsp (optional but authentic) Lemon juice or vinegar – 1 tsp For the Sugar Syrup Water – 1 cup Sugar – ½ cup Cardamom pods – 2 Saffron strands – few (optional) Rose water – 1 tsp For Garnish Crushed pistachios or almonds Dried rose petals (optional) 1–2 tsp melted ghee (optional, for shine & aroma) 🔹 Instructions 1. Preheat Preheat oven to 350°F / 175°C. Grease a 6-cup bundt pan and dust with flour. 2. Mix Dry Ingredients In a bowl, whisk together flour, milk powder, baking powder, baking soda, salt, and cardamom powder. 3. Cream Wet Ingredients In another bowl, beat softened butter and sugar until pale and fluffy. Add yogurt, ½ cup milk, rose water, and lemon juice. Mix until smooth. 4. Combine Batter Fold dry mixture into wet mixture gently. Do not overmix — batter should be smooth and slightly thick. 5. Bake Pour into the prepared bundt pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10–15 minutes before removing from the pan. 🔹 Make the Sugar Syrup In a saucepan, combine 1 cup water + ½ cup sugar. Boil and simmer for 5–7 minutes until slightly sticky. Add cardamom, saffron, and rose water. Let it cool until warm — not hot. 🔹 Soak the Cake While the cake is still warm: Poke small holes all over with a skewer. Pour the warm syrup slowly in batches. Once absorbed, drizzle the remaining 1 cup milk over the cake (it will give that gulab jamun soaked texture). Let rest 2–3 hours or overnight. 🔹 Garnish & Serve Sprinkle chopped pistachios, rose petals, and brush the top with a little ghee for that rich gulab jamun aroma. Serve at room temperature or slightly warm. 💡 Tips Full-fat milk powder = authentic gulab jamun flavor. Don’t skip. The extra milk layer adds moisture — adjust based on your preference for soak level. Use warm syrup, never hot, or cake may turn soggy. Best served next day when fully soaked and flavors develop. #EgglessGulabJamunCake #GulabJamunCake #NoMixCake #HomemadeCake #EgglessDessert #FusionDessert #IndianDessert #AshFoodLab #MadeFromScratch #FestiveDessert #RoseCardamomCake #IndianSweets