Gulab jamun is the quintessential Indian dessert. Soft, fried dough balls dipped in a sugary sweet syrup. My Shobana kaki (dad’s brother’s wife) is the queen of gulab jamun. When I was young, we’d go to her house for dinner parties and she’d make homemade gulab jamun, and I had the hardest time keeping my hands away from them. A lot of people don’t know it, but making gulab jamun takes a lot of skill. It’s all about the technique, and sadly it’s a technique that I rarely get right. To make it easier to enjoy my favorite dessert, I turned it into an easy cardamom-spiced Bundt cake soaked in classic saffron sugar syrup!

Quick Info

⏱️ 80 min • 🍽️ 1 servings • ⭐ 96%

Tags

[Desserts]

Ingredients

• 1 cup (2 sticks) unsalted butter, softened, plus 1 tablespoon, for greasing
• 1⅓ cups all-purpose flour
• ⅓ cup dried nonfat milk powder
• 1 cup granulated sugar
• ¾ teaspoon ground cardamom
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup water
• 1 cup granulated sugar
• ½ teaspoon saffron threads
• 8 whole cardamom pods, slightly crushed
• 1 3-inch cinnamon stick
• 1 teaspoon rose water
• 2 teaspoons fresh lime juice
• 1¾ cups powdered sugar
• 1 tablespoon dried rose petals (optional)
• 1 tablespoon chopped pistachios

Instructions Preview

1. Make the cardamom cake: Preheat the oven t…
2. Add the butter, sugar, and ground cardamom…
3. Spoon the batter into the Bundt pan and ta…

…and 7 more steps

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Recipe by: Katie Aubin, Karlee Rotoly • From: Tasty