housewivesdiary: GULAB JAMUN MIX MAWA CAKE

GULAB JAMUN MIX MAWA CAKE

(Pressure Cooker Method)

Mawa cakes are cardamom infused soft and buttery cakes sold in Irani cafes or bakeries. The star ingredient of mawa cake is of course mawa/khoya/khoa/milk solids but in my recipe I replaced mawa with instant gulab jamun mix.

Yesterday was my husband’s birthday but being unwell I was not able to do much so I decided to atleast make a cake for him. So this mawa cake with gulab jamun mix happened!!! And voila it was a success; Chaitanya as well as his colleagues loved the mawa cake.

Instant gulab jamun mix contains milk solids, maida, soda bi carbonate and solid fats so I decided it was safe to be used in a cake. I used MTR gulab jamun mix and added some colorful sprinkles to make it little interesting.

Do try this recipe as you will be amazed when you taste this mawa cake as it tastes just like the Irani bakery mawa cake soft, spongy and buttery and super yummy!!

Preparation Time : 15 mins

Cooking Time : 1 hr

Makes : 6 "cake

Ingredients:

· 1 cup all-purpose flour/maida

· 1 cup instant gulab jamun mix

· 1 cup milk

· ½ cup sugar

· ½ cup butter at room temperature

· 1/4^th tsp baking powder

· 1/4^th tsp baking soda

· ½ tsp cardamom powder

· ½ tsp vanilla

· 1/4^th cup colourful sprinkle/nuts/choco chips (Optional)

Method:

Sift all-purpose flour, gulab jamun mix, salt, baking powder and baking soda together.

Mix milk, powdered sugar, oil, cardamom powder and vanilla extract.

Slowly add dry mixture to wet mixture and whisk slowly until no traces of flour remain.

Add the sprinkles and fold gently.

Grease a small 6” pan and pour the batter. Tap the cake pan on kitchen counter to removes air bubbles.

Preheat the pressure cooker for 5 minutes with a plate or a stand at the bottom and with the lid closed. (No water, no gasket, no weight valve)

Place the cake pan gently inside the cooker. Close the lid and cook for 1 hr on low flame.

Insert a toothpick at the center of the cake to check whether it is fully cooked or not. If the cake is fully cooked it will leave the sides of the cake pan and also the toothpick will come out clean.

Remove the cake pan and let the cake cool down for 10 minutes in the cake pan itself.

Gently invert the cake pan onto to cooling rack or a plate and let it cool completely before serving.

Serve with tea or coffee.

You can also checkout my recipe for orange cake using besan/chickpea flour, which is a vegan, eggless, gluten free and grain free recipe.

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