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Gulab jamun cake

• Gurdeep Loyal

Published: April 26, 2022 at 2:02 PM

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Serves 8 - 10

A little effort

Total time: 2 hrs

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Gulab jamun are syrup-soaked Indian milk doughnuts that have a squidgy, spongy texture and fragrantly scented flavour. This mash-up combines banana-infused doughnuts with a coconut-biscuit base and dulce de leche caramel

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Try this Indian banoffee pie, then check out our gulab jamun, mango shrikhand, carrot-halwa millionaire bars and more Indian recipes here. See our dulce de leche recipe to make your own from scratch to use in this cake.

Ingredients

Nutrition

• 150g unsalted butter

  melted, plus extra for the tin

• 300g Nice or digestive biscuits

• 1 tsp grated nutmeg

• 1 tsp ground cinnamon

  plus extra to serve

• 397g tin caramel dulce de leche

• 2-3 large ripe bananas

  sliced

• 300ml double cream

  whipped to soft peaks

• cocoa powder

  to serve (optional)

SUGAR SYRUP

• 750g caster sugar

• 6 green cardamom pods

  bashed

• 1 lemon

  juiced to make 1 tbsp

GULAB JAMUN

• 75g semolina

• 375g whole milk powder

• 65g plain flour

• 1 tsp baking powder

• 3 tbsp banana milkshake powder

  (optional)

• 20 saffron strands

• 2 tbsp ghee

• 75ml double cream

• sunflower oil

  for deep frying

Nutrition: Per serving (10)

• kcal907
• fat59.7g
• saturates32.8g
• carbs74.3g
• sugars47.3g
• fibre2.1g
• protein16.9g
• salt1.4g

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Method

• step 1

  Start by making the biscuit base. Butter and line the base and sides of an 20cm springform cake tin with baking paper. In a food processor, whizz together the biscuits, nutmeg, cinnamon and ½ tsp of fine sea salt until you have very fine crumbs. With the processor pulsing slowly, gently trickle in the melted butter until a damp sandy rubble forms. Tip the crumbs into the tin, then use the bottom of a small cup to press into the bottom and up the sides of the tin until evenly compressed around the tin. Put in the freezer to set for 1 hour.

• step 2

  Next make the sugar syrup and gulab jamun. In a small pan, bring the sugar, cardamon pods and 950ml of water to a boil for 2-3 minutes. Mix through the lemon juice, cover with a lid and leave to simmer on a very low heat. In a small bowl, mix the semolina with 4 tbsp of water and leave it to swell for 5 minutes. Next, in a large bowl, mix together the milk powder, flour, baking powder and milkshake powder (if using). Stir through the semolina, using your hands to break up any clumps.

• step 3

  Separately, pour 100ml of just-boiled water into a small jug along with the saffron strands and ghee – whisk well so the ghee melts totally, and let it infuse for 1 minute. Then pour the cream into the same jug and whisk again. Slowly stir the wet ingredients into the dry, using your hands to gently bring together the ingredients into a soft, supple dough. Cover with a damp tea towel and leave in the fridge to rest for 20 minutes.

• step 4

  Fill a pan no more than a third full with oil and heat to 150C or until a cube of bread browns in 45 seconds. Roll the dough into 24 tightly compacted spheres – ensuring there are no cracks on the surfaces. Fry five or six at a time for 5-6 minutes, gently turning them with a metal frying spoon, until they are cooked through and dark golden brown on the outside.

• step 5

  Drain on kitchen paper, let them cool for 1 minute then drop them into the sugar syrup, submerging them fully, and let them absorb the syrup for 10 minutes before emptying onto a tray.

• step 6

  To assemble, remove the biscuit base from the freezer and line with halves of gulab jamun, placed flat-side down.

• step 7

  Gently spoon over the caramel dulche de leche, ensuring it gets into all of the gaps. Top the caramel with chopped banana, spoon or pipe over the whipped cream, and decorate with more banana and gulab jamuns. Sprinkle with a dusting of cocoa powder and serve.

Discover more of our best banana recipes

Authors

Gurdeep Loyal

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