Eggless Gulab Jamun Cake and Rabri Shots

Eggless Cake topped with Instant rabri and Gulab jamun makes a very appealing and crowd pleasing dessert. A complete show stopper-the cake is flavored with cardamoms and saffron and absorbs the rabri completely to become moist and melt in the mouth delicious!

This recipe is a combination of two of the most popular recipes on the blog-Instant rabri which requires only 4 ingredients and 4 minutes to make and ‘Gulab Jamun Mix’ cake which tastes like a mawa cake flavored with cardamoms and saffron. You can use any eggless cake recipe from the blog, though the gulab jamun cake goes really well with the rabri. I did make the rabri just a little bit thinner than I normally do as I wanted it to get absorbed by the cake.

I used 2 oz square plastic cups, and got around 50 servings. You can bigger cups, just cut the cake accordingly to fit into the shot glasses. If you don’t have shot glasses- put the cake in a large 9*13 pan, poke with a tooth pick and cover completely with hot rabri.  If serving as a large cake, set it aside in the refrigerator, overnight or few hours.Top with gulab jamun and chopped nuts.

Other Eggless desserts to try are-

No eggs,gelatin or agar agar Mango Mousse,

Whole Wheat Eggless Tutti Frutti Britannia Style Cake

Better Than Anything Eggless Poke Cake

Vegan Dates and Walnut cake

Eggless Spiced Cake with Streusel Topping

Moving on to the recipe, here is the written recipe, followed by the step by step pictorial one-

Yields 48 Cake and Rabri Shots

Eggless Gulab Jamun Cake and Rabri Shots

Eggless Cake topped with Instant rabri and Gulab jamun makes a very appealing and crowd pleasing dessert. The cake is flavored with cardamoms and saffron and absorbs the rabri completely to become moist and melt in the mouth delicious!

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

    For Eggless Gulab Jamun Cake
  • 3/4 cup Gulab Jamun Mix, I used Gits Gulab Jamun Mix,
  • 3/4 cup All Purpose Flour/Maida
  • 3/4 cup sugar
  • 1 cup milk
  • 1/4 cup any odorless oil(I used canola)
  • 1/2 tsp vanilla extract/essence
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking Soda
  • 1/2 cardamom powder/elaichi powder
  • 8-10 strands of saffron/kesar,crushed by hand
  • For Instant Rabri
  • 1 1/2 cups Milk powder(I used Nido brand)
  • 7 0z/200 gms/1/2 can of Condensed milk
  • 250 ml heavy whipping cream
  • 1 1/4 cup milk
  • Green cardamom powder
  • few strands of saffron
  • For assembling
  • 24 Gulab Jamuns cut in half
  • Chopped almonds,pistachios and saffron for garnishing
  • 48 square mini 2 oz clear cups for serving

Instructions

    For Eggless Gulab Jamun Cake
  1. Grease and flour a 2 quart/ 8*11 pan
  2. Preheat oven to 350 F/180 C
  3. Sieve Gulab Jamun Mix,flour,sugar,baking soda and baking powder
  4. Add cardamom powder and crushed saffron strands
  5. Whisk milk and oil and vanilla extract/essence
  6. Slowly add in the dry ingredients to the wet ones(Do not use whisk or beater)
  7. Use spatula to break any lumps or solids and make smooth batter, being careful not to over mix
  8. Pour batter in prepared pan. Tap on the counter a couple of times to remove any air pockets
  9. In middle rack, bake for 25-28 minutes,or till toothpick inserted in center comes clean(Mine was done in 27 minutes)
  10. Cool in pan for 15-20 minutes for cake to cool before inverting onto a platter
  11. Once cool, cut into small square pieces,making sure it will fit in the serving cups
  12. For Rabri
  13. In a bowl mix milk powder,condensed milk,whipping cream,elaichi/cardamom powder and saffron.
  14. Microwave for 2 minutes, stir well after.
  15. Microwave for 1 minute,stir well after.
  16. Microwave again for 1 minute and stir well
  17. Add the milk and mix well
  18. For assembling
  19. At the bottom of each cup, put a spoonful of the rabri
  20. Place a small square of the cake and pour rabri all over and around the cake(Should cover the cake completely and be level with the cake)
  21. Cover and place in refrigerator for few hours
  22. If the cake absorbs the rabri after cooling, add some more, making sure the rabri is level with cake and cake pieces are fully soaked in rabri. Top with half of a gulab jamun and garnish with nuts and saffron

Notes

If you are in a rush-then take a toothpick and poke the cake all over with the toothpick. After cutting the cake into small bite size squares, pour hot rabri on top and let it cool. Then place each soaked square in the shot glass/cup and pour more rabri on top so it completely covers the cake pieces. I used the cake and rabri shots after 12 hours and felt this step was not needed. I could have directly placed the cake squares into the shot glasses and covered with the rabri. But if you are going to consume the dessert the same day, go ahead and cut and soak in hot rabri before placing the cake pieces in shot glasses. I have used canned gulab jamuns, you can use fresh ones. I also put the cut gulab jamuns on paper towel, cut side on the paper towel for a few minutes to absorb excess syrup. It can be served individually like I have done or as a large cake. Just make sure to poke holes and cover the cake in rabri from all sides so it gets to absorb. If serving as a large cake, set it aside in the refrigerator, overnight or few hours.

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https://www.foodfitnessbeautyandmore.com/eggless-gulab-jamun-cake-and-rabri-shots/

Here is the step by step pictorial recipe-

Ingredients

Sieve Gulab Jamun Mix,flour,sugar,baking soda and baking powder
Add cardamom powder and crushed saffron strands

Whisk milk and oil and then add vanilla extract

Slowly add in the dry ingredients to the wet ones(Do not use whisk or beater)
Use spatula to break any lumps or solids and make smooth batter, being careful not to over mix
Pour batter in prepared pan. Tap on the counter a couple of times to remove any air pockets

In middle rack, bake for 25-28 minutes,or till toothpick inserted in center comes clean(Mine was done in 27 minutes)
Cool in pan for 15-20 minutes for cake to cool before inverting onto a platter

Instant Rabri-

In a bowl mix milk powder,condensed milk,whipping cream,elaichi/cardamom powder and saffron.

Microwave for 2 minutes, stir well after.
Microwave for 1 minute,stir well after.
Microwave again for 1 minute and stir well
Add the milk and mix well

Optional step– if using the dessert right away-Pour hot rabri on the cut cake and leave it for some time to get absorbed by cake

Pour a spoonful of rabri in each of the shot glasses, this helps to ‘glue’/hold the cake in place

Place a small square piece of rabri soaked cake in the shot glass

Pour rabri all over and around the cake(Should cover the cake completely and be level with the cake,here I have purposely shown half filled shot glasses)
Cover and place in refrigerator for few hours
If the cake absorbs the rabri after cooling, add some more, making sure the rabri is level with cake and cake pieces are fully soaked in rabri

Top with half a Gulab jamun and chopped nuts

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2 Responses

  1. Anu Mallick Tatini
    Made this couple of days ago for a small get together and it was definitely a show stopper with no compromise in taste. I did substitute the Rabri with my own Rabri recipe. As my Rabri is thicker in consistency & I didn’t want to thin it, I soaked the cake with some warm milk which I sweetened with a little bit of sugar. Excellent recipe! Please do make this for your next party/get together. You will hear many “wow”s. Thanks Food Fitness & Beauty!
    • Aanchal Gupta
      Thank you Anu for sharing your feedback. Soaking in sweetened milk is a good option as well. It sure is a showstopper. I made it for a couple of parties and my friends couldn’t stop raving about the presentation and taste. Thanks once again

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