Traditional Indian Mithai and Cake? Doesn't sound quite right does it?! To most it seems incredulous that one carry marry the flavours of the Indian dessert palate with that of the European ones. But having successfully attempted the hugely popular Mawa Cake, I knew not only was it possible, but it was absolutely divine! A warm homecoming with the heady aroma of baking.
Now those who have read my very first post, know that baking for my grandfather can be quite a challenge. But I hadn't been around for his birthday in a long time, and I really wanted to bake him something special.
My news feed of late had been flooded with stories of Rasmalai Cake. While I personally don't enjoy rasmalai, it did give me an idea. I knew I had to make a cake that had its roots in the familiar. It really was a no brainer then. No dessert is ever as popular as the Gulab Jamun, and I knew I had to attempt yet another G-jam makeover.
I started my research and realized there had been a few attempts at recreating the magic, but nothing I looked at really hit the note. I read on and picked the brain of another Baking Diva I know. Also, Monster Munchkin would want to be part of the process, so I needed something simple yet drool worthy! This recipe seemed about right. But it needed a little more to make it truly festive and celebratory. I played with a few suggestions that would complement and not overpower the actual cake. And most importantly not push it to the realm of the too-sweet-for-seconds shelf.
To be honest, I had my reservations even when I put the finishing touches. What if it was a total disaster? It seemed perfect on paper. The cake was light and baked to perfection. The frosting was not just a mouthful of oversweet fluff, and very consciously incorporated the only mithai my munchkin deigns to eat. But what if my instincts were a little off! Heart in mouth, I carted it to my grandparents' place. Sure, it looked good. But aah! The all important taste test was still waiting.
The first forkful, and my grandfather declared it a success! And it had nothin to do with the fact that his granddaughter and great grandson had baked it. For once, even my worst critic (Me!), had to nod in agreement. This was one for the kitchen heirlooms. A dessert that was going to grace my table many more times in the future!
Gulab Jamun Mix 3/4 cup
Whole Wheat Flour 3/4 cup
Sugar 3/4 cup
Milk 1 cup, warm
Vinegar 1 tablespoon
Baking Powder 1/2 teaspoon
Baking Soda 1/4 teaspoon
Oil 1/4 cup
Salt a pinch
Green Cardamoms 6
Kalakand 200 gm
Cream Cheese 180 gm
Gulab Jamuns 8 small
Preheat the oven to 180 C. Mix the vinegar in the milk and keep aside for 15 minutes. Powder the sugar with the cardamoms. Sift all the dry ingredients together and give it a twirl with a wire whisk or spoon. Make a well in the center and add the rest of the cake ingredients. Whisk it well by hand or electric whisk till well blended. Bake in a greased 8 inch round pan for 35 minutes. Let it cool completely.
Upturn the cake onto a plate and slice horizontally in the middle. Liberally soak the two halves with the syrup from the gulab jamuns. Keep aside for 10 minutes. Lightly beat the cream cheese with a fork till fluffy. Spread a thin layer over the soaked halves. On the lower half, arrange sliced gulab jamuns to cover the entire area. I sliced my gulab jamuns into three parts, but it depends on the size if the jamuns. Now place the top half of the cake over this layer. The two halves reconciled, it was time for the final touch. Run the Kalakand in the mixer till smooth and mix into the remaining cream cheese. Generously swirl over your cake, letting your inner artist run free. Slice the almonds into chunky flakes and drop all over the frosted cake.
I refrigerated the cake overnight and then brought it to room temperature before serving. But if your will power is being tested, you can dig in right away!