Diwali Special: The Gulab Jamun Bomb Cake
It’s that crackling time of the year where we are dropping bombs at shopping malls, restaurants, teen patti and poker nights and all those events that shout HAPPY DIWALI! Happiness is the vibe and kurta-pyjama is the style. With new trends to follow, it’s insane how we still stick to our desi roots. This Diwali Special recipe is my take on our traditional Indian sweets twisted to form an eye popping dessert madness.
A style inspired from one of the legendary Indian chefs, Chef Vineet Bhatia; this one has a sheer touch of genius to it.
A no stress, no bake, easy recipe that will blow everyone’s mind and surely get you bragging rights over people who think chocolates and brownies are appropriate as Diwali offerings… I mean C’mon Yaar, its DIWALI!!
Sponge Cake for the base, cut into 1 inch slice to form the base of the cake. Buy a regular sponge cake from your local bakery.
- 6 - 8 Gulab Jamuns (big ones), cut into halves.
- 3 - 4 tbsps. of rose water
- 3 cups of milk
- 1 cup of condensed milk
- 200 gms. of fresh cream
- A few strands of saffron
- ½ tsp. of elaichi powder
- 1 tsp. of gelatin, dissolved in luke warm water.
Heat the milk in a pan on a medium flame, till it is reduced to half its quantity. You will notice the milk will get thicker than its original form. Allow it to cool.
While the milk is cooling down, grease the cake tin with very little butter. Cut the sponge cake into 1 inch slices and line it at the base of the cake tin. Press it down with your fingers. If you happen to have any gaps in the base, cover it up with bits of sponge cake; ensure the base is completely covered with the cake.
Pour the rose water over the base to moisten the layer of cake and give it a rose essence. You can use a pastry brush to do so for best even results.
Place the halved gulab jamuns on the sponge cake base and cover the surface entirely.
In a large bowl, add the reduced milk, condensed milk, cream, a few strands of saffron and elaichi powder. Whip this up with a whisk till it all combines well.
Add the gelatin and continue to whisk till the entire gelatin has incorporated in the mixture.
Pour this mixture over the Gulab jamun cake base. Immediately, place it in the freezer for 15 mins to shock the temperature and allow it to set.
Remove the cake from the freezer and Garnish it with Chopped Pistachios and place it back again in the fridge for about 2 hours and allow it to set. After 2 hours if you feel the cake is still wobbly, put it back in the freezer to set it completely.
Once the cake is set, leave it at room temperature for 2-3 minutes before demoulding the cake from the cake tin.
Scatter Motichoor ladoo as garnish and place silver varak as a final touch.
*Use cake tins with a clip, it makes demoulding the cake a lot easier.
*You can grate a bit of nutmeg in the mixture for an extra spice punch to the cream mixture.
*Make sure the gelatin is mixed well to avoid lumps in the mixture.
*While cutting pieces of the cake. Dip your knife entirely in warm water and wipe it dry before you make the cut. Repeat this step for each cut for a clean cut that will add to the finesse of this heavenly Gulab Jamun Cake.
It’s a hassle free and a modern approach to our Indian culinary culture. Try this out and you will make all the “FOODIES” around you feed their mobile phones and social media profiles to make you a ROCKSTARR!! Keep Rocking and Live Responsibly this holiday season!
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Article and Images- Harsh Dixit
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