Step 1: Prepare the Gulab Jamun Dough & Soak Rava
Take 1 tablespoon of unroasted semolina (rava) in a small bowl, add 2 tablespoons of water, and let it soak for 3 to 4 minutes.
In a large mixing bowl, combine 1 cup of milk powder, 1.5 tablespoons of maida, and ½ teaspoon of baking powder.
Add 1 teaspoon of ghee to the dry mixture and gently rub it using your hands (like you would for puttu flour) until it resembles a crumbly texture.
Mix in the soaked rava and blend it well with the crumbly mixture without forming lumps.
Gradually add warm milk in small quantities to knead a soft, sticky dough. Cover and let it rest for 10 minutes.
Step 2: Make the Sugar Syrup
In a pan, combine 1 cup of sugar, 1.5 cups of water, and 3 crushed cardamom pods.
Bring it to a boil until the sugar dissolves completely and a light syrup is formed. Turn off the heat and keep it covered to stay warm.
Step 3: Shape and Fry Gulab Jamun
After 10 minutes, check the dough. If it feels too stiff, add a teaspoon of warm milk.
Grease your hands with a little oil or ghee and roll the dough into smooth, crack-free small balls.
Heat oil in a pan on medium-low heat (do not overheat).
Gently drop the balls into the warm oil and fry on low-to-medium flame until golden brown and evenly cooked.
Remove the fried gulab jamuns, drain excess oil, and immediately transfer them into the warm sugar syrup. Let them soak for 1 to 2 hours.
Step 4: Prepare the Rava Cake Batter
In a mixer grinder, add 1 cup of semolina and ¼ cup of sugar, and grind them into a fine powder.
Transfer the powder to a bowl and mix in ½ teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt.
Add ½ cup of thick curd and ¼ cup of sunflower oil. Mix well.
Add ¼ cup of milk initially, mix to a slightly loose batter consistency, cover, and rest for 10 to 15 minutes as the rava absorbs moisture.
After resting, if the batter looks too thick, add another tablespoon of milk and mix well.
Step 5: Bake the Cake
Grease small steel bowls or a cake tin with ghee and pour the cake batter up to 3/4th level, tapping gently.
Preheat a large heavy-bottomed pan with a ring inside for 10–15 minutes.
Place the cake molds inside, cover the lid tightly, and bake on low-to-medium flame for 30 to 40 minutes.
Once baked, let it cool slightly and unmold.
Step 6: Assemble the Gulab Jamun Cake
Slightly hollow out or trim the top center of the baked rava cakes.
Generously spoon the warm cardamom-flavored sugar syrup over the cakes so they become moist and juicy.
Place the soaked gulab jamuns right in the center of each cake and press down gently.
Drizzle a little more sugar syrup on top before serving.
Garnish with finely chopped or crushed almonds, pistachios, or cashews. Cut, serve, and enjoy!
