Gulab Jamun Nut Bread

4.92 from 12 votes

Gulab Jamun Nut Bread is a delightful Indian-inspired dessert infused with delicate flavors such as rose, cardamom, and saffron. This insanely delicious bread is eggless, easy to make, and perfect for an Indian afternoon tea party, chai time, brunch, or holiday gatherings.

Prep Time25

Bake Time37

Total Time1 2

Course: Dessert

Cuisine: Indian Fusion

Diet: Vegetarian

Servings: slices

Author: Nisha Kapur

Ingredients

FOR GULAB JAMUN NUT BREAD

1 1/8 cup all-purpose flour
2 tbsp sooji/rava/semolina
1/2 cup mawa/milk powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cardamom powder
1/2 cup whole-milk yogurt
1/3 cup oil
1 tbsp ghee melted
6 tbsp sugar
1/4 cup whole milk
1/3 cup pistachios chopped

FOR GULAB JAMUN SYRUP

1/2 cup sugar
1/2 cup water
1 large green cardamom crushed
few strands saffron
1 tsp rose water
1 tsp lemon juice

Instructions

Preheat Oven to 350 Degrees & Combine Dry Ingredients in a medium bowl - white flour, sooji/rava (semolina flour), mawa powder (dry milk powder), ground cardamom, baking soda, baking powder, and salt. Mix the dry ingredients and set aside.
Combine Wet Ingredients in a large bowl - whole milk yogurt, oil, ghee, sugar, and milk. Use a whisk to mix well.
Prepare Batter. Add Dry Ingredients to Wet in 2 batches. Do NOT overmix the batter. Mix batter until well combined. Add Chopped Pistachios. Gently fold pistachios into the batter. Do NOT overmix.
Bake. Transfer the batter to a greased loaf tray and use a spatula to level the top. Place the loaf tray in the oven for 30 minutes, then reduce the temperature to 325 degrees and bake for 5-8 minutes. I baked my nut bread for a total of 37 minutes. Once done baking, the top should be golden brown. Perform a toothpick test by inserting a toothpick inside the nut bread making sure it comes out clean. Allow your cake to cool for 10 minutes. The bread should still be warm when you pour the gulab jamun syrup over it - see next step.
Make Gulab Jamun Syrup. Heat a small pot on medium heat and combine 1/2 cup sugar and 1/2 cup water. Gently whisk and heat up for 4-5 minutes until the sugar has dissolved. Add 1 large crushed green cardamom, a pinch of saffron, rose water, and lemon juice. Adding lemon juice helps avoid crystalization and removes the impurities from sugar. Boil for 2 more minutes.
TIP - Once the syrup thickens slightly, check to see if it's sticky by placing a drop between your fingers. Also, check to see if the spoon lightly sticks to the side of the pot, if it does, the syrup is ready. Turn off the stove. Strain the syrup.
Pour Syrup Over Bread & Garnish. Remove the gulab jamun nut bread from the loaf pan and place it on a serving dish. Use a toothpick to poke holes all over the nut bread. Spoon Gulab Jamun Syrup. Gently spoon 80% of the gulab jamun syrup all over the warm bread. Garnish with 1 tablespoon of chopped pistachios and edible dry rose petals. Spoon the remaining syrup over the pistachios and rose petals so they stick. Slice and enjoy with hot masala chai.

Notes

✓ Batter - The batter will be thick and wet when it's done. This is OK. Transfer the batter to the loaf pan. Also, do NOT over mix the batter

✓ Gulab Jamun Syrup - Once the syrup thickens slightly, check to see if it's sticky by placing a drop between your fingers. Also, check to see if the spoon lightly sticks to the side of the pot, if it does, the syrup is ready.

Nutrition