Baking Instructions

Kesari Gulab Jamun Bundt Cake

This recipe makes one 12cup Bundt cake or 18-20 cupcakes

What you will need

Baking Tools Needed

Whisk or stand/hand mixer
Spatula & brush
Bundt / cupcake pan
Paper / silicon cupcake liners (if making cupcakes)
Big mixing bowl (for cake)
Small mixing bowl (for glaze)
Stove-top pan
Measuring scale or spoons & cups
Strainer

Extra Ingredients Needed

1/2 cup (120ml) whole milk
A couple of limes/lemons
1 tbsp oil (to grease the pan)
1 cup (227 gm) unsalted butter
3/4 cup (170 gm) Greek yogurt
1/2 tbsp white vinegar (optional)

Cake Instructions

Included in the
Baking Kit

Cake flour mix
Cake sugar
Vanilla extract

You will need

1 tbsp oil
1/2 tbsp white vinegar or 1 tbsp lemon juice
1/2 cup (120ml) whole milk, room temperature
3/4 cup (170gm) greek yogurt, room temperature
1 cup (227gm) unsalted butter, room temperature

Step 1

Take 1/2 cup whole milk in a glass and add 1/2 tbsp white vinegar or 1 tbsp lemon juice to it. Mix the two and let it sit at room temperature for 10 mins- you have made buttermilk!

Chashni (spiced sugar syrup) Instructions

Included in the
Baking Kit

Sugar & spice mix
Rose water

You will need

1 cup water
2 tsp fresh lemon / lime juice

Step 1

Heat 1 cup water with sugar & spice mix in a stove-top pan over medium flame. Bring it to a boil.

Glaze Instructions

Included in the
Baking Kit

Glaze sugar
Chopped pistachios & rose petals (optional)
A piping bag

In a bowl, whisk together the glaze sugar and reserved 1/4 cup syrup to make a thick glaze. Resist the temptation to add the rose petals & pistachios at this stage.

Final Cake Assembly

Step 1

Poke holes in the cake/cupcakes with a fork and pour the rest of the syrup over the entire cake/all cupcakes (roughly 1.5 tbsp per cupcake) while it is still warm in the pan.