Eggless Gulab Jamun Bread (with Premix)
Soft eggless gulab jamun bread made with gulab jamun premix, cardamom, and an optional rose syrup soak. Sliceable tea-time loaf with classic mithai flavors, no frying.
Equipment
- 9x5-inch loaf pan or 8-inch round cake tin
- Mixing bowls
- Whisk and spatula
- Small saucepan for optional syrup
Ingredients
For the bread
- 1 cup gulab jamun premix about 120 g; MTR, Gits, or similar
- 1 cup all-purpose flour 120 g
- 3/4 cup sugar 150 g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cardamom powder
- pinch salt
- 1 cup milk 240 ml, slightly warm
- 1/4 cup neutral oil 60 ml
- 8-10 saffron strands optional
- 1/2 teaspoon rose water optional
- 2 tablespoons chopped pistachios or almonds optional, for topping
For the syrup (optional)
- 1/4 cup sugar 50 g
- 1/4 cup water 60 ml
- 2 green cardamom pods lightly crushed
- 1/4 teaspoon rose water
- lemon juice optional squeeze; keeps syrup clear
Instructions
Prep
- Preheat the oven to 350°F (180°C). Grease and line a 9x5-inch loaf pan.
- Warm the milk gently. Add saffron and cardamom powder; let sit 5 minutes.
Batter
- Sift gulab jamun premix, flour, sugar, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
- Whisk oil and rose water into the infused milk.
- Pour the wet mix into the dry ingredients. Fold with a spatula until just combined, scraping the bottom so no dry premix remains. Batter should be pourable; add 1 tablespoon milk if it looks stiff.
- Pour into the pan, tap once to release air bubbles, and sprinkle nuts if using.
Bake
- Bake 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan 10 minutes, then move to a rack.
Syrup (optional)
- While the bread bakes, simmer sugar and water until the sugar dissolves and the syrup looks clear, about 3 to 4 minutes. Take off heat; add cardamom, rose water, and lemon if using.
- Brush or spoon warm syrup over the warm loaf. For a fuller soak, poke a few holes first and add syrup slowly. Rest 20 minutes before slicing.
Notes
Any standard gulab jamun premix works; sift it so the loaf rises evenly.
Do not overmix after adding flour or the crumb turns dense.
Syrup should be thin. If it thickens as it cools, loosen with a spoon of hot water.
Store covered at room temperature up to 2 days, or refrigerate up to 5 days. Warm slices briefly before serving.
For a milk-powder substitute when premix is unavailable, see the FAQ in the post.
Tried this recipe?Let us know how it was!