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Gulab Jamun Nut Bread

Gulab Jamun Nut Bread: A Cozy Indian Fusion Delight

Gulab Jamun Nut Bread is a delightful Indian fusion dessert that brings together rich flavors in a soft, eggless loaf.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour blend.
  • 1 cup Sooji/Rava/Semolina No substitution needed.
  • 1 cup Mawa/Milk Powder Substitute with non-dairy milk powder for vegan option.
  • 1 teaspoon Baking Soda Ensure freshness for optimal results.
  • 1 teaspoon Baking Powder Double-acting preferred.
  • 1/2 teaspoon Salt Essential to balance sweetness.
  • 1 teaspoon Cardamom Powder A touch of cinnamon can be used in its place.
  • 1 cup Whole-Milk Yogurt Use coconut yogurt for dairy-free option.
  • 1/2 cup Oil Melted coconut oil is a suitable replacement.
  • 1/4 cup Ghee Opt for vegan butter for dairy-free option.
  • 1 cup Sugar Coconut sugar can be a healthier alternative.
  • 1 cup Whole Milk Almond milk can be used as dairy-free option.
  • 1/2 cup Chopped Pistachios Substitute with almonds or omit for nut-free bread.
For Gulab Jamun Syrup
  • 1 cup Sugar No substitute suggested for this key component.
  • 1 cup Water Needed to dissolve sugar for syrup.
  • 4 pods Crushed Green Cardamom Ground cardamom can be used if whole is unavailable.
  • 1 pinch Strands of Saffron Optional but enhances flavor profile.
  • 1 teaspoon Rose Water Orange blossom water can substitute if necessary.
  • 1 tablespoon Lemon Juice Essential for syrup clarity.

Equipment

  • Loaf pan
  • mixing bowls
  • Whisk
  • Sifter
  • saucepan

Method
 

Step‑by‑Step Instructions for Gulab Jamun Nut Bread
  1. Preheat your oven to 350°F (175°C) and grease your loaf pan.
  2. Sift together all-purpose flour, semolina, mawa powder, baking soda, baking powder, salt, and cardamom powder in a large bowl.
  3. Whisk together whole-milk yogurt, oil, ghee, sugar, and whole milk until smooth in another bowl.
  4. Gradually add the dry mixture to the wet ingredients in two batches, folding gently after each addition. Fold in the chopped pistachios.
  5. Pour the batter into the loaf pan and bake for 30 minutes. Reduce temperature to 325°F (160°C) and bake for an additional 5–8 minutes until a toothpick comes out clean.
  6. Combine sugar and water in a saucepan over medium heat, add cardamom, saffron, rose water, and lemon juice. Boil for 2 minutes, then strain.
  7. Poke holes in the baked bread and drizzle syrup over, allowing it to soak in. Garnish with chopped pistachios.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use fresh baking soda and baking powder for the best results. Customize with different nuts or chocolate chips as desired.

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