The base of this recipe was inspired by my Vegan Banana Bread, Eggless Mawa Cake, and Almond Cardamom Cake. I included flavors commonly found in gulab jamun such as, rose, cardamom, and saffron. If you’re craving gulab jamun, then here is a simpler way of making it without the labor of love. This Gulab Jamun Nut Bread is nutty, fragrant, and pairs perfectly with a hot cup of masala chai. Mix the dry ingredients and set aside (Image 2).
STEP 2 – Combine Wet Ingredients
Combine Wet Ingredients in a large bowl – whole milk yogurt, oil, ghee, sugar, and milk (Image 3). Use a whisk to mix well (Image 4). Mix batter until well combined (Image 6). Add Chopped Pistachios (Image 7). Gently fold the pistachios into the batter, being careful not to overmix (Image 8).
STEP 4 – Bake
Bake. Transfer the batter to a greased loaf tray and use a spatula to level the top. Place the loaf tray into the oven at 350 degrees for 30 minutes, then reduce the temperature to 325 degrees and bake for 5-8 minutes. I baked my nut bread for 37 minutes (Image 9). 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 (Image 10). 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 (Image 12). Boil for 2 more minutes and perform the Gulab Jamun Syrup Test – see below (Image 13). Strain the syrup. (Image 14) Tip 1 – Once the syrup thickens slightly, test it for stickiness by placing a drop between your fingers. Tip 2 – 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.
STEP 6 – Pour Syrup Over Bread & Garnish
Remove the gulab jamun nut bread from the loaf pan and place it on a serving dish (Image 15). Use a toothpick to poke holes all over the nut bread (Image 16). Spoon Gulab Jamun Syrup. Gently spoon 80% of the gulab jamun syrup all over the warm bread (Image 17). 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 (Image 18). ✓ 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. → Pair this bread with a delicious Indian Afternoon Tea or an afternoon brunch.
