Refined flour - 500 gm
Refined oil - 100 gm
Baking soda - 10 gm
Baking powder - 10 gm
Milk - 100 ml
Whipping cream - 300 ml
Vanilla essence - 5 ml
Chena - 150 gm
Khoya - 300 gm
Refined flour - 100 gm
Semolina - 50 gm
Desi ghee (for Frying) - 100 gm
Sugar syrup - 200 ml
Whisk oil and milk. Add flour, baking powder and baking soda. Fold in the mix. Bake the mix in a cake baking tin (8 inch dia). 180°C for 30 to 35 minutes. Allow the same to cool on a wire rack. Whip the cream.
Mix chena, khoya, flour and semolina. Make small balls and fry in ghee. Put warm gulab jamun in sugar syrup.
Take out gulab jamun from syrup and squeeze excess syrup. Keep aside.
Remove crust from all the sides of the sponge. Make three slices diagonally.
Take half quantity of gulab jamun and cut into quarters. Other half, cut into half.
Put one round slice of sponge on a base and apply some sugar syrup. Apply a layer of whipped cream. Then arrange some gulab jamun quarters.
Repeat the steps with layers one on top of another.
Finish the cake with a layer of whipped cream and then arrange the ½ gulab jamuns on top.
(The recipe has been shared by The Suryaa, New Delhi)