Rose & Gulkand Mug Cake Recipe – Easy Indian Microwave Dessert

Last Updated on 6 months ago by Neha Deshmukh

Rose & Gulkand Mug Cake Recipe – Easy Indian Microwave Dessert

Okay, let’s be real. Sometimes you just need a little something sweet, and you need it now. That’s exactly how this Rose & Gulkand Mug Cake came to be! I first made this when I was craving something fragrant and delicious, but didn’t want to bake an entire cake. It’s the perfect single-serving treat, bursting with rose flavor and the unique sweetness of gulkand. And the best part? It’s ready in under 5 minutes!

Why You’ll Love This Recipe

This isn’t your average mug cake. It’s a little slice of Indian-inspired heaven. Here’s why you’ll adore it:

• Quick & Easy: Seriously, from craving to cake in minutes.
• Unique Flavor: The combination of rose syrup and gulkand is simply divine.
• Single Serving: No temptation to eat the whole thing (unless you want to, of course!).
• Microwave Magic: No oven required! Perfect for dorms, small kitchens, or when you just want a fast dessert.

Ingredients

Here’s what you’ll need to whip up this delightful mug cake:

• 1/2 cup (60g) all-purpose flour or whole wheat flour
• Pinch of salt
• 1/4 teaspoon (1g) baking soda
• 2 tablespoons (30ml) rose syrup
• 2 tablespoons (30g) gulkand
• 1/3 cup (80ml) natural yogurt
• 2 tablespoons (30ml) oil
• 50 ml milk
• 1 teaspoon (2g) cardamom powder
• 2 teaspoons (8g) sugar (optional)
• Whipping cream (optional, for topping)
• Dried rose petals (optional, for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your mug cake turns out perfectly:

• Rose Syrup: This is the star of the show! Look for a good quality rose syrup – it really makes a difference. You can find it at most Indian grocery stores, or online.
• Gulkand: Gulkand is a sweet preserve made from rose petals. It has a lovely floral flavor and a slightly jammy texture. It’s also available at Indian grocery stores or online. Don’t be scared to try it – it’s amazing!
• Cardamom Powder: Freshly ground cardamom is best, but store-bought is fine too. It adds a warm, aromatic note that complements the rose beautifully.
• Flour Options: I’ve made this with both all-purpose flour and whole wheat flour. Whole wheat gives it a slightly nuttier flavor, but all-purpose will give you a lighter, fluffier cake. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get baking (well, microwaving!).

1. In a bowl, whisk together the flour, salt, and baking soda until everything is nicely combined. This ensures there are no lumps!
2. Now, add the rose syrup, gulkand, yogurt, oil, milk, and cardamom powder to the bowl.
3. Mix everything together until you have a smooth, lump-free batter. Don’t overmix, just until everything is incorporated.
4. Divide the batter evenly between two microwave-safe mugs. I like to use mugs that are a bit bigger, just in case it rises a lot.
5. If you like a little extra sweetness, sprinkle a teaspoon of sugar on top of each mug and gently swirl it in. This is totally optional!
6. Microwave each mug on high for 1.5-2 minutes. Keep a close eye on it! You want it to be firm, but not dry. Cooking times can vary depending on your microwave.
7. Let the mug cakes cool slightly before topping with whipped cream and a sprinkle of dried rose petals, if desired.

Expert Tips

A few little secrets to mug cake success:

• Don’t Overcook: This is the biggest mistake people make! Mug cakes can go from perfect to rubbery in seconds. Start with 1.5 minutes and add 10-second intervals if needed.
• Use Microwave-Safe Mugs: This should be obvious, but it’s worth mentioning!
• Gentle Mixing: Overmixing can develop the gluten in the flour, resulting in a tougher cake.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and milk. You might need to add a tiny bit more milk to get the right consistency.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Adjusting Sweetness: My friend Priya loves to add a tablespoon of honey to the batter for extra sweetness. Feel free to adjust the sugar to your liking.
• Festival Adaptations – Holi: During Holi, I sometimes add a pinch of saffron to the batter for a beautiful color and flavor!

Serving Suggestions

This mug cake is best enjoyed warm, straight from the mug! It’s perfect with a cup of chai or a glass of cold milk. A dollop of vanilla ice cream wouldn’t hurt either… just saying!

Storage Instructions

Honestly, this is best eaten immediately. But if you absolutely have leftovers (lucky you!), you can store it in an airtight container in the refrigerator for up to a day. It won’t be quite as fluffy, but it will still be tasty.

FAQs

Let’s answer some common questions:

• Is this cake best served immediately? Absolutely! It’s at its fluffiest and most delicious when served warm right after microwaving.
• Can I use a different type of yogurt? You can, but I recommend using natural yogurt for the best flavor and texture. Greek yogurt will work in a pinch, but it might make the cake a little denser.
• What is Gulkand and where can I find it? Gulkand is a sweet preserve made from rose petals, popular in Indian cuisine. You can find it at Indian grocery stores or online retailers.
• Can I make this cake in the oven? While this recipe is designed for the microwave, you could bake it in a small oven-safe dish at 180°C (350°F) for about 15-20 minutes.
• How do I prevent the mug cake from becoming rubbery? Don’t overcook it! Start with a shorter cooking time and add more time in 10-second intervals until it’s just cooked through.