Step-by-Step Instructions

1. 1.Prepare Semolina Mixture

   In a bowl, combine semolina and water. Mix well and let it soften for a few minutes until it forms a thick paste.

2. 2.Combine Dry Ingredients

   In a large plate or bowl, add vegan tea and coffee whitener, all-purpose flour, cashew powder, cardamom powder, and baking powder. Mix these dry ingredients thoroughly.

3. 3.Prepare the Dough

   Add the softened semolina mixture to the dry ingredients. Gradually add water and knead to form a soft dough. Once a dough forms, add 1 teaspoon of vegan ghee and knead again until smooth. Cover the dough with plastic wrap and let it rest for 15-20 minutes.

4. 4.Prepare Sugar Syrup

   While the dough rests, prepare the sugar syrup. In a pot, combine water, sugar, cardamom pods, and saffron strands. Heat on medium flame, stirring occasionally, until the sugar dissolves and the syrup comes to a boil. Continue to simmer for 5-7 minutes until it reaches a slightly sticky consistency (no specific string consistency is required, just a slightly thick syrup).

5. 5.Shape Gulab Jamuns

   After the dough has rested, take small portions and roll them into smooth, crack-free balls. Ensure they are uniform in size.

6. 6.Fry Gulab Jamuns

   Heat oil in a deep pan or kadhai on low flame. Once the oil is warm (not too hot), gently drop the gulab jamun balls into the oil. Fry on low heat, stirring constantly with a slotted spoon, until they turn golden brown on all sides. This should take about 8-10 minutes per batch.

7. 7.Soak Gulab Jamuns in Syrup

   Carefully remove the fried gulab jamuns from the oil using a slotted spoon and immediately transfer them into the warm sugar syrup. Ensure they are fully submerged. Let them soak in the syrup for a minimum of 3-5 hours, or preferably overnight, to absorb the sweetness and become soft and juicy.

8. 8.Serve and Garnish

   Once soaked, serve the soft and fluffy vegan gulab jamuns warm or at room temperature. Garnish with chopped pistachios before serving.