Soft and Fluffy Vegan Gulab Jamun

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure the gulab jamun balls are smooth and crack-free before frying to prevent them from breaking apart.

• Fry the gulab jamuns on low heat, stirring constantly, for even browning and thorough cooking.

• Soak the gulab jamuns for at least 3-5 hours, or preferably overnight, for maximum absorption of the sugar syrup.

• Add a few drops of rose water or kewra essence to the sugar syrup for an enhanced floral aroma.

• Garnish with slivered almonds or edible silver leaf for a more festive presentation.