Soft and Fluffy Vegan Gulab Jamun
For Gulab Jamun Dough
For Sugar Syrup
Other
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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.
Prepare the Dough
Add the softened semolina mixture to the dry ingredients. Gradually add water and to form a soft dough. Once a dough forms, add 1 teaspoon of vegan ghee and again until smooth. Cover the dough with plastic wrap and for .
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 for until it reaches a slightly sticky consistency (no specific string consistency is required, just a slightly thick syrup).
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.
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 per batch.
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 , or preferably overnight, to absorb the sweetness and become soft and juicy.
Serve and Garnish
Once soaked, serve the soft and fluffy vegan gulab jamuns warm or at room temperature. Garnish with chopped pistachios before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
Plan Ahead
Complete this step earlier to save time later.
- View Step 7Soak Gulab Jamuns in Syrup3 hours or overnight
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.
Variations
Simple ways to adapt this recipe.
- Add a few drops ofCustomise
Add a few drops of rose water or kewra essence to the sugar syrup for an enhanced floral aroma.
- Garnish with slivered almonds or
Garnish with slivered almonds or edible silver leaf for a more festive presentation.
Helpful Tips
Small details that can improve the final result.
Your Notes
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