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Learn how to make Vegan Gulab Jamun using my simple gulab jamun dry-mix as a starting point to make this festive Indian sweet consisting of soft cardamom-scented donut balls soaked in saffron/rose water syrup. Dairy-free and with a gluten-free option! Jump to Recipe
Table of Contents
- DIY Gulab Jamun Dry Mix for gifting to yourself and others
- What are Gulab Jamuns?
- Indian Vegan Gulab Jamun Donuts Dry Mix Recipe
- Ingredients for making Gulab Jamun Dry Mix
- Tips:
- How to make Dry Mix Gulab Jamuns:
- To make the mini donuts in an aeblskiver pan or appe pan:
- Why are my gulab jamuns cracking while frying?
- why are my gulab jamuns breaking apart in the sugar syrup?
- Why are my jamuns not soaking up the syrup?
- My jamuns have a doughy or dry interior.
- Can these vegan gulab jamuns be made gluten-free?
- MORE VEGAN DIWALI RECIPES FROM THE BLOG:
DIY Gulab Jamun Dry Mix for gifting to yourself and others
Get ready for one of my favorite Indian treats ever – Gulab Jamuns! The ultimate indulgence for special occasions. Small, bite-sized syrupy donut balls of bliss! And with this Gulab Jamun Dry Mix, you will be able to make them all.the.time.
If you are new to Indian food or Indian Diwali sweets, you might be wondering what I am talking about. Let me explain:
What are Gulab Jamuns?
Gulab jamuns are like a rich donut, flavored with cardamom and saffron and soaked in sugar syrup to make a soft and melt-in-your sweet syrupy Indian dessert. A favorite around the festival season, The traditional version uses milk powder or mawa (milk solids) or other forms of dairy.
Every few years I try to improve my vegan gulab jamuns. This version (also a slight variation in my indian kitchen book) makes amazing jamuns. But just getting all the ingredients together can add up to the cooking time. I made them simpler and tastier!
Just blend up the ingredients and store as a diy donut mix so that you can make quick vegan jamuns as needed. You can also gift this mix to people as it is shelf-stable for a couple of months!
This recipe uses some flour, cardamom, baking soda, sugar, and nuts such as almond and pistachios to add a “mawa” (milk solids or milk powder) effect. A little bit of breadcrumbs ensures that the mix has a bit of air. Just blend everything up. Add some nondairy milk, make dough and pan fry or deep fry, soak in warm sugar syrup and ready!
Let’s make this right now!
Indian Vegan Gulab Jamun Donuts Dry Mix
Ingredients
For the gulab jamun mix
- 1/4 cup all purpose flour
- 3 tbsp almond flour
- 1.5 tbsp sugar
- 1 tbsp raw pistachios, 8 to 9 pistachios
- 1/4 tsp salt
- 1/8 tsp baking soda
- seeds from 2 cardamom pods, or use 1/4 tsp ground, I prefer seeds for best flavor
- 1.5 tbsp potato starch, or cornstarch
- 3 tbsp bread crumbs, i use panko
To add later:
- 3.5 tbsp or more thick non dairy milk such as oat milk or cashew milk
For the sugar syrup:
- 1 1/4 cup of water
- 1 cup Plus 2 tablespoons of sugar
- seeds from 4 cardamom pods
- 1 tsp lemon juice
- 6 saffron strands or 1 tsp rose water
Instructions
- To make the mix, add all the ingredients except breadcrumbs into a blender and blend till nuts are broken down and mixture is homogeneous, then add the breadcrumbs and pulse once or twice.
- Transfer the mix to container, if you want to store it should be air tight to store upto 2 months
- To make the gulab jamun, transfer all mix to a bowl. Add 3 tbsp of non dairy milk and mix well. press and mix with your hands and see if you need more non dairy milk and add it 1 tsp at a time.
- You can also use a tbsp of vegan cream cheese and 2 tbsp non dairy milk instead (I use kite hill plain and it adds that hint of mawa flavor in the Gulab jamuns)
- You want to stop as soon as dough is soft and not dry, let the dough sit for five minutes and then knead lightly to build the gluten which will help make even non cracked gulab jamuns.
- Because of the sugar in the mix, the dough will get slightly sticky, add in a sprinkle(1/2-1tsp) of all purpose flour while kneading if needed. Knead for a min and then make it into small balls (1/2 inch size if making in aebleskiver pan, slightly larger to fry)
- To make them in aeblskiver pan or appe pan – heat the pan over medium heat. Add at least 1 tsp of oil in each of the holes. Once the oil is hot, add your balls in each, and turn them around in 15 seconds and continue to cook so that they are evenly golden brown from all sides. Repeat for all the balls. Refill the oil as needed in between. Reduce heat to low medium if browning too quickly for either method
- To fry the balls, you can deep fry them over medium heat. You do not want the oil to be too hot and fry them until they are golden brown on all sides. Transfer to a paper lined plate.
- To make the sugar syrup. Add all the ingredients to a shallow pan. And bring to a boil over medium high heat. Once boiling, mix really well to make sure all the sugar has been dissolved and continue to cook for two more minutes and reduce the heat to medium. let it simmer for another 2 mins. Switch off heat. Let sit for 5 mins so it’s not boiling hot, then Add in the balls, let the balls soak for 5 mins then start heat to low. Move the balls around to coat from all sides. Switch off heat after 5 minutes. Let the balls soak in the syrup for at least an hour before serving.
- Garnish with some chopped nuts if you wish and serve.
Video
Notes
- While cooking the balls in aeblskiver pan, you want to move them around pretty frequently otherwise they will tend to crack open or burn.
- For even absorption of the sugar syrup, you do not want the syrup to be too thick and you want it to be warm when you add the balls to it. If it has thickened too much, add a tbsp or so water and mix when still warm.
- To ensure the balls soak the syrup completely, you can use a toothpick to poke a hole or two before adding to the syrup.
- Keep the balls small as they absorb the syrup quickly and have best texture.
- Serve with the syrup or with Creamy Indian pudding(rabri)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for making Gulab Jamun Dry Mix
- The donut dry mix is made using a mix of all-purpose flour and almond flour. We also add some bread crumbs for a better more airy texture. I included a gluten-free option for you as well in the notes section of the recipe card.
- We only add about 1.5 tbsp of sugar to the dry mix. With the soaking syrup, it will be sweet enough.
- raw pistachios and almond flour add the mawa effect that is typically achieved by adding milk powder to the mix
- 1/8 tsp baking soda makes these rise. Make sure you measure it out correctly. Adding too much baking soda can add an unpleasant aftertaste to your donuts.
- The diy gulab jamun donut mix gets a boost of flavor from the seeds from 2 cardamom pods. Fresh seeds give you the best flavor profile if you just cannot find a whole cardamom pods then use 1/4 tsp teaspoon ground Cardamon
- potato starch makes these extra tender and melt-in-your-mouth
- Once the dry mix is sorted, all you have to do is add non-dairy milk such as oat milk or cashew milk. It should be a thick milk substitute.
- The sugar syrup for dunking is made from water and sugar and is flavored with cardamom, lemon juice, and either saffron or rose water
Tips:
- While cooking the balls in aeblskiver pan (Danish specialty item), you want to move them around pretty frequently otherwise they will tend to crack open or burn.
- For even absorption of the sugar syrup, you do not want the syrup to be too thick and you want it to be warm when you add the balls to it. If it has thickened too much, add a tbsp or so water and mix when still warm.
- To ensure the balls soak up the syrup completely, you can use a toothpick to poke a hole or two before adding to the syrup.
- Keep the balls small as they absorb the syrup quickly and have the best texture.
- When shaping the balls, it helps to oil your hands a bit to avoid sticking.
How to make Dry Mix Gulab Jamuns:
To make the dry donut mix, add all the ingredients except breadcrumbs into a blender and blend till nuts are broken down and the mixture is homogeneous. Add breadcrumbs and pulse once(or blend for 2 seconds)
Transfer the DIY donut mix to a glass container, if you want to store it, the container should be airtight! That way you can store the mix for up to 2 months.
To make the gulab jamun, transfer all mix to a bowl. Add 3 tbsp of non-dairy milk and mix well. Press and mix the batter with your hands and see if you need more non-dairy milk and add it 1 tsp at a time.
Tip: You can also add a tbsp of vegan cream cheese and 2 tbsp nondairy milk. I use kite hill plain and it adds that hint of mawa flavor in the Gulab jamuns.
You want to stop as soon as the dough is soft and not dry, let the dough sit for five minutes, and then knead lightly to build the gluten which will help make even, uncracked gulab jamuns.
Because of the sugar in the mix, the dough will get slightly sticky, add in a sprinkle (1/2-1tsp) of all-purpose flour while kneading if needed. Knead for a min and then shape it into small balls (1/2 inch size if making in aebleskiver pan, slightly larger to fry)
To make the mini donuts in an aeblskiver pan or appe pan:
Heat the pan over medium heat. Add at least 1 tsp of oil in each of the holes. Once the oil is hot, add your balls in each, and turn them around in 15 seconds and continue to cook so that they are evenly golden brown from all sides. Repeat for all the balls. Refill the oil as needed in between.
To fry the balls, you can deep fry them over medium heat. You do not want the oil to be too hot and fry them until they are golden brown on all sides. Transfer to paper-lined plate.
To make the sugar syrup. Add all the ingredients to a shallow pan. And bring to a boil over medium high heat. Once boiling, mix really well to make sure all the sugar has been dissolved and continue to cook for two more minutes and reduce the heat to medium. let it simmer for another 2 mins. Switch off heat. Let sit for 5 mins so it’s not boiling hot, then Add in the balls, let the balls soak for 5 mins then start heat to low. Move the balls around to coat from all sides. Switch off heat after 5 minutes. Let the balls soak in the syrup for at least an hour before serving.
Garnish with some chopped nuts if you wish and serve.
Why are my gulab jamuns cracking while frying?
Either the oil is too hot or the jamuns were not shaped to be smooth and even
why are my gulab jamuns breaking apart in the sugar syrup?
The sugar syrup is too watery, and too thin. Or the jamuns weren’t cooked long enough
Why are my jamuns not soaking up the syrup?
The sugar syrup is too thick (or cold and has thickened). Or the jamuns are overcooked causing them to be too hard on the outside.
My jamuns have a doughy or dry interior.
The jamun balls were either cooked too quickly in hot oil and not long enough or they were not soaked long enough
Can these vegan gulab jamuns be made gluten-free?
Yes, see the gluten-free blend in the recipe notes.
MORE VEGAN DIWALI RECIPES FROM THE BLOG:
- Vegan Rasmalai Cake
- Chickpea flour coconut Burfi – GF, Nutfree
- Almond Halwa, 2ways and Almond Ladoo GF
- Malai Burfi GF
- Basundi
- Malai Ladoo
- Brown Rice Kheer
- Gajar Halwa, skillet, Instant pot
- Easy Kaju Katli
Happy Diwali!
Can I put them und the Air Fryer instead of baking Or frying?
How Long would you recommend?
You can. They will not absorb the syrup easily, so make holes with a toothpick in the balls and then soak
I love it that the recipe for gulab jamon tells you to use an aebelskiver pan!!!!!
hahaha it works!
Hi,
This recipe looks perfect. Ever since I’ve gone vegan, I’ve not been able to have gulab jamuns! A quick question – instead of deep frying them, can I bake these in the oven? I don’t have an appe or donut pan but want to make these a bit healthier without using up too much oil. Any suggestions would be great.
Thanks,
Chehak
If you bake them, they won’t absorb the syrup well. Baking will make the exterior quite crunchy. For baking, bake the mix into a log. That you can slice after baking and then soak.