Indian Vegan Gulab Jamun Donuts Dry Mix
Learn how to make Vegan Gulab Jamun using my simple dry mix. this festive Indian sweet consists of soft cardamom-scented donut balls soaked in rose water syrup. Dairy-free and with gluten-free option! Makes 22 to 26 balls
Servings: 12
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
Calories: 107kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 21mg | Fiber: 1g | Sugar: 18g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg