Vegan Gulab Jamun
Here's how you can make this vegan Gulab Jamun using simple plant-based ingredients. It is a delicious Indian dessert that is perfect for parties to impress your guests or for any festival.
Ingredients
For the Jamun base
- 8 Slices White bead
- 1/2 Cup cashews
For the Spiced Syrup
- 1 ½ cups or 350 ml water
- 1 ½ cups cups or 250 gms Sugar
- 5 strands of saffron optional
- 8 pods green cardamom deseeded and crushed
- 1 tbsp lemon juice to prevent crystallization
Instructions
To make the Jamun
- Take about 8 slices of bread and cut the crusts cut off. Blend them into a coarse powder.
- In another blender, blend cashews with some water into a very smooth cream. Sub with coconut cream if you don't have cashews.
- Pour the cashew (or coconut) cream onto the crumbs, and mix until you have a smooth, pliable dough that's a bit sticky.
- Divide into 18-20 equal-sized pieces and roll each into a ball (coat palms with oil to help smoothen the surface).
- Air fry at 200 C for 25 minutes (or deep fry) the balls until golden brown. Set aside.
Sugar syrup:
- Place the sugar, water, cardamom and saffron in a saucepan and bring to a boil. Turn the heat down to a simmer, and add lemon juice
- Let it simmer for another five minutes then turn off the heat.
Soaking the Jamuns in Sugar syrup
- Pour the syrup over the air fried jamun balls when the syrup is still warm and let sit for at least 3 hours, so they soak up the syrup.
- Serve the gulab jamuns (warm of cold) with a drizzle of the syrup.
Tried this recipe?Let us know how it was!