Vegan Glutenfree Gulab Jamuns
These delightful vegan and gluten-free Gulab Jamuns are soft, moist doughnut-like balls steeped in fragrant cardamom-infused syrup. An eggless and dairy-free Indian dessert that offers two versions (wheat and gluten-free) without compromising on the authentic taste. Perfect for festive occasions or a sweet indulgence, these jamuns are a wonderful plant-based alternative to the traditional treat.
Instructions
- 1
For the dough, mix all dry ingredients in a bowl. Add wet ingredients and mix well.
- 2
The wheat dough should be soft and non-sticky. Adjust with a few [tsp water] or [wheat flour] as needed.
- 3
The gluten-free dough will be soft and thick, becoming more dough-like after resting.
- 4
Cover the doughs and let rest for minutes (10) while preparing the sugar syrup and heating the oil. Oil your hands and form 0.5-0.75 inch balls from the dough with a light hand.
- 5
Heat the oil to medium heat. Fry the balls in small batches until golden brown (about [6-8 minutes]), turning every minutes (2) for even cooking. Avoid high heat to prevent quick browning or cracking.
- 6
Remove the fried balls and let sit for minute (1) before adding to the hot sugar syrup.
- 7
Keep the sugar syrup on low heat and place the balls in. Turn them around after minutes (5) and switch off the heat. Balls may soak unevenly initially but will even out.
- 8
Allow them to soak for at least minutes (30), turning every minutes (10). Serve warm or cold. Refrigerate for up to days (3).
- 9
For the sugar syrup: Mix the ground raw sugar (1 cup) and water (1 cup) and bring to a boil. Simmer for a few [minutes] until it reaches 0.5 string consistency.
- 10
Add cardamom powder (0.25 tsp) and saffron strands (0.25 tsp) and keep ready.
Nutrition Facts
Per portion
Macronutrients
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