Vegan Gulab Jamun Dry Mix

To make the mix, add all the ingredients (except breadcrumbs (3 tbsp)) into a blender and blend until nuts are broken down and the mixture is homogeneous, then add the breadcrumbs (3 tbsp) and pulse once or twice.

Transfer the mix to an airtight container to store for up to 2 months.

To make the gulab jamun, transfer the mix to a bowl. Add thick non dairy milk (3 tbsp) and mix well. Press and mix with your hands, adding thick non dairy milk (1 tsp) at a time if needed until the dough is soft.

Alternatively, use vegan cream cheese (1 tbsp) and thick non dairy milk (2 tbsp) for a hint of mawa flavor.

Ensure the dough is soft, not dry. Let it rest for minutes (5) then knead lightly to build gluten for smooth gulab jamuns. Start 5m timer

If the dough is sticky, add a all purpose flour (0.5 tsp) to all purpose flour (1 tsp) while kneading. Knead for minute (1) and shape into small balls (0.5 inch for aebleskiver pan, slightly larger for frying). Start 1m timer

For aebleskiver/appe pan: Heat the pan over medium heat. Add at least oil (1 tsp) to each hole. Once hot, add the balls, turning every seconds (15) to cook evenly until golden brown. Refill [oil] as needed. Reduce heat to low-medium if browning too quickly.

To deep fry: Heat [oil] over medium heat (not too hot) and fry balls until golden brown on all sides. Transfer to a paper-lined plate.

To make the sugar syrup: Add water (1.25 cup), sugar (1.125 cup), pods seeds (4 cardamom), lemon juice (1 tsp), and strands (6 saffron) (or rose water (1 tsp)) to a shallow pan. Bring to a boil over medium-high heat, stirring until [sugar] dissolves. Cook for minutes (2), then reduce heat to medium and simmer for another minutes (2). Turn off heat. Let sit for minutes (5). Add the balls, let them soak for minutes (5), then restart heat to low. Move balls to coat. Turn off heat after minutes (5). Let balls soak for at least hour (1) before serving. Start 19m timer

Garnish with chopped nuts if desired and serve.