This vegan version of the classic Indian dessert is made with almond flour and coconut milk, and is every bit as delicious as the original. The soft, golden brown vegan gulab jamun balls are soaked in a fragrant syrup infused with cardamom and saffron, making for a decadent and satisfying dessert.

Vegan Gulab Jamun

Course: Vegan dessertsCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 cup almond flour
1/4 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
2 tbsp vegan butter, melted
2 tbsp coconut milk
1 tbsp vegan yogurt
1/2 tsp rose water
1 cup sugar
1 cup water
3-4 cardamom pods
A pinch of saffron strands
Vegetable oil for frying

Directions

In a large mixing bowl, combine the almond flour, all-purpose flour, baking powder, and baking soda. Mix well and set aside.
In a separate bowl, whisk together the melted vegan butter, coconut milk, vegan yogurt, and rose water until smooth.
Add the wet ingredients to the dry ingredients and mix until a soft, pliable dough forms. Knead the dough gently for a few minutes until it comes together.
Divide the dough into small, equal-sized balls and set aside.
In a deep pan, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the dough balls to the pan. Fry the balls until they are golden brown and crispy on the outside, stirring occasionally to ensure even cooking.
While the balls are frying, prepare the syrup. In a small saucepan, combine the sugar, water, cardamom pods, and saffron strands. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves. Reduce the heat to low and let the syrup simmer for 5-10 minutes until it thickens slightly.
Once the balls are cooked, remove them from the oil using a slotted spoon and place them in the syrup. Let the balls soak in the syrup for at least 30 minutes before serving.
Serve the vegan gulab jamun warm, garnished with chopped pistachios or almonds.

Notes

Be careful not to overwork the dough as this can result in tough, chewy gulab jamun.
Fry the dough balls on medium heat to ensure that they cook evenly and are not undercooked on the inside.
Let the balls soak in the syrup for at least 30 minutes to ensure they absorb all the flavors and become soft and spongy.

Alterations and Modifications

Variations

Vegan Gulab Jamun with Pistachios: Add chopped pistachios to the dough or sprinkle them on top for a nutty flavor and crunchy texture.
Vegan Gulab Jamun with Rose Petals: Add dried rose petals to the syrup for a floral and aromatic touch.
Vegan Gulab Jamun with Cardamom: Add ground cardamom to the dough or the syrup for an extra layer of warmth and spice.

Gluten-Free

Substitute the all-purpose flour with a gluten-free flour blend and ensure that all other ingredients are certified gluten-free.

Oil Substitutions

Substitute the vegetable oil with ghee for a traditional flavor.
Substitute the vegetable oil with coconut oil for a slightly nutty flavor and aroma.

Sugar Substitutions

Substitute the sugar with jaggery for a deeper, more complex flavor.
Substitute the sugar with maple syrup or agave nectar for a lower glycemic index and a more natural sweetener.

Nutrition Facts

15 servings per container

Amount Per ServingCalories300
% Daily Value *
Total Fat 4g 7%
Sodium 25mg 2%
Total Carbohydrate 12g 4%
- Dietary Fiber 1g 4%
- Sugars 10g
Protein 2g 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Frequently Asked Questions (FAQs)

Can I use almond flour instead of all-purpose flour?

No, almond flour won’t work as a replacement for all-purpose flour in this recipe. Almond flour has a different texture and won’t bind the dough properly. However, you can try using a gluten-free flour blend that contains almond flour.

Can I use brown sugar instead of white sugar in the syrup?

Yes, you can use brown sugar instead of white sugar. Brown sugar will add a slightly caramelized flavor to the syrup, which can be a delicious addition to the recipe.

Can I use regular milk instead of almond milk?

No, regular milk won’t work in this recipe since it’s not vegan. Almond milk is used as a dairy-free alternative. However, you can try using other types of non-dairy milk such as soy milk, oat milk, or coconut milk.

Can I make the syrup less sweet?

Yes, you can adjust the sweetness of the syrup according to your taste. You can reduce the amount of sugar or increase the amount of water to make the syrup less sweet.

Can I make the dough in advance?

Yes, you can make the dough in advance and refrigerate it for up to 24 hours. This will help the dough to firm up and make it easier to shape into balls. However, make sure to bring the dough to room temperature before frying.

Can I freeze the leftover gulab jamun?

Yes, you can freeze the leftover gulab jamun for up to 2 weeks. Let them cool completely, then transfer them to an airtight container and freeze. To reheat, thaw the gulab jamun at room temperature and warm them up in the syrup before serving.

Vegan Gulab Jamun