Almost Classic Gulab Jamun {Vegan Mithai}

October 31, 2014 - by Nadya

When it comes to Indian mithai, gulab jamun remains king.  I don't know anybody who doesn't like those perfectly fried rose-fragrant donut balls.  Even my non-Indian friends start salivating a little bit when they get mentioned - gulab jamuns are a universal favorite.  SO the next best thing to gulab jamun is obviously vegan gulab jamun.  And we're kicking off our {Vegan Mithai} series with a super sweet recipe for this dessert.

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Ingredients:

For the gulab jamuns:

  • 1 cup of fine ground almond powder/non-dairy milk powder
  • 1/4 cup of all purpose flour
  • 1 tsp vegetable oil
  • a pinch of baking soda
  • 1 to 2 tbsp of soy custard/yogurt
  • toppings: almond slices, rose petals, etc.

for the syrup:

  • 2 cups water
  • 1 1/2 cups (vegan/organic) sugar
  • 3-4 cardamom crushed pods
  • a pinch of saffron
  • 1 tsp rose water

Note: I used Alpro's soy custard in place of the yogurt that's typically used but you can use any non-dairy yogurt if you don't live in the UK and don't have access to Alpro.

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Instructions:

1. First mix all your dry ingredients - the almond powder, flour, sugar, and baking soda (you can even add a pinch of salt if you'd like).

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2. Mix in the oil and yogurt/custard.

3. Keep adding in the yogurt slowly until the mix looks and feels sticky.  It shouldn't be too liquid.

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4.  Start preparing your sugar syrup by mixing the water, sugar, saffron and cardamom in a pan over heat.

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5. Keep stirring and keep on fire until all the sugar dissolves and the mix becomes slightly goopy.

6. Mix in rose water and take off heat.

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7. Roll the dough into small, even balls.

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8. Heat 2 inches of oil in a pan (enough to mostly cover the gulab jamun).

9. Being frying your gulab jamun in the oil.

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10.  Once they get brown and slightly hard all over, fish them out of the oil and transfer them to the sugar syrup.

11.  Let them remain in the  syrup for 1-2 hours before serving.

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The best thing about gulab jamun is you can serve it hot or room temperature, so enjoy this recipe in all seasons!

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