Vegan Gulab Jamun
Prep
30m
Cook
25m
Total
55m
Serves
12
Cal
280
“Indulge in the sweet, syrupy embrace of these classic Indian delights, reimagined to be perfectly plant-based and utterly irresistible!”
Indulge in the sweet, syrupy embrace of these classic Indian delights, reimagined to be perfectly plant-based and utterly irresistible! Inspired by Indian flavors, this worth-the-wait vegan gulab jamun comes together with just a handful of ingredients and yields a crowd-pleasing 12 servings. At 280 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 55 minutes (30 min prep, 25 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
In a large bowl, whisk together the vegan milk powder, all-purpose flour, and baking soda. Make sure there are no lumps.
- 2
Add the cold, cubed vegan butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- 3
Gradually add the plant-based milk, one tablespoon at a time, and gently knead the mixture to form a soft, pliable dough. Be careful not to over-knead. The dough should be smooth but not sticky. If it's too dry, add a tiny bit more milk; if too sticky, add a pinch more milk powder.
- 4
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
- 5
While the dough rests, prepare the sugar syrup. In a saucepan, combine the sugar, water, and crushed cardamom pods. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- 6
Reduce the heat and simmer for 5-7 minutes until the syrup is slightly sticky but not too thick (it should not reach a one-string consistency). Remove from heat and stir in the rose water, if using. Keep the syrup warm.
- 7
Divide the rested dough into 12 equal portions. Gently roll each portion between your palms to form smooth, crack-free balls. Ensure there are no cracks, as they can cause the jamuns to break during frying.
- 8
Heat oil in a deep frying pan or kadai over medium-low heat. The oil should be hot enough to sizzle slightly when a tiny piece of dough is dropped in, but not too hot that it browns quickly.
- 9
Carefully add 4-5 jamun balls to the oil, ensuring not to overcrowd the pan. Fry on low to medium-low heat, gently turning them occasionally, until they are evenly golden brown all over. This slow frying is crucial for them to cook through.
- 10
Using a slotted spoon, remove the fried jamuns and immediately transfer them into the warm sugar syrup. Let them soak for at least 30 minutes, or preferably longer (1-2 hours or overnight) for maximum absorption.
- 11
Garnish with saffron strands, if desired, and serve warm or at room temperature. Enjoy your deliciously vegan Gulab Jamun!
Pro Tips
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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