Vegan Gulab Jamun

Cook the recipe

Method

1. 1

   In a saucepan, combine 1 ½ cups sugar and 1 ½ cups water. Bring to a boil, then reduce to a simmer and add the crushed cardamom and 1 tbsp lemon juice. Cook for another five minutes before turning off the heat.

2. 2

   In a mixing bowl, combine 2 ½ cups white bread crumbs with ½ cup blended cashew cream, adding the cream gradually until you form a smooth, pliable dough that is not too stiff or dry.

3. 3

   Divide the dough into 14 pieces and roll each piece into a smooth ball, ensuring no cracks are visible on the surface. Grease your palms with a little oil to help with shaping.

4. 4

   Heat vegetable oil in a wok or deep fryer to about 300°F (150°C). Ensure the oil is not too hot, as this could result in quick browning without thorough cooking.

5. 5

   Carefully add a few jamuns at a time into the hot oil, ensuring not to overcrowd the pan. The oil should bubble gently. Use a slotted ladle to keep them moving until they attain a deep reddish color.

6. 6

   Once cooked, remove the jamuns to a plate lined with paper towels. While still warm and manageable, poke small holes in each jamun using a thin pin or needle to facilitate syrup absorption.

7. 7

   Immerse the jamuns in the warm syrup, ensuring they are fully submerged. Allow them to soak for at least 3 hours before serving, giving them time to absorb the syrup.

8. 8

   Serve the jamuns drizzled with syrup and a sprinkle of chopped nuts if desired.