Vegan Masala Recipe
Vegan Gulab Jamun
Vegan Gulab Jamun are tender, aromatic sweets made from bread crumbs and enriched with a smooth cashew cream. Soaking in a warm cardamom syrup, they offer a delightful balance of sweetness and texture, perfect for sharing with loved ones.
From the kitchen
What to expect
These Vegan Gulab Jamun embody a sweet tradition, transforming simple ingredients into a cherished treat that everyone can enjoy.
Serving idea
Best served simply
Pair these jamuns with a warm cup of chai for a comforting dessert experience.
Cook the recipe
Method
- 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
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
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
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
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
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
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
Serve the jamuns drizzled with syrup and a sprinkle of chopped nuts if desired.
Gather everything first
Ingredients
- •1 ½ cups water
- •1 ½ cups sugar
- •8 green cardamom pods (crushed to release seeds)
- •1 tbsp lemon juice
- •2 ½ cups white bread crumbs
- •½ cup cashews (blended with ½ cup water into a very smooth cream)
- •Vegetable oil for deep frying
- •2 tbsp chopped nuts (like cashews, almonds, or pistachios for garnish, optional)
A few useful notes
Notes
- •Store leftovers in the syrup at room temperature to maintain moisture. They can be reheated gently in the microwave for a soft texture.
- •For a richer flavour, let the syrup cool and infuse longer before adding the jamuns.
- •If you prefer a different texture, adjust the water in the cashew cream slightly.
Learn the technique
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