Vegan Gulab Jamun
Vegan Gulab Jamun that tastes exactly like it's non-vegan version
Cook Time 1 hour hr
Resting Time 16 hours hrs
Total Time 17 hours hrs
Gulab Jamun Balls
- 1 cup All Purpose Flour or Maida
- ½ cup Vegan Creamer Powder
- 1/2 tsp Baking Powder
- 1 tbsp Oil
- 1-2 tbsp Plant Milk
Sugar Syrup
- 2 cups Water
- 2 cups Sugar
- Dash of Rosewater
- 4 Cardamom Pods
Gulab Jamun Balls
Sift and combine the flour, creamer powder and baking powder together.
1 cup All Purpose Flour or Maida, ½ cup Vegan Creamer Powder, 1/2 tsp Baking Powder
Mix in the oil and plant milk into the flour mixture and form a dough. Don't over knead it. If you overdo it, the oil will start oozing out and it will make the balls crack when frying.
1 tbsp Oil, 1-2 tbsp Plant Milk
Divide the dough into 12 small balls and chill them in the refrigerator.
Sugar Syrup
Bring water, sugar, rosewater and cardamom pods to a boil.
2 cups Water, 2 cups Sugar, Dash of Rosewater, 4 Cardamom Pods
Keep the syrup on medium heat and let it thicken until it coats the surface of a spoon but isn't at a string consistency yet.
Transfer the sugar syrup out into a storing container. Leave it at room temperature.
Frying the gulab jamuns
Heat up any frying oil of your choice to medium heat. For canola oil, I let the oil temperature climb upto 340°F.
4 cups Frying Oil
Fry the gulab jamun balls until they turn golden brown. We want them to cook thoroughly on the inside and be cripsy on the outside.
Transfer the hot jamuns into the sugar syrup directly.
Serving
Let the gulab jamun balls soak in the sugar syrup at room temperature for atleast 24 hours. Otherwise, the inside of the jamuns will be dry and may not taste great.
Serve in a small serving bowl with some sugar syrup. I like to heat it up for 30 seconds in microwave and pair it with vegan vanilla icecream!