Vegan Gulab Jamun
Indulge in the rich, aromatic sweetness of **Vegan Gulab Jamun**, a plant-based twist on the classic Indian dessert. Made with almond flour, semolina, and silken tofu, these golden-brown dumplings boast a soft, melt-in-your-mouth texture without the need for dairy. Soaked in a fragrant sugar syrup infused with rose water and cardamom, each bite is a perfect balance of sweetness and floral notes. Topped with a sprinkle of chopped pistachios for an elegant finish, this recipe is perfect for festive occasions, dinner parties, or simply treating yourself to a vegan-friendly dessert. With its straightforward preparation and delectable results, this gulab jamun recipe ensures you'll enjoy all the indulgence without compromising on flavor or ethics.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Semolina
- 0.5 teaspoon Baking powder
- 0.5 cup Silken tofu
- 2 tablespoons Coconut milk
- 2 tablespoons Vegan butter
- 1.5 cups Sugar
- 2 cups Water
- 1.5 tablespoons Rose water
- 6 Cardamom pods
- 2 cups Oil for frying
- 2 tablespoons Pistachios, chopped
Instructions
In a medium bowl, combine almond flour, semolina, and baking powder.
In a blender, blend silken tofu and coconut milk until smooth.
Melt the vegan butter over low heat and add it to the almond flour mixture along with the blended tofu. Mix until you have a dough. It should be soft but not sticky. Cover and let it rest for 10 minutes.
While the dough rests, in a saucepan over medium heat, combine sugar, water, and cardamom pods. Stir until sugar dissolves and the syrup comes to a boil. Let it simmer for 5 minutes, then remove from heat and stir in rose water. Set aside to cool.
After the dough has rested, divide it into small equal portions and roll each into a smooth ball, approximately 1 inch in diameter.
Heat oil in a deep pan over medium heat. To check if it's ready, add a small test piece of dough; it should rise to the surface quickly but not get brown immediately.
Fry the dough balls in batches, stirring gently, until they turn golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
Soak the fried balls in the warm sugar syrup for at least 1 hour to allow them to absorb the syrup and become soft.
Garnish with chopped pistachios and serve warm or at room temperature.
Nutrition Facts
Calories |
6400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 557.1 g | 714% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 373.7 g | 136% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 307.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 733 mg | 56% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
