Vegan Gulab Jamun

🛒 Ingredients

• #Jamun Dough;
• 150g vegan milk powder (soy or coconut‑based) or fine semolina
• 100g all‑purpose flour,, 1 tsp baking powder
• 2 tbsp melted coconut oil or vegan butter
• 120–150ml warm unsweetened plant milk (soy, coconut, or almond)
• Pinch of fine salt,, Neutral oil for deep frying
• #Rose Sugar Syrup;
• 300g white sugar or coconut sugar,, 350ml water
• ½ tsp ground green cardamom,, 1 tsp pure rose water
• Pinch of saffron strands (soaked in 1 tbsp warm water, optional)
• Tiny pinch of natural yellow colour (optional)
• #Garnish; Sliced almonds or chopped pistachios

👩‍🍳 Instructions

1. 1

   Make the syrup: Combine sugar and water in a pan over medium heat, stirring until sugar dissolves completely. Add cardamom, saffron, and colour if using. Simmer for 1–2 minutes until slightly thickened (one‑string consistency). Turn off heat, stir in rose water, and keep warm.

2. 2

   Mix the dough: Whisk vegan milk powder, flour, baking powder, and salt in a bowl. Add coconut oil, then pour in warm plant milk gradually, mixing gently until you have a smooth, soft, non‑sticky dough — do not over‑knead or the jamuns will turn hard.

3. 3

   Shape: Roll small portions of dough between your palms into smooth, crack‑free balls about the size of a small ping‑pong ball.

4. 4

   Fry: Heat oil over low‑medium heat. Carefully add the balls, turning gently and often so they cook evenly and turn a deep golden brown all over. Remove and drain excess oil.

5. 5

   Soak: Immediately drop the warm fried jamuns into the warm syrup. Let them soak for at least 2 hours, or overnight in the fridge, so the syrup soaks fully into the centre.

6. 6

   Serve: Enjoy warm or chilled, topped with sliced nuts. Store in an airtight container in the fridge for up to 5 days.