Gulab Jamun is a dessert that has its origin in India and Medieval Iran. They’re softballs made out of khoya (milk solids) and flour. Since khoya is the main ingredient, it’s very difficult for Indians to even imagine that Gulab Jamun can be veganised. But the good news is that it can be veganised and the taste is also similar to the non-vegan one! Plus it’s economical to make vegan Gulab Jamun because I will be using sweet potato in this recipe. Excited? Please keep reading to know how to make it.
Preparation time:
The actual time is 30 mins for preparation and 30 mins to get ready after dipping the Gulab Jamuns in the syrup.
Servings: 4
Ingredients
- 1 cup mashed sweet potato (2 medium-sized)
- 2 tbsp maida
- Few chopped pistachios
- Oil for deep frying
- 3/4 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
- Optional: 5 strands saffron
Instructions
- Heat water, add sugar, and stir until dissolved. Add sagfron (optional), cardamom powder, and chopped pistachios.
- In another bowl, mix mashed sweet potatoes and maida and make a dough out of it. Add more maida if it doesn’t have a dough-like consistency.
- Make balls out of the dough and deep fry them in the oil till they turn brown.
- Dip the fried Gulab Jamuns in the syrup and let them soak for 30 minutes before serving.
Taaadaaaa! Super easy and economical vegan Gulab Jamuns are ready! My mom and I used to make it for family get-togethers and everyone used to love it. Try replacing the dairy-based Gulab Jamun recipe with the vegan one and make everyone try it. Stay tuned for more Indian vegan dessert recipes!
