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 for the dough:
- 1 cup mashed sweet potato (2 medium-sized)
- 2 tbsp maida
Ingredients for the sugar syrup:
- 3/4 cup sugar
- 1/2 cup water
- 5 strands saffron (optional)
- 1/4 tsp cardamom powder
- Few chopped pistachios
- Oil for deep frying
Procedure:
- 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.
- Once they’re deep-fried, dip them in the sugar syrup.
For the sugar syrup
- Heat the water, add sugar to it and keep stirring.
- Once the sugar is dissolved in water, empty it in a bowl and add saffron strands (optional), cardamom powder and chopped pistachios to it.
- Once the Gulab Jamuns are dipped in the syrup, give them 30 mins to get ready.
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!
