Indian Vegan Gulab Jamun Donuts Dry Mix
User Reviews
5
Indian Vegan Gulab Jamun Donuts Dry Mix
Description
The recipe involves blending all-purpose flour, almond flour, raw pistachios, baking soda, cardamom seeds, sugar, potato starch, and breadcrumbs into a fine, homogeneous dry mix. When ready to prepare the donuts, this mix is combined with oat milk or cashew milk, sometimes with vegan cream cheese to add a mawa-like flavor and texture. The dough is kneaded to a soft consistency, which helps ensure the gulab jamun balls fry evenly without cracking.
The cooking involves frying small balls of this dough and then soaking them in a fragrant sugar syrup infused with cardamom, saffron, or rose water. Poking holes in the balls before soaking helps absorption of the syrup. The final treat is a soft, spiced, and sweet dumpling with an authentic flavor and tender texture.
Variations are provided for a gluten-free version using oat flour, potato starch, and soy milk powder. Tips highlight the importance of moving the balls during frying to prevent burning and ensuring the syrup is warm and not too thick for optimal syrup absorption. Serving suggestions include pairing with creamy Indian pudding (rabri) or enjoying with the syrup alone.
Ingredients
For the gulab jamun mix
- 1/4 cup all-purpose flour
- 3 tbsp almond flour
- 1.5 tbsp sugar
- 1 tbsp pistachios 8 to 9 pistachios, raw
- 1/4 tsp salt
- 1/8 tsp baking soda
- cardamom seed or use 1/4 tsp ground, I prefer seeds for best flavor, seeds from 2 pods
- 1.5 tbsp potato starch or cornstarch
- 3 tbsp bread crumbs i use panko
To add later:
- 3.5 tbsp oat milk or cashew milk; thick non-dairy milk
For the sugar syrup:
- 1 1/4 cup of water
- 1 cup sugar plus 2 tablespoons
- cardamom seed seeds from 4 pods
- 1 tsp lemon juice
- 6 saffron or rose water, 1 tsp
Instructions
- To make the mix, add all the ingredients except breadcrumbs into a blender and blend till nuts are broken down and mixture is homogeneous, then add the breadcrumbs and pulse once or twice.
- Transfer the mix to container, if you want to store it should be air tight to store upto 2 months
- To make the gulab jamun, transfer all mix to a bowl. Add 3 tbsp of non dairy milk and mix well. press and mix with your hands and see if you need more non dairy milk and add it 1 tsp at a time.
- You can also use a tbsp of vegan cream cheese and 2 tbsp non dairy milk instead (I use kite hill plain and it adds that hint of mawa flavor in the Gulab jamuns)
- You want to stop as soon as dough is soft and not dry, let the dough sit for five minutes and then knead lightly to build the gluten which will help make even non cracked gulab jamuns.
- Because of the sugar in the mix, the dough will get slightly sticky, add in a sprinkle(1/2-1tsp) of all purpose flour while kneading if needed. Knead for a min and then make it into small balls (1/2 inch size if making in aebleskiver pan, slightly larger to fry)
- To make them in aeblskiver pan or appe pan - heat the pan over medium heat. Add at least 1 tsp of oil in each of the holes. Once the oil is hot, add your balls in each, and turn them around in 15 seconds and continue to cook so that they are evenly golden brown from all sides. Repeat for all the balls. Refill the oil as needed in between. Reduce heat to low medium if browning too quickly for either method
- To fry the balls, you can deep fry them over medium heat. You do not want the oil to be too hot and fry them until they are golden brown on all sides. Transfer to a paper lined plate.
- To make the sugar syrup. Add all the ingredients to a shallow pan. And bring to a boil over medium high heat. Once boiling, mix really well to make sure all the sugar has been dissolved and continue to cook for two more minutes and reduce the heat to medium. let it simmer for another 2 mins. Switch off heat. Let sit for 5 mins so it’s not boiling hot, then Add in the balls, let the balls soak for 5 mins then start heat to low. Move the balls around to coat from all sides. Switch off heat after 5 minutes. Let the balls soak in the syrup for at least an hour before serving.
- Garnish with some chopped nuts if you wish and serve.
Notes
- Store the dry mix in an airtight container for up to 2 months.
- Move gulab jamun balls frequently during frying to prevent cracking or burning.
- Use warm, not thick, sugar syrup for better absorption; if syrup thickens, loosen with warm water.
- To help syrup absorption, poke holes in fried balls before soaking.
- Keep the gulab jamun balls small for optimal texture and syrup absorption.
- Serve with the syrup or alongside creamy Indian pudding (rabri) for traditional pairing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 85mg | 4% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
