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Indian Vegan Gulab Jamun Donuts Dry Mix
5 from 21 votes

Indian Vegan Gulab Jamun Donuts Dry Mix

This Indian Vegan Gulab Jamun Donuts Dry Mix provides a gluten-free, nut-enriched base for making traditional sweet dumplings with a plant-based twist. Combining flours, almond and pistachio nuts, and spices like cardamom, the dry mix is blended finely to form a delicate dough when combined with oat or cashew milk. The mix is designed to be stored and used later for fresh gulab jamun donuts that soak in warm sugar syrup flavored with cardamom and saffron.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 12
Calories: 107 kcal
Course: Dessert, Snacks
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Transfer the mix to container, if you want to store it should be air tight to store upto 2 months
  3. 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.
  4. 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)
  5. 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.
  6. 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)
  7. 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
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 107

% 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.