The Best Vegan & Glutenfree Gulab Jamuns. Dairyfree Eggless Recipe
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
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Servings
6
-
Calories
286 kcal
-
Course
Dessert
-
Cuisine
Indian, Vegan, gluten-free
The Best Vegan & Glutenfree Gulab Jamuns. Dairyfree Eggless Recipe
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The Best Vegan & Glutenfree Gulab Jamuns. Dairyfree Eggless Indian Dessert Recipe. These Vegan Gulab Jamuns are Soft moist doughnuts soaked in cardamom flavored syrup. Vegan Gulab Jamun / Jamoon.
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Ingredients
Wheat version:
- 1/2 cup wheat flour or 1/4 cup flour and 1/4 up bread crumbs
- 2 Tablespoons cashew or almond, ground, raw
- 1 Tablespoon oat flour
- 1 Tablespoon raw sugar ground
- 1/2 teaspoon baking powder
- salt a generous pinch
- black salt optional, aka kala namak, a pinch
- 1/4 cup sweet potato well mashed boiled sweet potato or plain canned, puree
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1-2 Tablespoons water
Glutenfree version: Makes 12-14
- 1/4 cup oat flour
- 2 Tablespoons brown rice flour
- 3 Tablespoons tapioca starch
- 1/3 teaspoon baking powder
- salt a pinch
- 2 Tablespoons sweet potato puree
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 teaspoons water
- cashews ground raw cashew and soy flour added for texture, binding, and moisture
- soy flour ground raw cashew and soy flour added for texture, binding, and moisture
Sugar Syrup:
- 1 cup raw sugar or other vegan sugar, ground
- 1 cup water
- salt a pinch
- 1/4 teaspoon cardamom powder r 2-3 cardamom pods seeds crushed
- 1/4 teaspoon saffron strands
Instructions
- Mix all the dry ingredients in a bowl. Add the wet and mix well.
- The wheat dough should be soft and non sticky. Use a few teaspoons more water or wheat flour if needed.
- The glutenfree dough will be soft, more like a very thick batter and will get a bit dryer and more dough like after the 10 minutes.
- Cover the doughs with a towel and let sit for 10 minutes till you prep the sugar syrup and heat up the oil.
- Oil your hands and Make balls of the dough with a light hand. 1/2-3/4 inch size balls.
- Once the oil is hot, fry the balls on medium heat. The wheat balls will double in size and the glutenfree ones will increase to 1.5 times the size, so fry in small batches to keep enough space and cook evenly. If the oil is too hot, the jamuns will get dark quickly Or crack open and not cook from the inside.Turn them around every 2 minutes.
- Remove the balls once golden brown all over, not dark brown.(6-8 minutes). Let the balls sit out for a minute before adding to the hot sugar syrup.
- Place the balls in hot sugar syrup. keep the sugar syrup on low heat. Turn them around after 5 minutes and switch heat off. The balls soak unevenly for the first few minutes and look uneven too, but will even out after some time.
- Let them soak for at least half an hour. turn them around every 10 minutes. Serve warm or cold. Keep refrigerated for upto 3 days.
Sugar syrup:
- Mix the sugar and water and bring to a boil. Simmer for a few minutes until just about 1/2 string consistency.
- Add cardamom powder and saffron strands and keep ready.
Notes
- Nutrition: Approx nutrition for Vegan Gulab Jamuns based on 20 balls, serving 6 people. Includes sugar syrup, does not include frying.
Nutrition Information
Show Details
Serving
6g
Calories
286kcal
(14%)
Carbohydrates
58g
(19%)
Protein
3g
(6%)
Fat
5g
(8%)
Sodium
156mg
(7%)
Potassium
196mg
(4%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
3190IU
(64%)
Vitamin C
3.2mg
(4%)
Calcium
33mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 286kcal | 14% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Sodium | 156mg | 7% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 3190IU | 64% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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