Easy Vegan Gulab Jamun Recipe

Hey friends! Today, I’m excited to share a vegan take on a beloved Indian dessert: Gulab Jamun. These sweet, syrup-soaked dough balls are incredibly indulgent and perfect for any special occasion. Whether you’re celebrating a birthday or just craving something sweet, this easy vegan Gulab Jamun recipe is sure to impress.

Why You'll Love This Vegan Gulab Jamun

This recipe is not only delicious but also straightforward, making it accessible for anyone to try. With simple ingredients and clear instructions, you’ll have a batch of delightful vegan Gulab Jamun ready to enjoy in no time. Plus, it’s a great way to introduce a traditional dessert into your vegan lifestyle.

Traditional Gulab Jamun is a classic Indian dessert made from milk solids known as khoya or mawa, which are prepared by slowly simmering milk until it thickens and most of the moisture evaporates. The khoya is then mixed with a small amount of flour to form a dough, which is shaped into small, smooth balls. These dough balls are deep-fried in ghee or oil until they turn a golden brown. After frying, the warm Gulab Jamun are soaked in a fragrant sugar syrup flavoured with cardamom, rose water, and sometimes saffron. The balls absorb the syrup, becoming soft and juicy, and are typically served warm or at room temperature, often garnished with chopped nuts.

Today, I’m veganising the traditional Gulab Jamun recipe and putting a great little spin that holds up incredibly well - many have commented that this version is even BETTER!

Ingredients for Vegan Gulab Jamun

Here’s what you’ll need to make this mouth-watering vegan treat:

Water
Sugar
Lemon juice
Ground cardamom
Ground nutmeg
Cashews
Breadcrumbs
Vegetable oil for deep frying

Serving Suggestions for Vegan Gulab Jamun

Gulab Jamun can be served either cold or warm. If you prefer them warm, simply heat them in the microwave for 10 seconds at a time until heated through. Serve with extra syrup, crushed nuts, or even a scoop of vegan ice cream for an added treat.

Soaking the Dough Balls

Soaking the dough balls in the sugar syrup is a crucial step to ensure they become perfectly soft and juicy. Place the dough balls into the pot of sugar syrup, making sure they are mostly submerged. If they aren’t fully covered, move them around every hour to ensure even soaking. Let them soak in the syrup for at least 4 hours. This extended soaking time allows the dough balls to absorb the syrup thoroughly, resulting in a deliciously sweet and tender vegan Gulab Jamun that melts in your mouth. Trust me, the wait is worth it!

Why This Recipe is Perfect for Vegan Birthday Snacks

These sweet treats are ideal for birthdays and other celebrations. They’re:

Easy to make: With simple ingredients and clear steps, anyone can whip up these delicious desserts.
Impressive: The rich flavour and beautiful presentation will wow your guests.
Versatile: Enjoy them warm or cold, making them a flexible option for any occasion.

I hope you enjoy making and eating this vegan Gulab Jamun as much as I do. It’s a fantastic way to enjoy a traditional dessert in a plant-based way. Whether you’re vegan or just looking to try something new, this recipe is sure to become a favourite.

Thanks for stopping by and happy cooking! Don’t forget to share your creations with me on Instagram and tag that_vegan_dad. I can’t wait to see your delicious Gulab Jamun!

PRINT RECIPE

INGREDIENTS

Vegan Gulab Jamun

1 1/2 cups water
1 1/2 cups sugar
1 tbsp lemon juice
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 cup cashews
1/2 cup water (for soaking cashews)
2 1/2 cups breadcrumbs
Vegetable oil for deep frying

METHOD

In a small saucepan, combine water and sugar. Bring to a boil, then reduce the heat to a simmer. Add lemon juice, ground cardamom, and ground nutmeg. Stir well and let it cook for an additional 2 minutes until everything is well incorporated. Turn off the heat and set aside.

In a blender, combine cashews and water. Allow the cashews to soak for 5-10 minutes before blending into a smooth cashew cream.
In a large bowl, mix the cashew cream and breadcrumbs. Use your hands to combine them into a slightly wet and smooth dough.
Break the dough into equal portions, rolling each into smooth balls about 5-10 centimetres in diameter.
In a large pot, heat vegetable oil over medium heat. You’ll know it’s ready when you see slight bubbles. Carefully place the dough balls into the oil, moving them around until they are lightly browned.
Remove the fried dough balls from the pot and place them on a plate lined with paper towel to absorb the excess oil.
Once the dough balls are warm, use a small skewer to poke a few holes into each one. This will help them absorb the sugar syrup.
Place the dough balls into the pot of sugar syrup. They should be mostly submerged. If not, move them around every hour to ensure they soak up the syrup evenly. Let them soak for at least 4 hours before serving.

Featured