Lactose – Free, Vegan Gulab Jamun
28th November 2020
You asked for it, so here it is! Vegan Gulab Jamun (small golden, cardoman dumplings in a sugar syrup).
Sometimes you need a fast recipe that suits the needs of all your guests, what better way to make all your guests happy at the same time and with an indian dessert, lactose free, vegan and potentially make it gluten free too. The best part, it’s taste just as fluffy and soft and with the perfect sweetness.
An easy recipe that saves you time and impresses your guests and leave them wanting more!
Be sure to take pictures and tag me on instagram @divinebakesig
Vegan Gulab Jamun
Golden, cardamom dumplings in sugar syrup. A quick and delicious dessert recipe to wow your family and friends. Traditionally an Indian dessert.
Equipment
- Deep frying pot
- mixing bowl
- Measuring spoons
- food processor
- mixing spoon
Ingredients
- 4 slices white bread (can be gluten free)
- 5 tbsp single soya cream (alpro)
- ½ tsp cardamom powder (fine)
- ½ tsp baking soda
- 1 pinch saffron
- ½ litre Sunflower Oil (to deep fry)
Instructions
Jamuns
- Tear up the bread into medium to small size pieces and blitz them up in a foos processor. You want the breadcrumbs to be really fine and fluffy so keep blitzing until you achieve a really fine crumb consistency.
- Transfer the crumbs into a bowl. Mix in the cardamom, baking soda and saffron until just combined.
- Slowly add in 3 tbsp of single cream and begin to mix with the spoon, your mixture will start to cobine in to a dough.
- Add in the final 2 tbsps of single cream. At this point you want to start mixing by hand and begin to kneed the dough until everything in combined and the dough is really smooth.
- Roughly, take a sprout size amount of dough and roll them into small balls between your hands. (Be gentle with your hands but make sure the ball is completely smooth and has no folds – This may take a couple of tries at first but you'll get the hang of it.)
- Once all your balls are rolled out. Heat up your oil in a deep pot over medium- full heat flame. (You can test the oil by dropping a tiny amount of dough into the hot oil, the dough will immediately rise and will form bubbles around it.)
- Slowly place the jamuns (dough balls) into the pot and keep rotating them until they become golden brown all over. Be careful not to keep them in for too long, it should only take 1-2 minutes per jamun. Lower the heat if you need. Take them out onto a a dry kitchen towel/tissue.
Hot sugar syrup (Chasani)
- To make your sugar syrup, add 1 cup sugar and ½ cup water into a small pot/pan. Add in a pinch of saffron and a pinch of cardamom for flavour. Allow this to heat up over a medium flame.
- The syrup will begin to thicken but do not leave it for too long you want a runny syrup for this. This will take 5-10 minutes. (Do not let the syrup caramelise.)
- Take off heat and place the jamuns into the syrup and cover.
- Leave to rest over night for the best flavour and softness. Garnish with sliced almonds and pistachios or saffron and enjoy.
Notes
Tip: You can add a few drops of rose essence into the hot sugar syrup for added rose flavours, this is optional. It tastes scrumptious with or without.
For any Beauty or SkinCare related posts follow me @divinebeautyig
For Baking and recipes follow @divinebakesig – Be sure to tag me in your Gulab Jamun creations!
Previous
