Gulab Jamuns Veganized (Indian sweet balls in flavored syrup). Delicious sweet treats made with cardamom and pistachios. Vegan Recipe. Jump to Recipe



Phew.. VeganMofo is taking a toll for sure.. This is Post 7! And after this I will take a 2 day break, or maybe atleast a 1 day break.. and hopefully get to your blogs and comments!

Drumroll please for these GJs (Short for Gulab Jamuns)… And they are soyfree too. I saw two recipes of veganized gulab jamuns and both used tofu or soy milk powder or both. As you know, a- I am not fond of Tofu, b- I hardly have Tofu or soy milk powder available at home. So as well try to figure out a different recipe..

Traditionally, Gulab Jamuns are made of milk powder, and khoya(milk solids), deep fried and then soaked in flavored sugar syrup. (Probably deep fried in Pure ghee(clarified butter) for adding to the indulgence). The milk powder GJ texture is thick, chewy and slightly salty. Its basically a milky doughnut.

For the salty and grittyness, I added some Oats. For the powdery, chewy proteinness I added almonds and the rest of the base was self rising flour(or all purpose flour + baking powder)

I made them in 3 batches with experimentation in size of balls, and time of cooking. I will make these again this weekend.. Will update the recipe if need be.

Most of the milk powder gulab jamun recipe tips apply here too.

Tips:

Dont make too big a ball, dont press too hard while rolling into a ball,

Fry them well at a good medium hot temperature till golden brown(5-7 minutes, moving occasionally), if brownining too quickly then the oil is too hot.

Let soak in sugar syrup for half an hour before eating( the most difficult part;))

Soak in simmering syrup. Syrup should not be too thick. Turn balls around every 5 minutes.

The balls will look misshaped when absorbing the syrup on the sides which are dipped in the syrup, so turn them around till all sides absorb the syrup.