Vegan Gulab Jamun

If you’ve ever had authentic gulab jamun, you’d know why a vegan version of the famous Indian dessert is required. Easy, quick and delicious vegan gulab jamun recipe for the festive season.

Hello HTS Community

We are making VEGAN GULAB JAMUN today. Yes, and it has to be in caps because I am soooo excited to share this recipe with you. Gulab Jamun are a traditional Indian dessert that everyone, yes everyone, loves, and they are the heart of every festival and celebration.

Gulab Jamun is a popular and delectable Indian dessert that is enjoyed across the Indian subcontinent and in various parts of South Asia. It is a sweet, deep-fried dumpling or ball made from a mixture of milk solids, typically khoya (also known as mawa), a type of solidified milk, or sometimes paneer (Indian cottage cheese). These soft and spongy dumplings are then soaked in a sugar syrup flavored with cardamom, saffron, and rose water, which gives them their characteristic sweet and aromatic taste.

Sweets are a big part of all Indian festivals, and for the upcoming festival season, there are plenty of recipes that you may try. Starting with the easiest Kheer, which can be made vegan just by replacing milk with coconut milk. Dry fruit laddu, the perfect yoga bar for vegans, and definitely Gajar ka halwa, that defines winter.

To make the vegan version, I replaced khoya with a sweet potato and semolina dough. I tried three different recipes, one with just semolina, second one with bread but liked this one the best. Sweet potato has that light sweetness as khoya and semolina helps keep the shape and absorb sugar syrup better. With a handful of simple ingredients you can now make vegan gulab jamun in under 30 minutes.

Ingredients you will need:

• Sugar- 1 cup
• Water- 1 cup
• Cardamon- 2 or 3
• Saffron- 3 strands
• Rose water- 1 teaspoon
• Sweet potato- 1, boiled or baked
• Semolina- 1/4 cup
• Oil- for frying

Steps to make Vegan Gulab Jamun:

• Start with putting sugar and water in a pan and stirring it while it comes to a boil. Let it boil for 2 minutes and once the liquid clears, turn off the heat and add pounded cardamon, saffron and rose water. The sugar syrup is ready, keep it aside.

• Take 1 sweet potato, boiled or baked and mash it in a bowl. Add semolina and make mix together to form a loose dough. Cover and keep aside for 10 minutes.

• Rub oil on your palm and take a small portion of the dough to make an elongated or round ball. With this quantity, you should have around 10-12 small dough balls.

• Heat vegetable oil in a pot and fry these on medium heat until they are brown in color. Take out and transfer to the sugar syrup. Keep them soaked at least for 5-6 hours before consuming.

• Garnish with chopped almonds, pistachio and rose petals. Serve warm.