Vegan Gulab Jamun Dessert Balls
Ingredients
Syrup
- 1 1/2 cups water
- 1 1/2 cups sugar
- 5 strands of saffron (optional)
- 8 pods green cardamom, preferably crushed
- 1 tablespoon lemon juice
Gulab jamuns
- 8 slices of bread (crusts removed)
- 1/2 cup cashews blended with 1/2 cup water into a smooth cream (or use coconut cream)
Preparation
Place the sugar, water, cardamom and saffron in a saucepan and bring to a boil.
Turn the heat down to a simmer, and add lemon juice.
Let it simmer for another five minutes then turn off the heat.
Blend white bread into fine crumbs and place in a bowl.
Pour the cashew or coconut cream onto the crumbs, and mix until you have a smooth, pliable dough that's a bit sticky.
Divide into 18-20 equal sized pieces and roll each into a ball; coat palms with oil to help smoothen the surface.
Air fry at 200°C for 25 minutes or deep fry until golden brown.
Pour the syrup over the jamun balls when the syrup is still warm and let sit for at least 3 hours to soak up the syrup.
Serve the gulab jamuns warm or cold with a drizzle of the syrup.
Notes
This vegan version uses bread and cashew cream instead of dairy and can be air-fried for a healthier alternative.
Perfect for Diwali or as a dairy-free Indian dessert option.
