Gulab Jamun (V | GF)
Gulab Jamun is a special Indian sweet treat, made vegan and gluten-free! The deep-fried dough is soaked in a cardamom-infused syrup, which gives it a spongey, tender cake-like texture.
Ingredients
Dough
- 120 g sweet potato*
- 40 g almond flour
- 40 g tapioca starch
- 20 g rice flour
- 1 tsp baking powder
- 40 g non-dairy milk
- oil for deep frying
Syrup
- 1 cup water
- 1 cup sugar
- 1 tsp lemon juice
- 3 cardamom pods crushed
Instructions
- Peel the sweet potato, cut into small pieces and boil for 10 minutes or until soft. Mash well and set aside to cool.
- Sift and mix all the dry ingredients together. Incorporate in the mashed sweet potatoes and milk with a fork, then switch to your hands. Make sure there are no lumps of flour throughout the dough. The dough will stick to your hands slightly. Cover and set aside.
- In a small pot, add water, sugar and lemon juice. Bring to a simmer over medium-low heat then add in crushed cardamom pods. Cook for 4-5 minutes then remove from the heat.
- Divide the dough into 12 pieces, 18-20g each. Roll them between your palms to make smooth and round balls.
- In a large pan/pot, heat the oil over medium-low. When you add in the dough balls, they should float on the surface and start to sizzle gently.** Constantly move a slotted ladle up and down in the oil without touching the balls to make sure they are evenly frying. Once they have expanded and have browned slighlty, 4-5 minutes, increase the heat and fry until they are golden brown, 3-4 minutes.
- Remove from the oil and place on some paper towels. Let rest for 10 minutes.
- Gently place the fried dough in the warm sugar syrup. Soak for 1 hour, turning them halfway to ensure they soak the syrup evenly.
- Serve warm or at room temperature. Enjoy!
Notes
Gulab jamun can be stored at room temperature for up to 5 days. Keep leftovers in the fridge. Do not store them in the syrup, as they will start to get mushy.
*You can also use sweet potato puree, but you may need to reduce the amount of liquid in the dough.
**Test the oil first with a wooden chopstick, it should sizzle very gently.
Tried this recipe?Let us know how it was!