Vegan Gulab Jamun

Sometimes created from a base of milk solids, flour, and a leavening agent; this veganized recipe from Veganbell’s Indian Vegan Cookbook makes use of candy potatoes, cashew flour, and buttery coconut oil to copy the normal candy. 

What you want:

For the dough:
2 cups boiled and finely grated candy potatoes
2 tablespoons cornstarch
3 tablespoons cashew flour
¼ teaspoon baking soda
¼ teaspoon cardamom powder
1 tablespoon coconut oil

For the sugar syrup:
2 cups water
1½ cups sugar
1 teaspoon rose water
¼ teaspoon cardamom powder
8 to 10 saffron strands

Oil, for frying

What you do:

  1. For the dough, in a big mixing bowl, add all elements and blend properly till delicate.
  2. Divide dough into 10 even parts and roll every portion right into a easy ball, ensuring there aren’t any cracks.
  3. For the sugar syrup, in a big saucepan over medium warmth, add sugar and water. Stir properly and convey to a boil. As soon as sugar is dissolved and combination thickens, scale back to a simmer and prepare dinner for two minutes.
  4. Add rose water, saffron strands, cardamom powder, and stir. Take away saucepan from warmth, cowl with a lid, and put aside.
  5. In a heavy, shallow pan over low-medium warmth, add 2 inches of oil. As soon as oil is sizzling, gently add 1 to 2 dough balls at a time. Prepare dinner for 30 to 40 seconds, or till balls turns gentle brown. Gently flip and fry for 8 to 10 minutes, or till coloration modifications to darkish brown. 
  6. Instantly switch to sugar syrup in reserved pan. Stir and drench each items. Take away and set on a separate plate and let cool for 20 minutes. Repeat with remaining dough balls. 
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