Vegan gulab jamun is one of the popular Indian desserts that is loved by many.
Traditionally, gulab jamun is made with milk solids called khoya or mawa and fried in ghee (clarified butter).
However, this poses a challenge for vegans as dairy products are strictly avoided in their diet.
After several trials and errors with substitutions, I got the right combination for a vegan gulab jamun recipe that I have shared here!
My happiest moment was when my 15-year-old daughter said this taste was almost close to traditional gulab jamuns.
This vegan-friendly recipe is made with bread and almond flour. And no one can deny the fact that it is a heavenly treat!
Try my badam barfi and vegan carrot halwa if you like Indian desserts.
Jump to:
Why I love this
- Delicious and easy Indian dessert.
- It is equally tasty as traditional gulab jamun without milk powder.
- Perfect Indian sweets treat on festivals like Diwali and Holi.
- Suitable for those on a vegan diet or who have lactose intolerance.
- A vegan alternative to traditional gulab jamun.
Ingredients
- White Bread - make sure it is vegan bread
- Almond flour
- Oat milk or almond milk
- Sugar
- Oil for frying
- cardamom
- kewra water or rose water
- saffron strands (optional)
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Toast the bread slices until they are golden brown and crisp. Let them cool down.
Cut off the crust and blend the bread slices to make fine crumbs.
In a large mixing bowl, add the bread crumbs, almond flour, baking soda, pinch of salt, and milk.
Mix well until it forms a smooth dough.
Divide the dough into equal portions and roll them into small balls. Make sure there are no cracks in the balls.
Heat oil in a pan on medium flame. Once the oil is hot, gently drop the balls into the oil and fry until they are golden brown; after deep frying, place them on a plate. (Place them on a plate with a paper towel to drain excess oil.)
In a separate pan, prepare sugar syrup by combining sugar and water. Bring it to a boil until the sugar dissolves completely.
Then add cardamom powder and kewra water or rose water for flavor and turn off the heat.
Place the deep-fried balls in the sugar syrup and let them soak for 2-3 hours.
Serve warm or chilled, as per preference. Enjoy your delicious vegan gulab jamun!
Serving suggestions
- Garnishing: A sprinkle of crushed pistachios or almonds on top of the Gulab Jamun not only adds to the visual appeal but also provides a delightful crunch. Edible silver foil or 'varak' can also be used for an extra luxurious feel.
- Serving with ice cream: A scoop of vegan vanilla ice cream served alongside Gulab Jamun can make for an exciting combination. The contrasting temperatures of the warm Gulab Jamun and cold ice cream create a unique sensory experience.
Appe pan method
For a healthier version, you can cook the gulab jamuns in an appe pan instead of frying them in oil.
Simply add some oil to each cavity and place the balls in it. Cook on medium heat, turning occasionally until they are evenly browned.
Then, proceed with soaking them in sugar syrup, as mentioned above.
Variations
- Instead of bread, you can also use mashed sweet potatoes for a different flavor and texture.
- Add other ingredients like raisins, cashews, or cranberries to the dough for extra sweetness and crunch.
- Use all-purpose flour or cashew powder instead of almond flour if desired.
Top tips
- Do not overwork the dough while making balls; it can result in tough Gulab Jamuns.
- Make sure to use fresh bread and blend it well for fine crumbs.
- Adding a pinch of baking soda helps make the Gulab jamun soft and spongy.
- Allow the gulab jamuns to soak in sugar syrup for at least 2-3 hours to ensure they are fully soaked and infused with flavor.
- Fry the gulab jamuns in medium flame oil to avoid burning or undercooking.
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📖 Recipe
Easy Vegan Gulab Jamun
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- ½ cup canola oil - for deep frying
- 2 cups bread crumbs - I used 4 bread slice
- ½ cup almond flour
- ½ teaspoon baking soda
- pinch of salt
- 1 ⅓ cup sugar
- 1 ⅓ cup water
- 3 cardamoms - powdered
- 1 tablespoon kewra water - optional
- 6 saffron strands - optional
- 4 tablespoon oat milk - or almond milk
Instructions
- Toast the bread slices until they are golden brown and crisp. Let them cool down.
- Cut off the crust and blend the bread slices to make fine crumbs.
- In a large mixing bowl, add the bread crumbs, almond flour, baking soda, pinch of salt, and almond milk. Mix well until it forms a smooth dough.2 cups bread crumbs, ½ cup almond flour, ½ teaspoon baking soda, pinch of salt, 4 tablespoon oat milk
- Divide the dough into equal portions and roll them into small balls. Make sure there are no cracks in the balls.
- Heat oil in a pan on medium flame. Once the oil is hot, gently drop the balls into the oil and fry until they are golden brown; after deep frying, place them on a plate. (Place them on a plate with a paper towel to drain excess oil.)½ cup canola oil
- In a separate pan, prepare sugar syrup by combining sugar and water. Bring it to a boil until the sugar dissolves completely.1 ⅓ cup sugar, 1 ⅓ cup water
- Then add cardamom powder and kewra water or rose water for flavor and turn off the heat.3 cardamoms, 1 tablespoon kewra water
- Place the deep-fried balls in the sugar syrup and let them soak for 2-3 hours.
- Serve warm or chilled, as per preference. Enjoy your delicious vegan gulab jamun!
Notes
- Do not overwork the dough while making balls; it can result in tough Gulab Jamuns.
- Make sure to use fresh bread and blend it well for fine crumbs.
- Adding a pinch of baking soda helps make the Gulab jamun soft and spongy.
- Allow the gulab jamuns to soak in sugar syrup for at least 2-3 hours to ensure they are fully soaked and infused with flavor.
- Fry the gulab jamuns in medium flame oil to avoid burning or undercooking.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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