Traditional Heritage

Vegan Gulab Jamun Dessert

Cook Time:

40 min

Prep Time:

15 min

Servings:

6

Ingredients

For the Balls (Jamun)

  • 2½ cups powdered white bread
  • ½ cup cashew nuts
  • ½ cup water
  • Oil for frying

For the Syrup

  • 1¾ cups water
  • 1 tbsp rose water
  • 2 cups sugar
  • ½ tsp ground cardamom
  • 1 tbsp lime juice
  • Coarsely chopped pistachios, for garnish

Directions

  • Add the sugar, water, and rose water to a saucepan and bring to a boil. Once the sugar solution boils, reduce the heat and add the cardamom.
  • Simmer for another 3–5 minutes, switch off the heat, add the lime juice, and keep aside.
  • Remove the end portions of the white bread (about 6–8 slices) and blend the inner bread into a fine powder.
  • Soak the cashews in ½ cup water for at least 10 minutes, then blend into a smooth, fine paste.
  • Place the bread powder in a bowl and gradually mix in the cashew paste until a firm dough forms.
  • Shape the dough into small, smooth marble-sized balls. Ensure there are no cracks, or they may break while frying.
  • Heat oil in a pan for frying the jamuns.
  • Fry a few balls at a time over low to medium heat, turning them gently with a slotted spoon until evenly cooked on all sides.
  • Once the balls turn golden to slightly darker brown, remove them and place them on a paper towel to absorb excess oil.
  • While still warm (not too hot), place the jamuns in the slightly warm sugar syrup.
  • Let them soak for at least 2 hours before serving.
  • This recipe yields approximately 16–18 jamuns, depending on their size.
  • Serve warm, garnished with coarsely chopped pistachios, or enjoy with a scoop of ice cream.

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