Starry Night Vegan Gulab Jamun

Allergens

Nuts, Soy

Ingredients

• 1. 1 cup besan (gram flour) 2. 1/4 cup coconut oil 3. 1/2 tsp cardamom powder 4. A pinch of saffron strands 5. 2 cups soy milk 6. 2 tbsp sugar 7. 1 cup water 8. 1/4 tsp cream of tartar 9. A handful of almonds and pistachios, chopped

Instructions

1. In a large bowl, combine the besan, coconut oil, cardamom powder, saffron strands, and cream of tartar. Mix well to form a smooth dough.
2. Shape the dough into round balls and set them aside.
3. Heat water and sugar in a pan over medium heat until a syrup forms.
4. Gently drop the shaped dough balls into the syrup and cook them on low heat for 15 minutes, or until they double in size.
5. Remove the cooked Gulab Jamuns from the syrup and allow them to cool slightly.
6. Finally, garnish with chopped almonds and pistachios before serving.

Chef’s Insight

The use of soy milk makes this dessert vegan-friendly, while still maintaining the rich taste of traditional Gulab Jamun.

Notes

Be sure to allow the Gulab Jamuns to cool slightly before serving.