Gulab Jamun
Soft gulab jamun made without khoya or milk powder, soaked in rose-cardamom syrup.
Classic gulab jamun depends on khoya or milk powder for a porous, spongy crumb that drinks syrup. This version uses soy milk powder (or a cashew–semolina mix) so the dough fries pale-golden and soaks like the mithai-shop original.
Two non-negotiables: a soft dough that is not dry, and warm syrup so the jamuns absorb without collapsing. Do not rush the rest or the soak.
Nutrition
Per 1 jamun with syrup
- Calories
- 145 kcal
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary
plant based · nut free
Protein sources
soy milk powder
Ingredients
- 11 cup Soy Milk Powder (unsweetened)
- 21/4 cup All-purpose Flour (maida)
- 32 tbsp Fine Semolina (sooji/rava)
- 41/4 tsp Baking Powder
- 5Pinch of Salt
- 62–3 tbsp Neutral Oil or melted Butter (for dough)
- 73–5 tbsp Warm Plant Milk or Water (as needed to bind)
- 8Oil for deep frying
- 91.5 cups Sugar
- 101.5 cups Water (for syrup)
- 114 Green Cardamom pods, crushed
- 121 tsp Rose Water
- 13Pinch of Saffron (optional)
Instructions
- 1
Make syrup first: boil sugar, water, and cardamom 6–8 minutes until slightly sticky. One-string consistency is not required. Switch off, add rose water and saffron, and keep it warm, not boiling.
If the dough cracks while rolling, wet your fingers and smooth it. Dry dough makes hard jamuns.
- 2
Mix soy milk powder, maida, sooji, baking powder, and salt. Rub in oil until sandy. Add warm plant milk a spoon at a time until a soft, crack-free dough forms. Do not knead hard.
High heat browns the outside and leaves the center raw; patience on medium-low is the real skill.
- 3
Rest dough 10–12 minutes covered. Grease palms and roll smooth balls with no cracks (cracks cause oil entry and burst jamuns).
Syrup should be warm when jamuns go in. Ice-cold syrup will not soak; boiling syrup can break them.
- 4
Heat oil on medium-low. Test: a tiny dough scrap should rise slowly, not brown instantly. Fry jamuns, turning gently, until deep golden-brown all over (8–12 minutes).
Soy milk powder brands vary; if dough is sticky, dust a little maida. If dry, add milk by the teaspoon.
- 5
Drain briefly on a rack, then soak in warm syrup at least 1–2 hours (overnight is best). Serve warm or at room temperature with a little extra syrup.
Leftover syrup keeps; rewarm jamuns gently in syrup before serving.
No soy milk powder
- Cashew base: fine cashew powder + 2 tbsp maida + 2 tbsp sooji + oil + plant milk. It is slightly denser, but still works well.
- Store-bought plant mawa if available: follow pack ratios and reduce extra flour.
- Baked version: brush with oil and bake at 180°C until golden, then soak longer. The texture differs from fried.
Flavor and finish
- Stuff a pistachio in the center before frying.
- Finish with slivered almonds and a drop more rose water.
- Serve with a scoop of banana nice cream for a modern plate.