Gulab Jamun
Soft, syrup-soaked gulab jamun without khoya or milk powder—plant-milk solids and a classic rose-cardamom sugar syrup for the festival craving.
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 not required—just a light syrup). Switch off, add rose water and saffron. Keep warm, not boiling.
If dough cracks while rolling, wet fingers and smooth—dry dough = 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—slightly denser, still excellent.
- Store-bought plant mawa if available: follow pack ratios and reduce extra flour.
- Baked version: brush oil and bake at 180°C until golden, then soak longer—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.