This oven-friendly recipe is made with vegetable suet to create a plant-based option.

What is Suet?

Suet in the traditional sense is a raw animal-derived fat. It’s usually sourced from beef or mutton and has many cooking applications from pastry to dumplings. It is not the same as lard.

Since this recipe for Jam Roly Poly is vegan, it calls for vegetable-based suet. Vegetable suet is made from vegetable fats and tossed with wheat flour to keep the fat pellets separate.

The texture is wax pellet-like and soft when pressed between the fingers. Buy it from the supermarket and store in a cool, dry place. I like this brand of vegetable suet.

Jam Roly Poly without suet

It’s entirely possible to make Jam Roly Poly without suet. The texture will however, be different if you use a hydrogenated fat (fat with water) such as vegan butter or spread.

Suet is a form of non-hydrogenated fat which produces a crumbly, soft pastry-like finish. Therefore, if you use vegan block with water listed in the ingredients, the finish will be more doughy.

For a vegan Jam Roly Poly without suet, virgin or refined (odourless) coconut oil is a better option than vegan block or butter.

Step-by-step: How to make Vegan Jam Roly Poly

How to roll Jam Roly Poly

Think cinnamon roll! Indeed, if you can make cinnamon rolls, this process will be a breeze. Due to the sticky and splodgy nature of jam, be sure to leave a border around it to avoid overspill.

Why has my Jam Roly Poly cracked?

It’s normal for Jam Roly Poly to crack a little while it cooks. The foil and baking parchment wrap should be left slightly loose so the pudding has room to expand.

Can you freeze Jam Roly Poly?

Allow the cooked Vegan Jam Roly Poly to cool completely. Wrap it in cling film and then a layer of aluminium foil. Place into a freezer-safe bag or container and freeze for up to 3 months.

Instructions to re-heat

Defrost at room temperature and then reheat in a pre-heated oven at 180°C/350°F for 10-12 minutes.

How to make Vegan Custard

I love this recipe for thick and creamy Vegan Custard from The Veg Space. It’s my go-to recipe and tastes so wonderful with this Vegan Jam Roly Poly. The perfect plant-based pudding!

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Flavour ideas for Jam Roly Poly

Types of Jam

I use raspberry jam but strawberry, blackberry, cherry or even plum jam would be delicious options for Roly Poly.

Vegan Jam Roly Poly with spices

Cardamom is optional in this recipe. Feel free to leave it out for a more traditional take on Vegan Jam Roly Poly.

You can replace the cardamom with 1 tsp vanilla extract, 1/2 tsp ground nutmeg or 1/2 tsp ground cinnamon which is especially delicious with a strawberry jam filling.

Vegan Jam Roly Poly with citrus zest

Fresh orange zest or lemon zest also make for great additions to the suet dough.

Vegan Jam Roly Poly recipe

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Vegan Jam Roly Poly

A vegan take on Jam Roly Poly, the classic British steamed pudding I loved so much at school. Serve hot with custard for a nostalgic dessert you'll crave often. This oven-friendly recipe is made with vegetable suet to create a plant-based option.

Course Dessert

Cuisine British

Keyword cardamom, dessert, jam, pudding, raspberry

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Sanjana

Equipment

• Large, deep baking tray
• Oven-safe wire rack
• Aluminium foil
• Baking parchment
• Pastry brush

Ingredients

• 225 g self-raising flour (or plain flour with 2 1/4 tsp baking powder added)
• 25 g caster sugar
• 1/8 tsp salt
• 1/2 tsp ground cardamom or 1 tsp vanilla extract
• 100 g vegetable suet
• 120 ml dairy-free milk room temperature
• 175 g raspberry jam stirred to loosen
• 3 tbsp dairy-free milk
• 1 tbsp Demerara sugar

Instructions

• Preheat the oven to 180°C/350°F/gas mark 4.
• Lay a 50cm wide piece of foil on a work surface. Place a 30cm piece of baking parchment on top of the foil and grease it lightly with oil. Set this aside.
• In a bowl, mix together the flour, caster sugar, cardamom, salt and vegetable suet.
• Add the milk and mix to form a shaggy dough. Knead gently for 2-3 minutes until the dough is soft and slightly elastic.
• Dust a clean work surface with flour and roll the dough into a large rectangle, about 30cm x 15cm.
• Spread the jam all over the surface of the dough, leaving a 1cm gap at the edges to prevent overspill.
• With the longest edge closest to you, begin to roll the dough into a log, like how you’d roll up the dough for cinnamon buns.
• Carefully lift the roll and place it on the greased baking parchment, near the edge. Roll the log in the baking parchment/foil loosely. If it’s too tight, it won’t have enough space to expand.
• Fill a large roasting tin with boiling water and place an oven-safe baking rack on top. Place the wrapped Roly Poly on top of the rack.
• Bake for 35 minutes. Remove from the oven and allow to cool for 10 minutes. Increase the oven temperature to 200°C/400°F.
• Unwrap the Roly Poly and brush the with the milk. Sprinkle with Demerara sugar. Return the Roly Poly to the oven for 5 minutes until golden all over. Allow to cool for 10 minutes.
• Cut the Vegan Jam Roly Poly into thick slices and serve with hot custard.

Video

Notes

How to freeze Vegan Jam Roly Poly

Allow the cooked Vegan Jam Roly Poly to cool completely. Wrap it in cling film and then a layer of aluminium foil. Place into a freezer-safe bag or container and freeze for up to 3 months. Defrost at room temperature and then reheat in a pre-heated oven at 180°C/375°F for 10-12 minutes.

Vegan Custard

I love this recipe for thick and creamy Vegan Custard from The Veg Space. It’s my go-to recipe and tastes so wonderful with this Vegan Jam Roly Poly. The perfect plant-based pudding!

Flavours

Cardamom is optional in this recipe. Feel free to leave it out for a more traditional take on Vegan Jam Roly Poly.

I use raspberry jam but strawberry, blackberry or even cherry jam would be delicious options for Roly Poly.

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If you like this, you’ll love my recipe for Masala Cheese Scones

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I almost lost my marbles trying to perfect this recipe for homemade ladyfingers and after many attempts, the result is beautifully-light, spongy and perfect for soaking up espresso.

My Eggless Ladyfinger journey

You know how people say, “Third time lucky”? Well for me, this Homemade Eggless Ladyfingers recipe was more of a ninth-time lucky project!

To achieve a perfectly light egg-free ladyfinger (savoiardi) requires both the sponge to be lower in fat than a traditional cake, yet still moist enough to rise adequately in the oven.

After what’s felt like a mammoth task, I present you with my perfectly-delicious Eggless Ladyfinger recipe. They drink up espresso like no man’s business and remain super light inside our favourite desserts.

While they may no be piped into oblong “fingers” like their traditional eggy counterparts, I guarantee you’ll never know the difference when you eat your dessert. Neither will your friends and family.

Here’s how I make them.

How to make Eggless Ladyfingers (Savoiardi)

1. Mix up the batter for the Eggless Ladyfingers

With the combination of self-raising flour, potato starch and DIY buttermilk, our egg-free savoiardi will have both the lightness and sponginess of shop-bought ladyfingers.

2. Pour and bake

Spread the batter quite thinly onto a lined baking tin. It will seem like there’s no enough batter but it will rise to double the height in the oven. Be sure to use the correct size tin.

See notes in the recipe card below for tin dimensions.

3. Top with sugar

Like any good shop-bought ladyfingers, our sponge must have a crunchy sugar top. Only scatter the sponge with sugar once it’s cooled a little or the sugar will start to melt. I speak from experience!

Allow the eggless sponge fingers to cool

Be patient, this could take about an hour.

4. Cut and dry

No, I’m not talking about what you ask for at the hairdressers. Carefully lift the sponge out of the tin and cut it into rectangles (approx. 2.5cm x 8.5cm).

Okay, so this isn’t the typical shape of ladyfingers you buy from the shop but hey, this is homemade. Also, nobody will even see the shape once you blanket them in mascarpone cream and cocoa powder.

Gently peel the cut eggless ladyfingers from the baking parchment and lay them on a wire rack.

Now leave them there, uncovered for 24 hours. Yep, a whole day.

This last step is a crucial step in making good Eggless Ladyfingers that soak up lots of espresso! We want them to become stale and hard so they keep their shape and drink in all those delicious coffee flavours.

Video: Learn how to make amazing Eggless Tiramisu from scratch

How to make Eggless Tiramisu with Mascarpone

1. Make the eggless ladyfingers. Don’t forget the wait 24 hours after they’re cut. The drying time is essential!
2. Pour some strong espresso. I use instant Arabica coffee granules and boiling water. You can add some booze if you like. Allow to cool.
3. Whip up the mascarpone and sweetened condensed milk. Fold in whipped cream.
4. Dunk the dry eggless ladyfingers in the cold espresso and arrange them in a dish.
5. Top with mascarpone cream and a flurry of cocoa powder and cinnamon.
6. Repeat!
7. Pipe the final third of mascarpone cream on top. This is totally optional. Just spread it if you want something simpler.

8. Dust with more cocoa and cinnamon.

9. Cover and chill in the fridge for 24, 48, 72 hours… whatever. The longer the better. It keeps well in the fridge for up to a week.

Can I add alcohol to this Eggless Tiramisu with Homemade Ladyfingers?

Be my guest! I normally would but not everyone in my family drinks so I thought I’d give it a miss this time.

If you like your eggless tiramisu boozy, add 3-4 tablespoons of marsala, Bailey’s, dark rum or whiskey to the cold espresso.

Can I make this Tiramisu in advance?

Yes! Please do. It tastes so much better after 72 hours in the fridge. 24-48 hours ahead of time are also fine. It will last for a week in the fridge (covered) since there are no raw eggs in the recipe.

Can I skip the cinnamon?

You sure can. If cinnamon isn’t your thing, just leave it out of the cocoa mixture. I do recommend using the best-quality cocoa powder you can afford. In this recipe, I’m using this Valrhona Cacao Powder.

Why do you use potato starch in the Eggless Ladyfingers recipe?

For a much lighter sponge. Too much and the sponge will turn gummy so be sure to weigh your ingredients with precision.

I have tried the recipe with cornstarch but find potato starch produces a better texture.

Shop my Eggless Tiramisu essentials!

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Eggless Tiramisu with Homemade Ladyfingers (+ Video) recipe

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Eggless Tiramisu with Homemade Ladyfingers (+ Video)

A creamy, dreamy eggless Tiramisu recipe. Make your own spongy ladyfingers with my easy step-by-step video. No eggs required!

Course Dessert

Cuisine Italian

Keyword christmas, coffee, dessert, dinner party, eggless, pudding

Prep Time 1 hour hour 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author Sanjana

Equipment

• 20 x 3.5 x 31.5 cm cake tin or traybake tin
• Deep ceramic or glass dish

Ingredients

For the sponge layer:

• 280 g self-raising flour
• 180 g caster sugar + 4 tbsp
• 330 ml full-fat milk at room temperature
• 2 tsp white vinegar or apple cider vinegar
• 2 tsp pure vanilla extract not vanilla essence
• 30 g potato starch
• 70 ml any flavourless oil
• 1/4 tsp salt

For the coffee:

• 20 g instant Arabica coffee
• 650 ml boiling hot water

You will also need:

• 500 g mascarpone
• 600 g double cream divided
• 200 g sweetened condensed milk
• 1 tbsp cocoa powder
• 1 tsp ground cinnamon

Instructions

To make the eggless ladyfingers:

• Pre-heat the oven to 175°C/350°F. Line a baking tray with baking parchment, leaving a 3cm overhang at the longest sides for easy removal from the tin later.
• Sift together the flour, 180g caster sugar, potato starch and salt.
• In a jug, whisk together the milk and apple cider vinegar. Set aside for 10 minutes. Once it looks like its curdled a little, add the vanilla extract and oil. Whisk briefly.
• Pour the wet ingredients into the sifted dry ingredients and whisk until smooth, about 90 seconds. It should be of a flowing, ribbon consistency.
• Immediately pour HALF of the batter into the lined tin and spread it out using a spatula. Rasp the tin on the counter top a dozen times to encourage any air bubbles to rise to the surface. This will give you a more even bake.
• Bake the sponge in the preheated oven for 15 minutes. It should be springy to the touch and slightly golden on top.
• Remove the sponge from the oven and allow to cool for 10 minutes. After this time, scatter 4 tbsp caster sugar over the top and give the pan a gentle shake to distribute it evenly. The surface of the sponge should look beautifully frosty. Carefully lift the sponge from the tin.
• Repeat the same baking steps above to bake the second half of the batter.
• Once both sponges have cooled, slice them into rectangles, about 2.5cm x 8.5cm. Carefully peel the sponge fingers away from the baking parchment and set them on a wire rack. Leave them out at room temperature, uncovered for 24 hours. Do not skip this step. The air-drying ensures the sponge fingers become dry enough to dip into the coffee without breaking.

To make the espresso:

• Mix together the instant coffee and boiling water. Allow to cool completely. Now is the time to add any alcohol if you like. I kept mine alcohol free.

To make the mascarpone cream:

• In a bowl, mix together the mascarpone and sweetened condensed milk. Once combined, whisk until smooth.
• In a separate bowl, whisk the double cream until it produces soft peaks. Don't overwhip.
• A little at a time, fold the whipped cream into the mascarpone mixture. The finished mascarpone cream should be smooth and able to hold a peak.
• In a small bowl, mix together the cocoa powder and cinnamon.

To assemble to tiramisu:

• Take a large glass or ceramic dish. Dip the now stale ladyfingers in the cold coffee until soaked, about 5-6 seconds and then arrange in the base of the dish. Top with 1/3 of the mascarpone cream and spread out into an even layer.
• Use a tea strainer to sift half of the cocoa powder and cinnamon mixture on top of the mascarpone cream.
• Repeat the sponge finger and espresso layering process. You can plug any gaps with broken sponge fingers to fit. Top with another 1/3 of the mascarpone cream.
• Place the remaining mascarpone cream in a piping bag fitted with a large, round nozzle. Pipe little blobs of cream on the top of the tiramisu for a pretty finish. Sift the remaining cocoa powder and cinnamon mixture over the top of the tiramisu.
• Cover the dish, taking care not to smudge the top. Refrigerate the tiramisu for at least 24 hours (or up to 72 hours) before serving.

Video

Notes

• Since this tiramisu is eggless, it will keep well in the fridge for up to a week.
• Freeze any leftover tiramisu in freezer-safe containers for up to 3 months. Defrost at room temperature and consume within 24 hours. Do not re-freeze.
• If you don’t want to pipe a design on top of the tiramisu, divide the mascarpone in half rather than thirds. Use half in the first layer and half on top.
• Decaf coffee can be used in place of regular coffee.
• Cinnamon is optional. Leave it out if you don’t like it.
• If you like your eggless tiramisu boozy, add 2-3 tablespoons of marsala, Bailey’s, dark rum or whiskey to the cold espresso.
• This recipe makes approx. 52 ladyfingers/sponge fingers.

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Pin this Homemade Eggless Ladyfingers recipe

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It’s because almost everybody loves Gulab Jamun.

Indeed, when it comes to the world of South Asian desserts, Gulab Jamun are not a nice-to-have, they’re imperative. A core part of the dining experience.

What does Gulab mean?

Rose. The traditional flavouring for Gulab Jamun is rosewater. Cardamom and saffron are also popular additions. I like to add all three.

The sugar syrup

When making Gulab Jamuns, the sugar syrup should be thin. If it’s too thick, the jamuns will not absorb the syrup and if it’s too thin, they will break apart. What we need is what’s called a simple syrup.

How to make simple syrup for Gulab Jamun

Bring the sugar syrup to the boil and cook for 4-5 minutes until the temperature of the syrup registers 61°C/142°F on a sugar thermometer.

Add any flavourings, stir and set aside to cool slightly before using.

The syrup should be warm when we add the jamuns.

How to serve Gulab Jamun

Serve Gulab Jamun either warm or at room temperature. For special occasions, some people like to serve their Gulab Jamun warm with a scoop of vanilla ice cream.

To heat the Gulab Jamun, place in a microwave-safe bowl and microwave on high power in 10 second bursts until warm. Microwaves cook from the inside out so let them cool a bit before eating.

Nobody likes a burnt tongue!

Different ways to make Gulab Jamun

There are dozens of different ways to make Gulab Jamun. This happens to be my favourite recipe.

My version uses skimmed milk powder, plain flour and semolina (sooji). This blend produces soft and spongy Gulab Jamun with a fabulous airy texture inside.

Gulab Jamun with mawa

Milk solids, or “mawa” is a traditional ingredient in Gulab Jamun recipes.

You can either buy mawa from the shop or make it at home. Shop-bought mawa is usually in the chiller section, near the paneer.

Make your own Mawa by boiling full-fat milk until all you are left with is a solid mass. This is time consuming but many people swear by it!

Gulab Jamun with cake mix

Lots of people like to make Gulab Jamun with shop-bought cake mix. The mix is made with far less liquid so it forms more of a dough than a batter. I’ve never given this one a go but if you feel brave, go for it!

Gulab Jamun with bread

Desi aunty fave! Got a loaf of leftover white bread? Blitz it up in your food processor and make Gulab Jamun. I’ve seen lots of people have success with this option, but I’ve never tried it for myself.

The final Gulab Jamuns appear to have a nice, soft texture but not the solid finish milk powder or mawa Gulab Jamuns have.

Gulab Jamun with sooji

Lots of recipes for Gulab Jamun call exclusively sooji (semolina). The result is a denser Gulab Jamun with a grainy texture.

I love the texture coarse semolina gives Gulab Jamun so choose to add a small amount of it to my milk powder and plain flour mixture.

Gulab Jamun mix

O ye old faithful. Running short on time? There are dozens of different Gulab Jamun packet mixes on Asian supermarket shelves. Mix them up according to packet instructions and have Gulab Js on the table in a flash.

Gulab Jamun with condensed milk

Some recipes call for a mixture of condensed milk and milk powder. Gulab Jamun you prepare in this way are much sweeter and caramel-like in flavour.

Perfect Gulab Jamun recipe with milk powder

My recipe calls for skimmed milk powder. It is more readily available in comparison to full-fat milk powder.

I find that using skimmed milk powder allows the cook to control the amount of fat in the mixture. This way, we can be sure our Gulab Jamun have the perfect, spongy texture inside.

Texture is everything!

I cannot reiterate this enough. When it comes to Gulab Jamun, texture is incredibly important. Even if one ingredient is out, it will throw the entire recipe.

Be sure to weigh all your ingredients using a kitchen scale for accuracy. Cup measures are subject to interpretation and don’t yield consistent results, in my opinion.

5 common Gulab Jamun mistakes

1. Incorrect ingredient weights and measures
2. Incorrect frying temperature
3. Dough not rested
4. Syrup undercooked/overcooked
5. Gulab Jamun too hard or too soft

Are they vegan?

Gulab Jamun typically contain milk-based ingredients. Milk powder and reduced milk solids are the most common additions.

However, this is not to say you can’t make vegan ones. I’m yet to test vegan Gulab Jamuns in my own kitchen.

Are they gluten free?

My recipe for Gulab Jamun contains both wheat flour and semolina, therefore this version is not gluten free.

Troubleshooting

Why are my Gulab Jamun breaking in the oil?

It’s likely the dough contains too much moisture or fat. Gulab Jamun that break whilst frying may also occur due to a very low oil temperature.

Why are my Gulab Jamun hard?

Your Gulab Jamun might be too hard due to a lack of moisture in the mixture or overcooking whilst frying.

My Gulab Jamun aren’t soaking up syrup

If you overcook jamun, they will develop a hard outer coating which prevents syrup absorption. This can also occur if the sugar syrup is too viscous.

Why do Gulab Jamun shrink in the syrup?

Undercook Gulab Jamun or fry them at too high a temperature and they will develop hollow or doughy centres. This will cause the jamuns to collapse inwards and deflate when you add them to the sugar syrup.

Sometimes they may deflate at first and then become plump and juicy after a bathe in the sugar syrup.

Why do my Gulab Jamun have cracks?

Dough not rested long enough or not enough liquid in mixture.

My Gulab Jamun fall apart in the syrup

The Gulab Jamun are too soft. Too much moisture in the dough, not fried long enough or the sugar syrup is too watery.

How to store

Immerse the Gulab Jamun in the sugar syrup and store refrigerated in an airtight container for up to a month.

Can I freeze them?

Yes. Keep Gulab Jamun (in their syrup) in a freezer-safe container and defrost at room temperature. Note that the structural integrity of frozen Gulab Jamun will not be as sturdy as their fresh counterparts.

I recommend warming them before you serve.

What are the ingredients for Gulab Jamun?

Here’s a list of all the ingredients you’ll need for making my Gulab Jamun at home.

• Skimmed milk powder
• Ghee
• Coarse semolina (sooji)
• Plain flour (all-purpose flour/maida)
• Green cardamom
• Baking powder
• Full-fat milk
• Lemon juice
• Salt
• Oil for frying
• Sugar
• Water
• Saffron
• Rosewater

Perfect Gulab Jamun recipe

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Perfect Gulab Jamun

Gulab Jamun are like the chocolate cake of Desi parties. Soft balls of fried milk & rose syrup. So delicious. Follow my simple recipe & video for beautifully melt-in-the-mouth Gulab Jamuns.

Course Dessert

Cuisine Indian

Keyword dessert, diwali, milk, mithai

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18

Author Sanjana

Ingredients

For the jamun:

• 200 g skimmed milk powder
• 20 g coarse semolina
• 35 g plain flour
• 2 1/2 tsp baking powder
• 5 green cardamom pods, seeds ground
• 1 1/2 tbsp ghee melted and cooled slightly
• 200 ml full-fat milk room temperature
• 2 tsp lemon juice
• 1/8 tsp salt
• 1 L oil for deep frying

For the syrup:

• 600 g granulated sugar
• 600 ml water
• 15-20 saffron strands (large pinch)
• 2 tsp lemon juice
• 2 tsp rosewater

Instructions

For the Gulab Jamun dough:

• Take skimmed milk powder in a large bowl or thali with high sides. Add plain flour, semolina, baking powder, ground cardamom seeds and salt. Mix well.
• Add melted ghee and rub the mixture together to form a coarse, breadcrumb-like texture. Allow to stand for 10 minutes.
• Meanwhile, stir together milk and lemon juice. Allow to stand for 10 minutes. Once the mixture has curdled slightly, add it to the dry ingredients. Start by making a well in the centre and then add the milk mixture a little at a time, forming a paste with your fingers from the centre and working your way outwards to incorporate more dry ingredients.
• Once all the milk mixture has been added, beat the mixture with your fingertips to form a lumpy but uniform texture. It will feel very sticky, more like a batter than a dough. This is good.
• Allow the mixture to stand, uncovered for 30 minutes. Do not mix it during this time. This resting time will give the milk powder, flour and semolina in the Gulab Jamun dough time to hydrate fully, turning from a wet batter, to a dough.

To make the sugar syrup:

• Place sugar in a large pan. Add water, lemon juice and saffron. Rub the saffron between your palms to release some of their aromas. Stir until the sugar has dissolved. The lemon juice will prevent crystallisation of the syrup. You can also use a tablespoon of liquid glucose in place of lemon juice if you like.
• Once the sugar has dissolved, stop stirring and bring the syrup to a rolling boil. Cook for 4-5 minutes, until a light syrup forms and the temperature of the syrup registers 61°C/142°F. As soon as the syrup reaches this stage, remove the pan from the heat. Cover with a lid and allow to cool for 15 minutes before adding rosewater. Stir well and keep covered until needed.

To form the Gulab Jamuns:

• Once the dough has fully hydrated, it will be a tacky, dough-like consistency. Portion the dough into 15g pieces. Roll each piece into a ball, using a very small amount of ghee to grease your hands if necessary. Ensure every ball is completely smooth and free from cracks. Set aside onto a plate.
• Repeat this process for all of the dough. You should have around 38 Gulab Jamuns.

To fry the Gulab Jamuns:

• Heat the oil in a large pan suitable for deep frying. The oil temperature should register 100°C/212°F.
• Add several Gulab Jamuns, taking care not to overcrowd the oil. Don't add too many at once as they require constant agitation. If you're not accustomed to it, they will brown unevenly. You can fry bigger batches once you get used to the frying process. Agitate the oil around the Gulab Jamun, taking care not to touch them too much with the perforated skimmer or it they will become misshapen.
• As soon as the Gulab Jamuns double in size and float to the top of the oil (after around 3 minutes), increase the oil temperature to 150°C/302°F and fry until golden brown all over. At this stage, you must keep the Gulab Jamuns moving at all times to ensure even browning. Once the Gulab Jamuns have been in the oil for around 7-8 minutes in total, they should be perfectly golden all over.
• Lift the Gulab Jamuns out of the oil and place onto a plate lined with kitchen paper to absorb excess oil. Set aside and repeat the frying process for the remaining Gulab Jamuns. Be sure the oil temperature cools before adding subsequent batches.

To soak the Gulab Jamuns:

• Once all of the Gulab Jamuns have been fried, add them to the prepared, still warm sugar syrup. If the syrup is cold, warm it very slightly before adding the Gulab Jamuns to ensure better absorption. Immerse the Gulab Jamuns completely and allow to stand, covered for 6-8 hours. Stir from time to time to coat each one well with syrup.
• Serve either at room temperature or warm.

Video

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More delicious South Asian sweets

Perfect Plain White Burfi

Soft and creamy plain white Burfi is a mainstay when it comes to Indian sweets. My version uses milk powder, cardamom and saffron for rich flavours and a crumbly, melt-in-the-mouth texture.

Check out this recipe

Vanilla Rasmalai

Soft, spongy cheese dumplings soaked in sweet vanilla, cardamom and saffron milk. Inspired by the classic Bengali dessert, this version is served chilled and the flavours are reminiscent of the Indian ice cream, kulfi.

Check out this recipe

Mohanthal and Dhilo Mohanthal

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Check out this recipe

How to Make Boondi

This traditional Indian sweet is always popular around festival time. The juicy bubbles of chickpea flour are flavoured with delicate saffron and ground green cardamom. Serve it warm as it is or form into Laddoos.

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Pistachio Burfi

An easy recipe for melt-in-the-mouth Indian milk fudge (burfi) made with REAL PISTACHIO. Perfect for gifting. Your family and friends will love it!

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The post Perfect Gulab Jamun appeared first on Sanjana.Feasts.

No baking powder, baking soda, yoghurt or yeast. This Perfect Vegan Jalebi calls upon the process of fermentation to do all the hard work. All you need to do is give the batter time to rest and ferment in line with the tips in my simple video!

I’ve always believed that the marks of a good Jalebi are a crispy texture and subtle tang. They simply must have that iconic juicy burst of sweetness inside. Tiger orange is my colour of choice but you can make them yellow or any colour for that matter.

What are Jalebi?

Jalebi are famous throughout South Asia and in parts of the Middle East, from where this crispy, sticky sweet originates.

Other names for Jalebi

Jalebi (pronounced: ja-leh-be), is also known as Jilapi, zalabia, zulbia and mushabak, depending on local language.

How to make Perfect Vegan Jalebi

Jalebi: The batter

Batter for Jalebi must be viscous, yet pourable. It should fall in a rapid and steady stream when you pour it from a height.

The consistency of the Jalebi batter is key to making Jalebi successfully. In my recipe, we obtain this flowing texture through adequate fermentation and the addition of cornflour (cornstarch).

There are many ways in which you can prepare Jalebi batter: Some like to use leavening agents like baking powder, baking soda or yeast for instant or semi-instant Jalebi. Others add yoghurt to speed up the fermentation process. Yoghurt is not a necessary, however.

During the fermentation process, microbes break down sugars and starches from the wheat flour (carbohydrates) into alcohols and acids. This is what creates bubbles in Jalebi batter for a hollow centre, crispy texture and inimitable tang.

Perfect Vegan Jalebi with lemon juice

My preference is to use a combination of lemon juice and the natural process of fermentation, similar to that of making sourdough bread. All the batter needs is time.

This is the way my mithaiwalla grandfather taught my mother and the way my mother taught me. My recipe is vegan.

This Jalebi recipe calls for a 48 hour starter and 24 hour batter. Total inactive preparation time is 72 hours. Don’t be overhwhelmed, this is inactive prep time. All you need to do is mix some ingredients up and leave them out for a few days. Easy!

Jalebi: Shape and oil

Jalebi is made by deep-frying batter in a concentric circle or spiral shape until crispy.

You can fry them in oil or ghee, although I prefer oil for a shiny finish. Ghee solidifies at room temperature, which therefore, produces a matte Jalebi.

Oil temperature should be 175°C/350°F. It’s pretty hot so you need to work quickly. Pipe the batter either from the outside in, or inside out – whatever works best for you. You can seal the Jalebi by piping a line through it at the end.

Fry for 1-2 minutes on both sides. If this is your first time, just do one at a time until you get a feel for it. Making Jalebi isn’t easy and requires practice so don’t beat yourself up if your shapes aren’t perfect. Practice and take time. It’s a skill that takes years to nail.

After frying, the web-shaped Jalebi then require a short dunk in sugar syrup until it penetrates the surface and becomes trapped in the hollow structure inside.

Jalebi: Spices and flavours

Traditionally, Jalebi has a welcome sourness or tang, which counteracts the sweetness of the sugar syrup. This comes from the fermented batter, similar to what we experience when we eat sourdough bread, idli, uttapam and dosa.

You can choose to leave the flavours to just this subtle tang or add sweet spices to give the Jalebi some more character. My preference is to add ground cardamom, saffron and a small amount of vanilla extract for pure halwai vibes.

Some people also like to add rosewater to their Jalebi. How many additional flavours you add is up to you!

Jalebi: The colour

The world is your oyster when it comes to colours for your Jalebi. The most iconic colour is orange but yellow is also common. Typically, most Jalebi makers use an artificial food colour.

My colour of choice is a deep tiger orange. I use Wilton Orange Gel Food Colour Paste to achieve this. I recommend a gel-based food colour as it produces the deepest colour without affecting the consistency of the batter.

Powder-based colours or food-grade pigment are also good options.

Note that using a liquid food colour may produce a lighter shade of your chosen colour. Indeed, the same is also true if you opt for natural food colours.

Jalebi: The sugar syrup

Cook sugar and water together with a squeeze of lemon juice or lime juice to stop the solution from crystallising. Boil until the syrup reaches 104°C/219°F on a cooking thermometer and then switch it off.

If you overcook the syrup, it will cause the sugar to harden and crystallise on the outside of the Jalebi. If you undercook the syrup, it will make the Jalebi soggy.

Add any spices and extracts after you switch the heat off for the best flavour.

Jalebi: The tools

For the most straightforward Jalebi-making experience, be sure to follow my recipe exactly, weighing your ingredients and using a thermometer to avoid mistakes. These tools aren’t too costly and will save on ingredient waste in the long run.

Equipment you need for making this Jalebi:

• Large pan suitable for deep frying. A Kadai is great but I find a Paella pan is even better due to its’ shallow depth.
• Cooking thermometer
• Kitchen weighing scale
• Jalebi cloth (or piping bag fitted with a round nozzle, squeezy bottle or similar for piping the batter into the oil)
• Slotted spoon for frying

Some useful equipment for making Perfect Vegan Jalebi

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to serve Perfect Vegan Jalebi

Serve Jalebi warm or at room temperature. In parts of central and Northern India, Jalebi goes hand in hand with Rabri (reduced milk with sugar and nuts).

Where my family come from in Gujarat, we pair it with Fafda (savoury chickpea flour snacks), fried chillies and masala chai.

Some people even enjoy their Jalebi warm with vanilla ice cream. The choice is yours!

Perfect Vegan Jalebi: Toubleshooting

Why is my Jalebi flat?

Your oil temperature is too low. Increase the heat to 175°C/350°F (use a cooking thermometer to gauge this).

Why is my Jalebi brown?

The Jalebi is overcooked or the oil temperature is too high.

Why does my Jalebi have hard sugar crystals on the outside?

The sugar syrup is overcooked. Add some water to loosen it up.

Why is my Jalebi soggy?

The sugar syrup has not been cooked for long enough or the batter has been improperly fermented. Cook the sugar syrup more and add a small amount of flour to the batter.

Perfect Vegan Jalebi: FAQ

Is Jalebi vegan?

My recipe for Jalebi is suitable for vegans.

Is Jalebi gluten free?

No, this Jalebi contains wheat flour so is not suitable for those with gluten or wheat allergies/intolerances.

Can I freeze Jalebi?

Jalebi is not suitable for freezing. It will become soft and soggy.

How to store Jalebi

Keep Jalebi loosely covered at room temperature and consume within 48 hours.

How to make Jalebi crispy again

This recipe for Jalebi will produce a sweet that remains crispy for days. However, if you find your Jalebi has softened, you can bake it in a pan for 2-3 minutes at 200°C/400°F to make it crispy again.

Perfect Vegan Jalebi recipe

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Perfect Vegan Jalebi

Try this Perfect Vegan Jalebi recipe with step-by-step photos and video. No baking powder, baking soda, yoghurt or yeast. You won’t believe these sweet spirals are homemade!

Course Dessert

Cuisine Indian, Middle Eastern

Keyword cardamom, diwali, eid, festivals, holi, mithai, saffron

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Inactive prep time 3 days days

Total Time 3 days days 1 hour hour 20 minutes minutes

Servings 25

Author Sanjana

Equipment

• Large pan suitable for deep frying
• Cooking thermometer
• Kitchen weighing scale
• Jalebi cloth (or piping bag fitted with a round nozzle, squeezy bottle or similar for piping the batter into the oil)
• Perforated skimmer/slotted spoon for frying

Ingredients

For the Jalebi starter (attho):

• 125 g plain flour (all-purpose flour/maida)
• 180 ml warm water
• 1 tsp lemon juice

For the Jalebi batter:

• 450 g plain flour (all-purpose flour/maida)
• 290 ml room temperature water
• 1 1/2 tbsp cornflour (cornstarch)
• 1/2 tsp orange gel food colour

For the sugar syrup:

• 1 kg granulated white sugar
• 500 ml water
• 7 green cardamom pods, seeds crushed (discard the husks)
• 10-12 saffron strands
• 1 tsp vanilla extract
• 1 L cooking oil for deep frying

Instructions

For the Jalebi starter (attho):

• In a bowl, whisk together the flour, water and lemon juice. Beat until very smooth. Cover the bowl with cling film (plastic wrap) and leave out on the countertop for 48 hours. If it's particularly cold in your kitchen, leave the mixture somewhere warmer.
• After 48 hours, the mixture should smell sour and have small bubbles visible on the surface. If this isn't the case, you'll need to leave it for another day. The fermentation will happen quickly if the batter is left in a warm place.
• Note: The batter will be thinner and smoother in appearance after it has been fermented.

For the Jalebi batter:

• Place the flour in a large bowl. Add the 48-hour fermented starter. Stir briefly to incorporate, then add 290ml room temperature water. Beat vigorously with a whisk until the mixture is relatively smooth, about 5 minutes. Some lumps are fine and will break down during the second fermentation.
• Cover the bowl with cling film (plastic wrap) and leave out on the countertop for 24 hours. If it's particularly cold in your kitchen, leave the mixture somewhere warmer.
• After 24 hours, the mixture should smell sour and have small bubbles visible on the surface. Note: The batter will be thinner and smoother in appearance after it has been fermented.
• Take approximately 100ml fermented batter in a bowl and add the cornflour. Stir will to combine. There should be no visible lumps in the mixture. Add this slurry to the bowl of Jalebi batter. You might need to use a silicone spatula to remove it all from the bowl as it can be very sticky.
• Beat the mixture until smooth and ribbon-like in consistency, about 7 minutes. The mixture should leave a ribbon-like trail on the surface of the batter when drizzled from a height.
• Add any food colour you might like to use. Whisk it in and allow the batter to rest for 10-15 minutes while you make the sugar syrup.

For the sugar syrup:

• Place the sugar in a large, wide saucepan. Add water and lemon juice and bring to the boil.
• Cook the sugar syrup until it reaches 104°C/219°F on a cooking thermometer and then switch the heat off.
• Add the ground cardamom seeds, saffron and vanilla if using. Stir and set aside.

To make the Jalebi:

• Heat the oil in a large, wide pan suitable for deep frying. I find a paella pan is perfect for this job. The oil temperature should reach 175°C/350°F before you start piping.
• Pour some of the Jalebi batter into a Jalebi cloth, squeezy bottle with a round hole or piping bag fitted with a round nozzle (about 4mm round).
• Keep the nozzle as close as you can to the oil for better control but be careful not to get so close that the oil spits at your hand.
• Begin to pipe spirals of batter into the hot oil, either working from the inside out or outside in. Around 5 turns per spiral is optimal. Finish your spiral with a straight line through the centre to seal the Jalebi.
• Fry the Jalebi for around 40 seconds per side. Turn it only once it firms up to avoid breaking it. Don't let the Jalebi brown in the oil as this will ruin the taste.
• Lift the Jalebi from the oil and carefully shake off any excess oil. Put the Jalebi straight into the warm sugar syrup and press gently to submerge it. Leave the Jalebi in the syrup for 3-4 minutes and then lift out onto a plate.
• Repeat this process for the remaining Jalebi batter. As you build up more confidence, you can pipe more than one Jalebi at a time.
• Stack the Jalebi as you like. I decorated mine with fresh rose petals. Serve warm with Rabri or Fafda and Chai.

Video

Notes

• Making Jalebi isn’t easy and requires practice so don’t beat yourself up if your shapes aren’t perfect. Practice and take time. It’s a skill that takes years to nail.
• Jalebi are not suitable for freezing.
• Keep Jalebi loosely covered at room temperature and consume within 48 hours. They are best eaten as fresh as possible.
• Store any leftover syrup in a clean bottle in the fridge. You can use it for more Jalebi or even Gulab Jamun or Rasgulla.

Pin this Perfect Homemade Jalebi recipe for later!

These juicy jalebis are crispy on the ouside and simply burst with flavour when you eat them. They’re best served warm with Rabri, fafda or chai.

If you like this, you’ll love my recipe for White Burfi

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Love Sanjana

The post Perfect Vegan Jalebi appeared first on Sanjana.Feasts.

In our home, this is known as Bodhi’s Kheer because it’s my boy’s favourite pudding. To adapt it for his little tum, I’ve cut out traditional refined sugar from the recipe and replaced it with low GI agave nectar. The addition of golden sultanas also lend a juicy sweetness to the overall dish. He loves it.

Oat milk and dairy milk can be used interchangeably in the recipe, and this is something I do often. Having said this, I find the oat milk version to be much lighter and so recommend seeking it out for a delicious spiced rice pudding.

What kind of rice should I use for this Creamy Vegan Rice Kheer?

Traditionally, Kheer is made with basmati rice and not short-grain pudding rice. It can be made directly from washed and soaked aged basmati or with leftover cooked rice (less creamy than the former). Basmati rice makes a huge difference to the flavour of the Kheer and is what differentiates it from traditional western rice pudding recipes.

So which rice should I use?

Controversial disclosure: My recipe for Creamy Vegan Rice Kheer uses a 70/30 combination of aged basmati and short-grain pudding rice. Not only does this add the fragrance of traditional Kheer, it also ensures a level of creaminess that makes me weak at the knees. Having said this, feel free to mix things up by using 100% basmati or 100% short-grain rice if you like. There are no hard and fast rules, only personal preferences. After all, the rice is just a carrier for copious amounts of milk and/or cream in any rice pudding recipe.

Can I used other plant milks to make Creamy Vegan Rice Kheer?

Yes! While I find oat milk to be the closest match to dairy milk, you may prefer to use almond milk, rice milk, pea milk, hazelnut milk or even cashew milk in this recipe. You can also use soy milk but be aware that it will alter the flavour slightly. Ultimately, you can use any combination of plant milk to make this dish. Just be sure it’s an unsweetened one! Note that most oat milks are not certified as gluten free so if you are avoiding gluten, try a nut milk. Soy milk or rice milk marked nut free are great if you are avoiding nuts.

How long do I need to cook this kheer?

45 minutes, low and slow with a lid on to ensure each grain of rice swells to twice or even thrice its size. A lid ensures a skin does not form on top. The long cooking time also means the natural starch from the rice has a chance to thicken the kheer while the spices develop their aromas and colours. The finished kheer will be golden from the saffron and speckled with black and cardamom vanilla seeds.

Can I make this recipe ahead of time?

Yes. In fact, this kheer tastes even better the next day. The spices and aromas have a chance to develop as the kheer chills. This infused the milk and cream with even more flavour. After a day, you will also notice the fragrance of the rice, vanilla and rosewater deepens.

Ingredients you’ll need to make Creamy Vegan Rice Kheer

• Aged basmati rice
• Short-grain pudding rice
• Oat milk
• Plant-based cream (such as oat cream)
• Golden sultanas
• Agave nectar
• Green cardamom pods
• Saffron
• Vanilla bean paste (or vanilla extract), optional for enhanced flavour
• Rosewater
• Slivered almonds
• Dried rose petals

How to make Creamy Vegan Rice Kheer

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Creamy Vegan Rice Kheer

This recipe for Creamy Vegan Rice Kheer is hands down my favourite way to make the classic Indian rice pudding. The tender grains of rice are fragrant and have all the flavours of sweet Rasmalai milk. In my opinion, those two things combined make for a comforting bowl of kheer.

Course Dessert

Cuisine Indian

Keyword cardamom, dessert, indian sweets, oat milk, rice pudding, saffron, vegan

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Sanjana

Equipment

• Large, heavy-based saucepan with lid
• Wooden spoon

Ingredients

• 30 g aged basmati rice
• 80 g short-grain pudding rice
• 1 L oat milk
• 50 ml plant-based cream
• 20 g golden sultanas
• 3 tbsp agave nectar
• 5 green cardamom pods seeds removed and crushed
• Large pinch of saffron
• 1 tsp vanilla bean paste or vanilla extract
• 1 tsp rosewater
• 1 tbsp slivered almonds and dried rose petals to garnish

Instructions

• Mix the rice together in a bowl and rinse briefly. Don’t rinse away too much starch as this is what will make the Kheer creamy.
• Put the rice into a large, heavy-based saucepan. A non-stick pan is ideal as the milk will will be less likely to catch and burn at the base of the pan. Pour in the oat milk, cream, sultanas, agave, cardamom, saffron, rosewater and vanilla. Stir and bring to the boil. Cover with a lid.
• Stirring frequently, simmer the Kheer over a low heat. Once it begins to thicken, you’ll need to stir it more often, at least every 5 minutes. Once reduced to the consistency of thin porridge, beat the Kheer with a wooden spoon until the grains are soft and tender. This will tease the starch out of the rice and thicken the kheer beautifully.
• Switch off the heat and serve hot or alternatively cool to room temperature and refrigerate for 2-3 hours for serving the kheer cold. Garnish with almonds and rose petals.

Notes

• Note: This rice kheer is not suitable for freezing.
• Store leftovers in an airtight container in the fridge for up to 3 days. Ensure the kheer is completely cool before placing in the fridge.

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If you like this recipe, you’ll love this

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What is Rasmalai?

Rasmalai is one of the most famous of Bengal’s desserts. Made from pieces of chhena (another name for soft, homemade paneer), you knead it until smooth, divide into balls, boil in sugar syrup and then finally, soak in saffron and cardamom milk (masala doodh). Wanna hear why it’s so magical? Without any additional ingredients or raising agents, the chhena balls inflate to double their original size and take on a ridiculous, puffy, spongy texture. They are made to soak up sweet masala doodh.

Vanilla Rasmalai

Vanilla Rasmalai are soft, spongy cheese dumplings soaked in sweet vanilla, cardamom and saffron milk. Inspired by the classic Bengali dessert, this version is served chilled and the flavours are reminiscent of the Indian ice cream, kulfi.

Like many, I grew up eating ready-made Rasmalai from a box. The mere thought of making my own cheese, boiling it in sugar syrup and then leaving it to soak for eight hours seemed like an impossible task. When I was 12, I had my first taste of my mother’s Rasmalai recipe she learned from her father. Many of you will know that he was a confectioner and made incredible versions of all the classic Indian sweets. I quickly fell in love with her liberal use of vanilla.

Why vanilla?

These homemade Rasmalais have a beautifully-scented masala doodh. Together, they taste like if my favourite vanilla ice cream and kulfi had a Rasmalai-shaped baby! Since then, homemade Rasmalai has always won over the watered-down shop-bought version.

Tips and tricks for making perfect Rasmalai

How to serve Vanilla Rasmalai

Chill the Rasmalai in the fridge for 8-10 hours. This is because resting will give the flavours a chance to develop and the chhena patties to absorb the masala doodh. The result will be spongy, soft Rasmalai that keeps its’ shape beautifully.

Serve the Rasmalai cold, straight from the fridge for a gorgeous dessert following an Indian meal. This is a popular choice at Indian wedding banquets.

Allergies

This Rasmalai is suitable for those with gluten-free diets. However, many commercial brands of milk powder are manufactured alongside wheat and other flours in flour mills, so please check packaging if you are using milk powder and/or are preparing this for someone with a severe wheat or gluten allergy. Similarly, this applies for those with a soy or nut allergy.

Ingredients you’ll need to make Vanilla Rasmalai

• Full-fat milk
• Double cream
• Granulated sugar
• Vanilla pod
• Green cardamom pods
• Saffron
• Lemon juice
• Water
• Ice
• Cornflour (cornstarch), not cornmeal
• Almonds
• Pistachios
• Dried rose petals (optional)
• Edible gold/silver (optional)
• Any flavourless oil

Special equipment

Finally, my recipe requires the use of a sugar thermometer. I use this one, however you can use any that gives an accurate reading for your sugar syrup.

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Vanilla Rasmalai

Soft, spongy cheese dumplings soaked in sweet vanilla, cardamom and saffron milk. Inspired by the classic Bengali dessert, this version is served chilled and the flavours are reminiscent of the Indian ice cream, kulfi.

Course Dessert

Cuisine Indian

Keyword cardamom, cheese, milk, paneer, saffron, vanilla

Prep Time 2 hours hours 30 minutes minutes

Cook Time 1 hour hour

Resting time 8 hours hours

Total Time 11 hours hours 30 minutes minutes

Servings 24 pieces

Equipment

• Cheesecloth or muslin
• Colander
• Sugar thermometer or food thermometer
• 3 x large saucepans
• Sieve
• Weights, cans or cheese press
• Slotted spoon

Ingredients

For the masala doodh:

• 1 L full-fat milk
• 300 ml double cream
• 40 g granulated sugar
• 1 whole vanilla pod split and scraped (reserve the pod)
• 4 green cardamom pods seeds crushed
• 1 small pinch saffron 8-10 strands

For the chhena:

• 2 L full-fat milk
• 2 tbsp lemon juice mixed with 1 tbsp water
• 1 L ice water

For the sugar syrup:

• 2 L water
• 500 g granulated sugar
• 1 tsp lemon juice
• 2 tsp cornflour mixed with 2 tbsp cold water

You will also need:

• 1 L ice water
• 1 tbsp slivered almonds
• 1 tbsp slivered pistachios
• 8-10 dried rose petals to garnish (optional)
• Edible gold/silver to garnish (optional)
• 1/2 tsp oil for greasing the base of the pan used for boiling the milk for malai pieces

Instructions

For the masala doodh:

• Pour the milk and cream into a large, heavy-based saucepan and bring to a gentle simmer. Add the sugar, vanilla beans and pod, saffron and ground cardamom seeds. Bring to a boil and turn the heat down to low.
• Allow to simmer, uncovered until reduced by half, about 40 minutes. Stir often to avoid the milk burning on the base of the pan. Once reduced, remove from the heat, cover with a lid and set aside.
• When cool, strain the masala doodh to remove any skin that may have formed during the boiling process and the vanilla pod. You can pop any saffron back into the milk. Stir in the almonds and pistachios. This step might seem over the top but I promise it will make a huge difference to the finished dessert. Those excess pieces of malai from boiling the milk can really affect the finish of the Rasmalai.

For the chhena:

• Rub the base of a large, heavy-based pan with 1/2 tsp oil. This makes cleaning up much easier later on. Pour the milk into the pan and bring to a full boil.
• Switch the heat off and add the lemon and water mixture a tablespoon at a time, stirring briefly between each addition until the milk curdles. Once the curds have separated from the whey, add the ice water to stop the cooking process. Allow to stand for 5 minutes.
• Line a colander with muslin or cheesecloth and place it in the sink. If you’d like to reserve the whey for another recipe later, you can place the colander in a large bowl to catch the drained liquid. Alternatively, let it drain away.
• Carefully pour the mixture into the lined colander. Remove the bowl from under the colander (if using). Rinse the curds under cold, running water to remove any sourness from the vinegar.
• Gather the corners of the cloth and twist to enclose the curds. Gently twist the cloth to remove excess moisture. Place the bundle back inside the colander resting on a plate or bowl. Apply approximately 1kg of pressure on top of bundle. You can use 3-4 tins of beans or a pan of water. Anything stable that will be heavy enough to press out excess whey. Allow to press for 30 minutes.
• NOTE: Because you rubbed the base of the pan with oil prior to starting, any milk that settled and burned on the base of the pan will lift away easily so you don’t have to spend ages scrubbing it.

For the sugar syrup:

• In a large, deep saucepan combine the water, sugar and lemon juice. Bring to a boil. Clip a sugar thermometer to the side to the saucepan. Allow to boil until the syrup reaches “thread” consistency (105C/220F). Turn the heat down to very low and cover with a lid.

To make the malai pieces (rasgulla) from chhena:

• Remove the weights from on top of the chenna bundle and unwrap. Place the chenna onto a large, clean work surface. Dab with paper towels to remove any excess moisture.
• Break the chenna into rough pieces and begin to knead it with your hand. Use the heel of your palm to spread the chenna as thinly as possible against the work surface, using a long, sliding motion. Apply pressure to press out all graininess and gather the mixture together again. Repeat this action 40-50 times until all traces of graininess have disappeared and the chenna is smooth. It should take 10-12 minutes. It should be soft and smooth, not grainy or greasy.
• Divide the chenna into 24 pieces. Lightly oil your hands and roll into balls, pressing against your palms to ensure the ball is smooth and crack free. Lightly press to form a disc or patty, about 3cm in diameter. Repeat for all the pieces.

To cook the malai pieces:

• Bring the syrup back to a rolling boil. Add the cornflour and water slurry and stir briefly. Next, carefully drop 6 malai discs into the hot syrup. Don’t overcrowd the pan as the pieces will inflate (double or triple in size during the cooking process). Place the lid back on and return the lid to the pan.
• Boil hard for 15 minutes until the malai pieces have doubled in size. Keep a kettle or separate pan of hot water aside and ladle hot water into the pan every 5 minutes during cooking. This will ensure the sugar syrup remains at the same consistency. If the malai pieces are turning dark, the syrup is too concentrated. Add hot water and bring it back to the correct temperature.
• Once 15 minutes are up, turn the heat down and remove the cooked rasgullas with a slotted spoon and drain excess syrup. Place it in a bowl of ice water immediately to stop the cooking process. Allow to sit in the water for 3 minutes and then very gently, press each piece between your palms to remove excess liquid and to flatten it very slightly.
• Slide each rasgulla into the masala doodh. They are now Rasmalai.
• Repeat the process above for the remaining three batches of malai. Ensure the sugar syrup is the correct consistency throughout by adding more water at regular 5 minute intervals during the boiling process. Use a timer!
• Once all the pieces have been added to the masala doodh, cover the pan and refrigerate for 8-10 hours for the malai pieces to absorb the masala doodh. Garnish with the optional dried rose petals and edible gold/silver leaf.

Notes

The Rasmalai can be kept in the fridge for up to a week.

This Rasmalai is not suitable for freezing.

Pin it for later!

If you like Vanilla Rasmalai, you’ll love this Pistachio Burfi

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The post Vanilla Rasmalai appeared first on Sanjana.Feasts.

What is Kheer?

A bowl of kheer is like a comfort blanket for any Indian. Hot or cold, the spice-speckled milky rice is thinner and more flavoursome than the mass of bland rice pudding that enriches memories of school dinners.

Growing up, my mother would take Kheer to the temple as offerings at Diwali. After it was blessed, it would be distributed to people to eat. I don’t know whether it was because of the blessings or because we had to wait so long that made it taste more delicious. I’m leaning towards the latter.

What kind of rice should I use?

Traditionally, Kheer is made with basmati rice and not short-grain pudding rice. It can be made directly from washed and soaked aged basmati or with leftover cooked rice (less creamy than the former). Basmati rice makes a huge difference to the flavour of the Kheer and is what differentiates it from traditional western rice pudding recipes.

Mixing rice

Controversial disclosure: My recipe for Kheer uses a 50/50 combination of aged basmati and short-grain pudding rice. Not only does this add the fragrance of traditional Kheer, it also ensures a level of creaminess that makes me weak at the knees. Having said this, feel free to mix things up by using 100% basmati or 100% short-grain rice if you like. There are no hard and fast rules, only personal preferences. After all, the rice is just a carrier for copious amounts of milk and/or cream in any rice pudding recipe.

Rice pudding, remixed

Name a better combo than white chocolate and raspberries. I’ll wait. Stir chopped white chocolate through the cooked Kheer and allow it to melt into a liquid gold puddle right before your eyes. Not only does it smell like a chocolate shop, it also adds a silky, melted ganache vibe that demands the tart juiciness of fresh raspberries.

Serve the finished Kheer hot, warm or cold but most importantly, don’t forget the berries and extra chocolate shavings on top.

How can I veganise this White Chocolate & Raspberry Kheer?

I haven’t tested a vegan version of this recipe. That being said, you could try it with almond milk and coconut cream. There are some wonderful vegan white chocolate brands available now. iChoc have a great one.

Ingredients you’ll need to make White Chocolate & Raspberry Kheer

• Aged basmati rice
• Short-grain pudding rice
• Whole milk
• Sugar
• Cardamom
• Saffron
• Vanilla bean paste or vanilla extract
• Raspberries
• White chocolate
• Dark chocolate
• Flaked almonds
• Chopped pistachios

How to make White Chocolate & Raspberry Kheer

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White Chocolate & Raspberry Kheer

White Chocolate & Raspberry Kheer is an Indian-style rice pudding supercharged with spices, juicy berries and luxurious chocolate shavings.

Course Dessert

Cuisine Indian

Keyword chocolate, pudding, raspberries, rice, rice pudding, white chocolate

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Equipment

• Large, heavy-based saucepan

Ingredients

• 75 g aged basmati rice
• 75 g short-grain pudding rice
• 1.6 L full-fat milk
• 200 ml double cream
• 1 tbsp sugar
• 5 cardamom pods seeds removed and crushed
• 8-10 strands saffron
• 1 tbsp flaked almonds
• 1 tbsp chopped pistachios
• 100 g white chocolate chopped

Topping:

• 100 g fresh raspberries
• Shaved white chocolate
• Shaved dark chocolate

Instructions

• Mix the rice together in a bowl and rinse briefly. Don’t rinse away too much starch as this is what will make the Kheer creamy.
• Put the rice into a large, heavy-based saucepan. A non-stick pan is ideal as the milk will will be less likely to catch and burn at the base of the pan. Pour in the milk and add the sugar, cardamom, saffron and vanilla. Stir and bring to the boil.
• Stirring frequently, simmer the Kheer uncovered on a medium-low heat. Once it begins to thicken, you’ll need to stir more often. Once reduced to the consistency of thin porridge or cake batter, beat the Kheer with a wooden spoon until the grains are soft and tender. This isn’t the time for al dente rice.
• Switch off the heat and gently stir in the cream, nuts and chopped white chocolate. Continue to mix until melted. The cold cream will help reduce the temperature of the Kheer so the chocolate doesn’t seize up.
• Serve hot or cold with raspberries and chocolate shavings. I haven’t specified quantities for the chocolate shavings because let’s be honest, who am I to tell you how much chocolate to put on top?

Notes

• If you want sweeter Kheer, add 1 tbsp more sugar. Indeed, feel free to omit the sugar completely you don’t want to add it. The sweetness mostly comes from chocolate in this recipe.

• Add 2 tsp rosewater for a delicious raspberry and rose Kheer. It really is delicious this way.

• If you don’t like white chocolate, you could stir in chopped dark chocolate. You may need to adjust the sugar quantities slightly given that white chocolate is much sweeter than dark chocolate.

• For the chocolate shavings: Using a sharp knife, carefully scrape the back of a large chocolate bar starting at the side furthest from you. Keep your fingers and body out of the way and use two hands to scrape the surface with the knife, in a long motion. Alternatively, grate the chocolate using a microplane or use a vegetable peeler.

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Like this? You’ll love my Gulab Jamun Cake

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The post White Chocolate & Raspberry Kheer appeared first on Sanjana.Feasts.

I think this cake is my spirit animal.

What are Gulab Jamuns?

If you’ve never had them, traditional Gulab Jamuns are basically doughnut holes on crack. They get their signature burnished bronze exterior from a high milk solids content that caramelises as it fries.

Yes, like any dessert worth its salt (or should that be sugar?), Gulab Jamuns are deep fried before being dunked in a bath of rose-scented syrup.

Here’s my mum’s annual batch of Gulab Jamuns for the Hindu festival, Diwali. They’re amazing and she is the master!

When do people eat them?

They’re the original “golden balls” (sorry Mr. Beckham) and an iconic dessert at weddings. No religious festival would be complete without a bowl of a hundred sticky Gulab Jamuns either.

Sweet memories

As a child, I would snaffle down a minimum of three at any sitting. Each jamun is basically a carrier for an outrageous volume of rosy-cardamom syrup.

For the uninitiated, they can cause quite the sugar rush. Some go a step further and serve them warm with ice cream. Too far?

Sadly, I no longer have the metabolism of an eight-year, but I do need my Gulab Jamun fix once in a while.

Gulab Jamuns, reinvented: The Eggless Gulab Jamun Cake

Enter, the Gulab Jamun Cake. This is one recipe I’ve gently modified to preserve all the things I love about the original dish.

Ultimately, the cake has all the treasured flavours of classic Gulab Jamun without the deep frying or long soak in sugar syrup. What’s not to love?

How can this Gulab Jamun Cake be Eggless?

Yes, my recipe is made without eggs so is suitable for lacto vegetarians or anyone with an egg allergy.

Is this Gulab Jamun Cake vegan?

No. I developed my recipe to pay homage to the rich, milky flavour of traditional Gulab Jamun. I use full-fat milk powder to enrich the cake batter with a subtle creaminess reminiscent of the Gulab Jamuns I ate growing up.

A note on milk powder

Classic Gulab Jamun recipes feature grated milk solids (mawa). Having said this, milk powder is a more readily-available substitute. It works beautifully in this recipe. If you’d like to have a go at making a vegan version, you can try swapping this for soy milk powder, for example.

How to serve Eggless Gulab Jamun Cake

Ultimately, you want to serve it with ice cream for a truly royal pudding. You could also enjoy a naked piece with masala chai.

Ingredients you’ll need to make this Gulab Jamun Cake

Here’s a list of ingredients you need to make this recipe. You can find exact measurements in the printable recipe card below.

• Plain flour (all-purpose flour or maida)
• Coarse semolina
• Caster sugar
• Full-fat milk powder (whole milk powder)
• Cornflour (cornstarch)
• Baking powder
• Baking soda (bicarbonate of soda)
• Fine salt (table salt)
• Full-fat milk (whole milk)
• Lemon juice
• Rosewater
• Almond oil (or any flavourless oil of your choice)
• Saffron strands
• Green cardamom pods
• Water
• Dried petals and/or rosebuds (optional)
• Slivered or chopped pistachios

How to make Gulab Jamun Cake

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Eggless Gulab Jamun Cake

This simple, yet beautiful cake sees the queen of Indian sweets transformed into an easy-to-make dessert. Rose, cardamom and saffron give the syrup-glazed sponge its iconic “gulab jamun” flavour. Serve it with ice cream for a truly royal pudding, or enjoy a piece with masala chai.

Course Dessert

Cuisine Indian

Keyword baking, cake, eggless, gulab jamun

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12

Equipment

• 18cm Dia. x 8.5cm small ring cake/bundt tin
• Sugar thermometer/candy thermometer

Ingredients

For the cake:

• 250 g plain flour
• 40 g full-fat milk powder
• 50 g coarse semolina
• 20 g cornflour
• 125 g caster sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp fine salt
• 420 ml whole milk room temperature
• 1 tbsp lemon juice
• 1 tsp rosewater (I used Nielsen-Massey)
• 125 ml any flavourless oil of your choice
• 8-10 saffron strands
• 4 cardamom pods seeds removed and crushed

For the syrup:

• 80 g sugar
• 50 ml water
• 1 tbsp lemon juice
• 1 tsp rosewater
• 8-10 saffron strands
• 2 cardamom pods seeds removed and crushed

To grease the cake tin:

• 1 tsp any flavourless oil of your choice
• 1 tbsp plain flour

To decorate:

• Dried rose petals/rosebuds
• Slivered or chopped pistachios

Instructions

For the sponge:

• Pre-heat the oven to 160°C/320°F. Grease the cake tin with 1 tsp oil and dust with 1 tbsp plain flour. Set aside.
• In a jug, mix together the whole milk and lemon juice. Set aside for 10 minutes until slightly thickened. Whisk in the oil and rosewater.
• In a large bowl, whisk together the flour, milk powder, semolina, cornflour, sugar, baking powder, baking soda, salt, cardamom and saffron.
• Gradually whisk in the milk mixture and beat briefly until smooth, about a minute. Don't overwork the batter but be sure to get all the lumps out.
• Pour the cake batter into the greased and floured tin. Bang the tin on the work top 3-4 times to remove any unwanted air bubbles.
• Bake for 55-60 minutes, or until a skewer inserted into the cake comes out clean. Do not open the oven door in the first 40 minutes of cooking. This can cause the cake to collapse.
• Remove the cake from the oven and allow to cool for 15 minutes. Invert the cake onto a wire rack. It should come away from the tin easily since it was greased and floured. You might need to give it a gentle wiggle. Allow to cool slightly while you prepare the sugar syrup.

For the sugar syrup:

• In a small saucepan, mix together the sugar, water, lemon juice, rosewater, cardamom and saffron. Bring to the boil and simmer until it reaches 104°C (119°F) on a sugar/candy thermometer. It should be ever so slightly sticky. The lemon juice will stop the syrup crystallising.
• Set the warm cake (on the wire rack) over a roasting tray or oven tray to catch the excess syrup as it falls. You may need to set this over a heatproof mat to protect your work surface. Carefully drizzle the syrup over the cake. Repeat, transferring the cake to another roasting tray or oven tray and drizzle over the syrup from the first tin. Keep doing this until all the syrup is used up. I repeated this step 4-5 times.
• Decorate with pistachios. Allow the cake to cool completely at room temperature.
• Optional: Fill the centre of the bundt with dried rose petals and rosebuds for a show-stopping finish. Slice and serve.

Notes

• Leftover cake can be stored in an airtight container at room temperature for up to 48 hours.
• Refrigerating the Gulab Jamun Cake will cause it to harden and dry out.
• Serve the cake as it is, with masala chai or warm with a scoop of vanilla ice cream.
• This cake can be baked into cupcakes. It will make around 18 small cupcakes. Bake at 175°C/350°F for 18-20 minutes. The tops will turn slightly golden.
• You can also bake this cake in a 25cm x 4cm (10-inch x 1.5-inch) round cake tin. Bake at 160°C/320°F for 45-50 minutes.

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Finally, if you like this cake, you’ll love these Rum-Soaked Kala Jamun

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The post Eggless Gulab Jamun Cake appeared first on Sanjana.Feasts.

Trust me, your home will smell like a freaking bakery when you have these turning all fluffy and golden in the oven.

Get fancy and deck them out in all your favourite sprinkles, rock candies, vegan meringue kisses, and gold shimmer as well as freeze-dried fruit powders because why the hell not?!

Ingredients and equipment you need

• Flour
• Baking powder
• Sugar
• Salt
• Vanilla extract
• Almond extract
• Aquafaba (water from a can of unsalted chickpeas or white beans) Plant milk (any – I like to use almond or soy)
• Flavourless oil (any – I like to use sunflower)
• Apple cider vinegar
• Icing sugar (confectioners’ sugar)
• Water Gel food colours (I use Wilton)
• Decorations of your choice (I used sprinkles, rock candy, vegan meringue kisses in blush pink, gold leaf/gold shimmer and freeze-dried raspberry powder).
• 2x mini doughnut baking tins like this one
• Cooking spray

How to make The Best Baked Vegan Vanilla Doughnuts

Tips for making Baked Vegan Doughnuts

I like to use a piping bag to pipe the batter into the doughnut tin but you can also use a teaspoon or ziplock/sandwich bag. Simply cut a hole in one corner and pipe the batter into the pan. Be careful not to overfill the pan cavities because the holes in the middle will close up. Easy, right?

The Best Baked Vegan Vanilla Doughnuts are perfect for making with little ones. They will love dipping and decorating. Make them for parties or take them along to any get together. In fact, they are super for making with kids!

How to store

These vegan doughnuts are best eaten the same day. However, they can be covered and stored at room temperature for up to 2 days. You can freeze the unglazed doughnuts for up to 3 months. Be sure to seal them well in an airtight container (Tupperware, for example) lined with baking parchment.

Flavour ideas for Vegan Doughnuts

Besides vanilla, there’s a whole other host of flavours you can try. If vanilla isn’t your thing, switch the vanilla extract for any of the following:

• Grated zest of one orange and/or lemon for vegan citrus doughnuts
• 1 teaspoon of mixed spice/chai masala or gingerbread spice for a spiced vegan doughnut
• 1 tbsp peanut butter for vegan peanut butter doughnuts
• Replace 2 tbsp flour with 2 tbsp cocoa powder for vegan chocolate doughnuts
• Replace the plain flour with a good gluten-free flour blend for gluten-free vegan doughnuts
• Add 2 tsp instant espresso powder for delicious vegan coffee doughnuts
• Finally, you could try a combo of these ideas and make vegan chocolate-coffee (mocha) doughnuts, for example.

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The Best Baked Vegan Vanilla Doughnuts

The Best Baked Vegan Vanilla Doughnuts: Soft and delicious baked vegan vanilla doughnuts, dipped in a thick glaze and topped with sprinkles.

Course Dessert, Snack

Cuisine American

Keyword almond, baking, donuts, doughnuts, party food, vanilla, vegan

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24

Author Sanjana

Equipment

• 2 x 12-hole mini doughnut baking tin
• Whisk

Ingredients

• 250 g plain flour all-purpose flour or gluten-free flour blend
• 2 tsp baking powder or gluten-free baking powder
• 75 g caster sugar
• 1/8 tsp fine salt
• 160 ml any plant-based milk such as almond or soy milk
• 3 tbsp cold aquafaba whisked lightly until frothy
• 1 tbsp vanilla extract
• 1 tsp almond extract optional – for enhanced flavour
• 1 tsp apple cider vinegar
• 50 ml unflavoured oil such as sunflower oil

For the glaze:

• 225 g icing sugar confectioners' sugar
• 4 tbsp water
• Gel food colours of your choice I use Wilton for intense colours
• Decorations of your choice I used sprinkles, rock candies, vegan meringue kisses, gold shimmer and freeze-dried raspberry powder

Instructions

• Preheat the oven to 180°C fan assisted/350°F. Spray 2 mini doughnut baking tins with cooking oil/baking spray.
• In a large bowl, sift together the flour, baking powder, salt and sugar.
• In a jug, whisk together the frothy aquafaba, milk, vanilla extract, almond extract and apple cider vinegar.
• Add the wet mixture to the dry ingredients and gently whisk until there are no visible lumps.
• Slowly stir in the oil until completely smooth and incorporated.
• Piper or spoon the batter into the tins, filling each one a little more than three-quarters full. Don't overfill or the middles will close up so you no longer have a ring doughnut.
• Bake for 8-10 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a baking tray. Allow to cool completely.

For the glaze:

• Mix the icing sugar and water together until smooth. It should be thick but slightly drippy in consistency. Use as is or colour with gel food colours if desired.

To decorate:

• Dip one side or drizzle each doughnut in icing and go wild with your favourite decorations. For a watercolour effect, marble two coloured icings together in a bowl and dip.

Vegan Baked Doughnuts: FAQ

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I’d like to apologise in advance because once you try these, there’s NO going back. Don’t @ me when you’ve eaten half the mixture out of the bowl before even pressing it into the tin. 

I’ve been tinkering with this recipe since Napoleon Dynamite was playing on the big screen (i.e. a long time ago). I spent hours making my own marshmallows and marshmallow fluff with varying degrees of success. I had a lot of failures; they consisted of marshmallow glob on the ceiling, two broken stand mixers and a LOT of sugar syrup. None of my attempts were as quick and easy as this one and that’s because I’ve left the sticky, tricky marshmallow making to the experts. Yep, all you need are a few bags of your favourite shop-bought vegan marshmallows, vegan margarine, rice cereal, vanilla and sprinkles. That’s it. You’re only five ingredients away from vegan rice krispie square heaven.

These chewy, gooey vegan rice krispie treats definitely get better with age. Is it weird that I like them the day after they’re made, after they’ve had time to absorb all the marshmallow goo and vanilla flavour? I like to be able to pull them apart with my fingers and nibble a little at a time.

How do I make quick vegan rice krispie squares?

The trick to gooey, chewy vegan rice krispie treats is ALL in the combo of vegan marshmallows to dairy-free margarine. Melt them together slowly and stir gently until the mixture is smooth and your arm feels like it might fall off (just kidding, it will take between 5-10 minutes). Be sure to stir GENTLY. Don’t beat it. The temperature should be low for slow and even melting. If it starts burning, the pan is too hot. Turn it down.

Use a silicone spatula to fold the rice krispies into the vegan marshmallow mixture while it’s still hot. Start by folding from the outside of the bowl to the centre. This will avoid unnecessary rice cereal smushing. Nobody likes unnecessary smushing, right?

Make sure your tin is greased and lined REALLY WELL for easy unmoulding when it comes to slicing the vegan rice krispie treats.

I use a tin at least 5cm deep because I can’t resist extra-thick vegan rice krispie treats. Use a shallower tin for thinner bars and more squares if you prefer. You can cut them to any size or shape you like. Tiny, bite-sized pieces are great for parties!

Scoop the mixture into the tin and use the flat surface of the spatula (greased with vegan margarine) to gently flatten the surface. You could also use the back of a spoon for this. Some people also use their hands (wet) but touching hot marshmallow gloop with bare hands isn’t something I recommend.

For a bigger marshmallow kick, toss an extra bag of mini marshmallows into the cereal mix. I love the ones by Freedom Mallows (not an ad, just a genuine recommendation). It’s such a treat, especially if you can find those mini pink and white vegan marshmallows.

How do I store these delicious vegan treats?

Once set, keep these vegan rice krispie treats in an airtight container and store in a cool place. They will soften over time so they’re best eaten within 48 hours of making them. The hard part is making them last this long, trust me.

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Vegan Rice Krispie Treats

These 30-minute Vegan Rice Krispie Treats are super THICK and extremely CHEWY. I’ve amped up the vanilla flavour with real vanilla bean paste for amazing flavour.

Course Dessert, Snack

Cuisine American

Keyword bars, dairy free, easy, marshmallows, traybakes, vanilla, vegan

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 25

Author Sanjana

Ingredients

• 150 g crispy rice cereal
• 225 g vegan vanilla marshmallows
• 30 g vegan margarine
• 2 tsp vanilla bean paste (or vanilla extract)
• Your favourite sprinkles to decorate

Instructions

• Grease and line a 21cm (8-inch) square tin, about 5cm (2-inches) deep with nonstick baking parchment. In a large pan, melt the vegan margarine. Add the vegan marshmallows and vanilla and stir gently over a low heat until the marshmallows have completely melted and the mixture is smooth. It will feel like it won’t come together but be patient, it will. Switch the heat off.
• Fold in the rice krispies and mix with a silicone spatula until they are all completely coated.
• Turn out into the lined tin and using the back of a silicone spatula (grease it with some vegan margarine if you need to), smooth the top to make it flat. Press it gently to compact it slightly but not so much that you crush the cereal. Scatter your favourite sprinkles over the top if you’re feeling fancy.
• Allow to cool at room temperature and then cut into squares as big or as small as your heart desires.

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