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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Mohanthal and Dhilo Mohanthal

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

If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.

Make it as a stand-alone hero dish, or as a spectacular addition to any North Indian-style thali.

What’s in Shahi Paneer?

There’s a world of different recipes for Shahi Paneer and everyone has their own favourite way of making it. My version is made with aromatic spices like cardamom, saffron and cloves, nuts, dried mango and butter-soft paneer.

What’s the difference between Shahi Paneer and Paneer Makhani, Paneer Butter Masala, etc?

Meme culture has made a joke out of the similarities between these dishes for years. Shahi Paneer, Paneer Butter Masala, Paneer Makhani, Paneer Tikka Masala, Paneer Lababdar, Kadai Paneer, Nawabi Paneer, the list goes on.

Some restaurants generally tend to serve one of the aforementioned paneer dishes.

However, many will serve them all. It’s when the menu lists 10 similar-sounding paneer dishes that brain melt occurs and choices become difficult.

Which one do you go for?

Of course, each restaurant will have its own takes on these dishes, but there are some subtle differences that can help identify one paneer dish from another. Here are a few of them:

Shahi Paneer

A right royal affair. Expect nuts, fruitiness, saffron, cardamom and copious amounts of cream. Khoya (milk solids) may even be added. Fewer tomatoes than its counterparts — the sauce is often more yellow than orange. Some preparations can also be white in colour.

Paneer Makhani

The clue is in the word “Makhani”. In Indian cookery, “makhan” refers specifically to white butter.

White butter is different to the more commonly-sourced yellow butter we use in our homes today.

It’s made from the “malai” or uppermost fatty layer of boiled and cooled milk, i.e. The cream.

This cream is churned clockwise and anti-clockwise to separate the whey and butterfat. What you’re left with is a white butter that is free from the same sodium and preservatives found in yellow butter.

However, the two types of butter are used interchangeably these days and are the reason why makhani dishes are so luxuriously silky.

Expect lots of tomatoes, mild spices and of course, a great deal of makhan or butter.

Paneer Butter Masala/Butter Paneer

Paneer Butter Masala is the yellow butter sister to Paneer Makhani. Again, the focus is on butter in this dish.

Usually yellow butter is used but each recipe and preparation will vary. The finished dish is a burnt orange colour, similar to makhani gravy.

Generally speaking, the spices are mild and the gravy is rich in tomatoes. The final tadka (tempering) is prepared in butter. Find my Paneer Butter Masala here.

Paneer Tikka Masala

True Paneer Tikka Masala should include *drumroll please* paneer tikka. That is, paneer that has been marinated in spices and grilled in a tandoor (for restaurants), oven or pan (if you’re cooking it at home).

After grilling, the tikka pieces are folded into a silky reddish-orange makhani-style sauce. Expect smokiness, sweetness and tangy tomato goodness. Find my Tofu Tikka Masala recipe here.

Finally, one thing all of these dishes have in common is that they are all typically finished with cream and kasoori methi (dried fenugreek leaves).

How to make vegan Restaurant-Style Shahi Paneer

Simply switch the paneer with medium-firm tofu, use oil instead of butter/ghee and finish with oat cream for a silky finish.

Since the bulk of the creaminess in my Shahi Paneer recipe comes from the cashews and almonds, it can easily be made vegan with delicious results!

Can I use something else in place of paneer or tofu?

Of course. Feel free to substitute any cooked vegetables or protein in place of the paneer in this recipe.

Indeed, some delicious options include: Cauliflower, pumpkin, courgette, mushrooms, turnips, chickpeas, white beans or tempeh.

Why do you use dried mango in your recipe?

Mughlai cuisine is rich in many ways. Hero ingredients include nuts, fruits, cream and spices. Most recipes for Restaurant-Style Shahi Paneer will include a sweetening element (often sugar) to balance the heat of the spices, and compliment the richness of the dish.

As dried fruits are such an integral part of recipes from India’s historical royal kitchens, it makes sense to include them.

My preferred options are either soft dried mango or apricots, for they lend sweetness as well as a subtle, yet welcome tang.

If you have neither of these options to hand, you can use the same measure of golden sultanas (not raisins), or simply add a tablespoon of sugar to the dish. I don’t use raisins as they will affect the colour of the Shahi Paneer.

How to make the most of your saffron

Make your saffron work harder. It’s expensive stuff and a little goes a long way if you try this nifty trick. Simply dry roast it in a pan or microwave it for 30 seconds.

This will make it brittle enough to grind into a powder. When you add this saffron to your dish, the colours will be a beautiful shade of sunflower, and the flavours as intense as can be.

How to make Shahi Paneer

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Restaurant-Style Shahi Paneer

Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice.

Course Main Course

Cuisine Indian

Keyword almond, cheese, curry, mughlai, north indian, paneer, shahi, vegetarian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Ingredients

• 450 g paneer cut into triangles or cubes

For the sauce:

• 10 cashews (30g)
• 10 almonds skins removed (30g)
• 3 tbsp chopped soft dried mango or apricots (60g)
• 1 tbsp butter, ghee or oil (I use butter)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp fennel seeds
• 2 cloves
• 2.5 cm cinnamon stick
• 3 green cardamoms cracked
• 1 black cardamom
• 1 dried bay leaf
• 2 red chillies slit lengthways (use 1 if you prefer mild head)
• 1/4 tsp ground turmeric
• 2 red onions cut into wedges (150g)
• 2 large cloves garlic crushed
• 2 cm piece ginger grated
• 1/4 tsp turmeric
• 1 small pinch saffron 8-10 threads
• 4 tomatoes cut into wedges (300g)
• 1.5 tsp salt
• 250 ml water + 150ml extra

For the tempering:

• 1 tbsp butter
• 2.5 cm piece ginger julienned
• 2 tsp Kashmiri chilli powder
• 80 ml cream
• 1 tsp kasoori methi crushed
• 2 green cardamom pods seeds finely ground
• 2 tbsp chopped coriander leaves
• Saffron strands, dried rose petals, chopped coriander leaves and cream to garnish

Instructions

• Heat 1 tbsp butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green cardamom, black cardamom and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, nuts, apricot or mango pieces, tomatoes, saffron, turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.
• Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.
• Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.
• In the same pan, heat up the butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.
• Switch the heat off and stir in the cream, kasoori methi and ground cardamom.
• Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.

Video

Notes

• Serve with laccha paratha, naan roti or rice.
• For Punjabi dhaba-style Shahi Paneer, reduce the sauce by half (simmer over a low heat, stirring often) until thick and creamy. Add the paneer along with an additional 2.5cm ginger juliennes. Heath through and serve. This thick-style is popular in roadside cafes and pair beautifully with roti or paratha for a rib-sticking vegetarian dinner.
• Leftovers can be kept in an airtight container and refrigerated for up to 3 days. Re-heat thoroughly before serving.
• This Shahi Paneer is suitable for freezing. Keep in an airtight and freezer-safe container for up to 3 months. Defrost at room temperature and heat through until piping hot. Freezing may affect the texture of the paneer. If you like, you can make the sauce and freeze, ready to add the paneer later.

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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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When it comes to baking, the more lemon that’s involved, the better as far as I’m concerned. I’ve never met anyone who didn’t go weak at the knees for a slice of lemon drizzle cake or three. Have you?

Why is Lemon & Saffron such a great flavour combo?

One of my favourite flavour combinations has to be lemon and saffron. The humble, sharp lemon against the heady fragrance of saffron is such a winner. Whether you’re cooking something sweet or savoury, the two ingredients together are the perfect marriage of colour, taste and aroma.

Sweet is most certainly my preference because once baked, they mingle with the smell of toasty flour and fill the house with the most gorgeous baking scent. It’s pure and strong, unlike if you were making a savoury dish with 10 other spices.

In the past, I’ve successfully combined the two to make cheesecakes and seeroh (sweet semolina) which were both delicious. This time, I wanted to give a simple cupcake recipe a special makeover. They’re light, fluffy and so moreish.

How to make vegan lemon curd

Each fluffy sponge is filled with a golden-hued saffron lemon curd which I veganised with cornflour, coconut oil and coconut milk in place of eggs and butter. Use unrefined coconut oil to ensure the flavour of coconut doesn’t overpower the rest of the ingredients. It’s the saffron that gives it a pretty daffodil colour. If you have any leftover lemon curd, pop it in a jar and spread it on toast or scones for a special tea-time treat. It really is spectacular.

The best Vegan Lemon Meringue Cupcakes

These Vegan Lemon Meringue Cupcakes are a little riff on the Vanilla Birthday Cupcakes I posted a while back. It’s a straightforward one using almond buttermilk to give the cupcakes lift. If you have any questions about the cupcake baking process, check here for lots of detail (can you tell I could talk about baking forever?).

The meringue might seem daunting at first. However, once you have all your ingredients laid out in front of you, it’s very simple. You’ll need a stand mixer with a whisk attachment or robust electric hand beaters to get that meringue whipped up perfectly. Reducing the aquafaba and adding agar-agar will give it more stability and the cream of tartar and sugar will help it whip into a sweet cloud of fluffiness. I used a kitchen blowtorch to toast the tops but if you don’t have one, you can pop them under the grill for a 15-20 seconds — just be sure to remove the cupcakes from their paper cases first!

These are perfect for parties, bake sales and for when you just want to eat a cupcake or three, alone, on your kitchen floor.

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Vegan Saffron & Lemon Meringue Cupcakes

The lightest vegan cupcakes filled with tangy saffron and lemon curd, all crowned with a cloud of toasted vegan meringue.

Course Dessert

Cuisine American, Indian

Keyword cupcakes, dessert, lemon, meringue, saffron, vegan

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 12

Author Sanjana

Ingredients

For the cupcakes:

• 225 g extra-fine self-raising cake flour
• 160 g caster sugar
• 1 tbsp + 1 tsp cornflour
• 1/4 tsp baking powder
• 1/8 tsp fine salt
• 250 ml almond milk room temperature
• Zest of 1 lemon
• 30 ml lemon juice
• 110 ml rapeseed oil or any flavourless oil of your choice

For the saffron lemon curd:

• 50 ml lemon juice
• Zest of 3 lemons
• 75 g icing sugar
• 20 g cornflour
• 30 g refined coconut oil
• 50 ml coconut milk
• Pinch of saffron

For the meringue:

• 100 ml aquafaba reduced from 200ml chilled
• 1/4 tsp cream of tartar
• 100 g caster sugar
• 25 ml water
• 25 ml agave
• 2 tsp vanilla extract
• 1/4 tsp agar-agar

Instructions

• Pre-heat the oven to 175°C/350°F/gas mark 4.
• Line a 12-hole cupcake tin with paper cupcake cases.

For the vegan saffron lemon curd:

• To make the saffron lemon curd, combine all the ingredients in a saucepan and give everything a good whisk. Cook over a medium heat, whisking all the time until the mixture has thickened to the consistency of custard. The saffron will start to turn the lemon curd a beautiful shade of daffodil yellow. Remove from the heat and allow to cool slightly.
• Once the lemon curd has cooled for 10 minutes, directly cover the surface with cling film to stop a hard skin forming. Refrigerate until needed.

For the vegan cupcakes:

• Mix together the almond milk and lemon juice in a jug. Allow to stand for ten minutes, until slightly thickened. Stir in the oil.
• In a large bowl, whisk together the cake flour, caster sugar, cornflour, baking powder, salt and lemon zest.
• Pour the milk mixture into the dry ingredients and beat with a whisk for 1-2 minutes, until you have a smooth batter.
• Pour or scoop the batter into the paper cupcake cases, filling to about ¾ of the way up. Give the base of the tin a quick succession of taps on the work surface to remove any large air bubbles.
• Place the tin into the pre-heated oven and bake for 18 minutes, or until golden on top and springy to the touch. Remove from the oven and allow to cool completely.

For the vegan meringue:

• To make the meringue, place the reduced and chilled aquafaba in a clean stand mixer fitted with a whisk attachment. Add the cream of tartar and whisk on high speed for 3-4 minutes until frothy.
• Combine the water, sugar, agave, vanilla and agar-agar in a saucepan and mix until dissolved. Cook over a medium heat, stirring often to stop the syrup catching and burning at the base of the pan. Use a sugar thermometer to check the temperature of the syrup. Once the syrup reaches 120°C/250°F, remove it from the heat and quickly pour it into the still running bowl of the stand mixer. Whisk the mixture for 15 minutes until white and meringue-like in texture.
• Use a spoon to remove the centres from the cooled cupcakes and pipe or spoon 2 teaspoons of the chilled lemon curd into the centre. Fill top of the plug with a few cake crumbs.
• Fill a piping bag fitted with a large, round tip with the meringue mixture. Pipe the meringue on to the cupcakes. I chose to do a simple pillowy blob but you can also use a star piping tip if you like. If you don’t have a piping bag, you can also spoon the meringue on top.
• For a toasted finish, use a kitchen blowtorch to toast the tops of the meringues before serving. I do not recommend placing the cupcakes under a grill when using paper cases. If you don’t have a kitchen blowtorch and would like to toast the meringue, consider using grill-safe silicone cupcake cases.
• Storage: Keep these cupcakes covered and at room temperature for up to 24 hours. Storing them in the refrigerator may cause the meringue to weep liquid and deflate.

Vegan Cake FAQ

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Love Sanjana

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If you’ve ever stepped inside an Indian sweet shop you’ll be able to appreciate how much thought, heart and family history goes in to the spectacular arrangements of sweet stuff on display. Clue: the good ones almost always have the most tattered sign outside, as well as the longest queue to get in. Squares of milk fudge, diamond-shaped halwas and nut-studded pastry rolls adorned with warq (silver leaf) are majestic enough to transport you to the palaces of ancient India.

One of my favourite Indian sweets has to be Mohanthal – a rich, crunchy milk fudge made with chickpea flour, also known as besan. It’s traditonally spiced with cardamom, mace and saffron but here I’ve added a salted caramel twist because let’s be frank, who doesn’t love salted caramel?

Side note: there are plenty of varieties of vegetarian gold and silver leaf available now. I say this because there have been a tonne of internet rumours floating around claiming that all silver and gold leaf is made using non-veggie processes (I’ll spare you the details) but you don’t need me to tell you not to believe everything you read online, eh? If you’re not sure just ask in the shop. The good ones will show you the packaging from the one they use.

Mohanthal can be served in two ways: In pieces like the kind here, or loose as a lava-like liquid gold you scoop up with a spoon and nothing more. The liquid kind is is fondly known as Disco Mohanthal (which sounds just as fun as it is delicious). There’s a time and a place for both. I’ve set this Salted Caramel Mohanthal into crunchy fudge pieces but the addition of sweet caramel also means it is ridiculously good as bubbling Disco Mohanthal.

This is a pretty special recipe, guys. It’s a labour of love and is a very traditional way of making Mohanthal (no shortcuts with gum Arabic or goondh), the way a true Indian confectioner would make it – my only tweak is the addition of salted caramel. Don’t shy away because of the different steps. Indian sweet making is a beautiful, highly-specialised process which takes time and patience to master. Perseverance is key and once you’ve had a go and tasted your first batch, you’ll be hooked.

Pin it for later!

Love Sanjana

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At least that’s what I’ve felt these past few weeks.

Last time I blogged, I told you about my Trigeminal Neuralgia and how it shook up my world for a long time before I actually sought out a solution. Well, I’ve been on carbamazepine for some three months now and I’m finally starting to feel like a real human again. Hurray!

I had a beautiful week of rest and relaxation in Cancun with my husband recently and it was real bliss. If you’ve been following my Instagram stories, you’ll have seen I was being one of those annoying people who overshare holiday pictures. I loved it! Not only did we eat the freshest guacamole every day with breakfast, lunch and dinner, I also discovered how soul-warming and not to mention, perfectly perfumed fresh corn tortillas are. I don’t know if I’ll ever be able to go back to plastic-encased, shelf-stable supermarket corn tortillas again. I can only imagine what it must have been like growing up in Mexico, waiting for mum to finish making fresh corn tortillas, the air in the house thick with the sweet smell of toasted corn. It reminded me of the smell memories have, growing up as a first gen Brit, with an Indian heritage and ties to East Africa; it was the most delicious melting pot. Here are my top 5…

1. Fresh Gujarati Rotli. The softest, thinnest chappatis, doubled layered because they’d puff up on the steel plate heated with a roaring flame. “Hot air balloons”, my mum would call them, my eyes wide in awe as I’d think back to the hot air balloons we’d seen in Kenya. Spread with so much salted butter, it would glisten on the surface like mirror glaze on the finest French entremets.

2. Aubergines roasting over an open gas fire. In my opinion, the finest way to cook an aubergine is to char it all over until soft and velvet-like inside. This is how we always made Burnt Aubergine and Spinach Curry and it’s still one of my favourite dishes in the world, especially with the aforementioned rotli.

3. Steamed mohogo (cassava). I can’t describe it. The smell is like if you caramelised the most potato-like potatoes that ever existed and then condensed the smell into an essential oil for a sauna. Once cooked, we’d cover the steamed mohogo in chilli, lemon juice and salt. Nothing fancy but perfect to me.

4. Seeroh. Hot, sweet semolina that’s first crackled and toasted in ghee or butter, cooked with milk, sugar, saffron, almonds and cardamom. My mum always adds fresh orange juice and zest, along with vanilla bean extract. The smell of this dessert as it cooks makes me swoon! I posted my version of Hot Saffron and Lemon Seeroh with Pistachio Ice Cream a while back if you’d like to have a go yourself.

5. Vegetable biryani. Golden rice first boiled with cinnamon, cloves and cardamom and then layered with veggies, fried onions and rosewater. Packed up tightly with a dough seal and baked in the oven, biryani is one of my favourite ways to enjoy rice. The moment when you take the hot handi to the table, crack open the baked-shut lid and watch that first puff of steam escape is enough to make you weak at the knees. Aromas wafting about the kitchen as everyone digs in like crocs at feeding time (well, at least in my house). I imagine your establishment is much more civilised, although no matter if not.

I’ve made a few variations of biryani before and this has to be one of my favourites. A tonne of mixed mushrooms from baby button and chestnut, to shiitake and oyster. If you’re feeling fancy and the season is right, add morels or chanterelles for a sublime treat.

I cooked my mushrooms with lots of aromatics until rich, deep and dark and finished with buttermilk and fresh tarragon to lift the flavour with aniseed notes and just the right amount of creaminess.

The rice is long grain and soaked overnight. Sounds OTT but really, it takes less than 5 minutes to cook if you do this. I add cinnamon, cloves and cardamom to the cooking water at this stage and always boil the rice as if I was boiling pasta (in lots of water and then drain and cool). You only need to boil it until it’s 70% cooked.

The gorgeous colour is created with good quality saffron infused with hot milk. The milk will turn the sunniest of yellows, verging on orange. It’s so pretty to watch, and this adds that iconic biryani flavour. For me, it’s not a biryani without saffron.

The rim of the pot is sealed with a simple dough made with flour and water. This ensures steam builds up inside the pot, plumps up the rice grains and infused them with the flavours of spiced buttermilk mushrooms, crispy onions (in the biryani layers) and saffron. Once cracked open, the ‘Dum’, translated as “warm breath” will escape from the pot and you’ll be ready to pile mounds of biryani on your plate.

Serve with cooling carrot and cucumber raita with lemon juice and fresh cumin, toasted and ground. Toasting cumin seeds and grinding them burning hot in a pestle and mortar creates the most magical smoke and fragrance. Smells like home.

Buttermilk Mushroom Biryani
Serves 4

For the Biryani:
450g mixed mushrooms
2 tbsp ghee
1 tsp cumin
5cm piece ginger, grated
2 hot green or red chillies
10-12 cashews
1 bay leaf
1/4 tsp asafoetida
1 red onion, sliced
10g tarragon (about a tablespoon chopped)
1 large tomato, chopped
1/2 tsp turmeric
150ml buttermilk
Salt to taste
250g extra-long grain golden basmati rice, washed and soaked overnight
5cm cinnamon stick
4 cardamom pods, cracked
4 cloves
Rosewater
1 onion, thinly sliced and fried in ghee until crispy
Large pinch saffron, soaked in 3 tbsp hot milk
Dried rose petals (optional)
Mint leaves and fresh coriander to garnish

For the dum (dough around rim of Dutch oven or handi):
150g flour
120ml cold water

For the Raita:
450g Greek yoghurt
1 tbsp mint, chopped
1 tbsp coriander, chopped
1 tbsp dill, chopped
1 large cucumber
1 large carrot, grated
1 lemon, juice and zest
80g cherry tomatoes, halved
1 tsp cumin toasted and ground
2 spring onions, finely chopped
1/2 tsp salt
1 tsp sugar
1 pomegranate

Method

1. Wash the rice and soak in cold water overnight.

2. Drain the rice and place in a large saucepan. Add the cinnamon stick, cloves, cracked cardamom pods and a large pinch of salt. Cover the rice in plenty of water (as if you were boiling pasta) and bring to a boil. Because you soaked the rice it will take less than 5 minutes. Once the rice is 70% cooked, drain and set aside.

3. To make the buttermilk mushroom masala: wipe and slice your mixed mushrooms and set aside. Place the ghee in a large pan and allow to melt on a low heat. Add the cumin seeds, cashews, bay leaf and asafoetida. Once aromatic, add the ginger, chilli and onion. Sauté on a medium heat until the onion has caramelised. Add the tomatoes and cook until most of the water has evaporated.

4. Next, add the mushrooms and cook until the mushrooms have softened and reduced by half. Add the turmeric, season with salt. Cook for a further few minutes and then. Switch off the heat. Add the buttermilk and stir quickly to incorporate. Add the chopped tarragon and give the mushrooms a final stir.

5. Pre-heat the oven to 190°C.

6. Take a large, handi (you can also use a Dutch oven if you don’t have this). The most important thing is that it’s deep, ovenproof and has a lid. Grease with butter and place a layer of rice on top. (Note: I usually keep the cinnamon etc i boiled the rice with in and remove it before serving.) Cover the rice with a layer of mushroom mixture. Add another layer of rice and add some of the saffron milk, a drop of rose water and fried onions. Add a little more rice and repeat layering with mushrooms and rice until you run out. Finish with rice on top and repeat the saffron milk, rose water and fried onion layer.

7. Combine the flour and water and knead to make a firm dough. Roll the dough out into a long sausage shape and use it to line the rim of the biryani pot. Place the lid on top and bake for 35-40 minutes.

8. To make the raita: Slice the cucumber in half lengthwise and scrape out the seeds. Grate and squeeze out any excess water. Place into a large bowl. Grate the carrot and squeeze out excess water. Add the chopped herbs, chopped spring onion, lemon juice, salt, sugar and yogurt. Stir to combine.

9. Toast the cumin seeds in a dry frying pan and coarsely grind in a pestle and mortar. Add to the raita and stir. Top the raita with pomegranate seeds. Chill until ready to serve.

10. Take everything to the table and open up the biryani there, breaking the dough seal. The fragrant steam will escape and you can serve just like that or pile on to a platter and garnish with fresh mint leaves, coriander, crispy onions and dried rose petals.

Serve the mushroom biryani in the middle of the table with bowls of cooling raita, your favourite Indian pickles/chutneys and crunchy poppadoms for everyone to share.

Love Sanjana

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I’ve been away for a little while, still here but not here if you know what I mean. If you follow me on Instagram, you’ll know the story but if you don’t, here’s a really short round up. So for the last 6 months I’ve had this shooting pain across my right cheek. It’s like an electric current and unspeakably painful, and in my teeth too. After going back and forth to the dentist and GP who both championed OTC painkillers (why do they do that?! They are not the answer to everything and can mask real underlying issues!) I went to see a neurologist who confirmed that I have Trigeminal Neuralgia (TN). It’s a nerve disorder that causes facial pain and sometimes it gets really bad. Shitty, I know. If any of you have it, let’s chat. On the brighter side, I’m glad I have an answer and a plan going forward. Clear cut plans always make bad things feel much better don’t they?

Another thing that makes bad things better is a great breakfast. Most of you will already know that the only reason I get out of bed before ‪10am on Sundays is to eat a great breakfast. My favourites include Masala Poori with Potato Curry and Sweet Semolina, as well as Stuffed Paratha or Thepla and Chai. When I’m seeking to start my day with something a little sweeter, I always look to my sweet spice tin. It’s a box dedicated to the spices I use less often in making savoury dishes and one of the best things in my kitchen.

Inside, you’ll find whole cardamom, red saffron threads in a little clear box etched with gold writing, fresh cinnamon, ground mace, vanilla in three forms: whole pods, bean extract ( a gorgeous sticky-sweet syrup peppered with thousands of beans from inside the pod) and basic vanilla extract for when a recipe calls for something simpler. In a cabinet reserved for sweet stuff, I also stash away almonds (whole, flaked, ground and shredded Indian style), cashews, pistachios, hazelnuts, mixed citrus peel, chocolate chips, and so many other treasures. Can you tell why it’s the best spot in the house for me?

We had a cupboard like this in my family home when I was young and when I couldn’t sleep, my mum would always go in there, grab a few things and make Sweet, Spiced Milk. It was just milk simmered with ground cardamom, saffron, a little bit of sugar and some shredded almonds. Simple but among my favourite memories because I can still *feel* it… if that even makes sense. A memory so vivid, I can still feel what I felt back then, still smell and taste the milk and each time, I smile the same smile.

I’ve used that sweet milk as inspiration for this delicious breakfast that would get me out of bed any day of the week. It’s coconut milk infused with ground cardamom and saffron. A little bit of sugar is added before it’s cooled and some flour is whisked in. Stale bread is our friend here because it’s dunked in the spiced milk until soaked and pan-fried until golden on both sides. It’s French toast without the eggs and it’s so delicious! If you’ve ever eaten Shahi Tukra and love the sweet milk of Rasmalai, you’ll like this… and this takes a fraction of the time cook. Not forgetting the deal breaker that is, YOU CAN EAT IT FOR BREAKFAST! We’re all winners.

I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top.

Vegan Cardamom and Saffron French Toast
Serves 4 (2 slices per serving)

Ingredients
400ml can coconut milk
4 cardamom pods, seeds ground
Big pinch of saffron
1 1/2 tablespoon sugar
Pinch of salt
1 tsp flour
8 slices of stale bread
Vegan butter or oil for the pan (coconut oil or sunflower oil are good options)

Toppings of your choice

I used:
Fresh strawberries
Icing sugar for dusting
Maple syrup

Method

1. Heat the coconut milk in a pan until hot but not boiling. Add the cardamom, saffron, sugar, and salt. Allow to sit until the milk cools to room temperature.

2. Whisk in the flour until there are no lumps. Pour the mixture in to a shallow tray. I used a large, wide baking dish.

3. Melt butter or heat a teaspoon full of oil in a non-stick frying pan.

4. Dunk a slice of bread in to the coconut milk mixture, both sides ensuring it soaks in a good amount. About 30-40 seconds should do the trick.

5. Place the bread in the pan and cook on both sides until golden brown. Repeat for the rest.

6. Serve with any toppings you like. I love these with strawberries and maple syrup. You could also dust with a snowstorm of icing sugar.

Enjoy you dessert for breakfast!

Love Sanjana

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I have a love/hate relationship with gulab jamun (or gulab jambu as we call them at home). I mean this in the sense that I love to eat them but hate that I can never just have one. 

These sweet, saffron, rose and cardamom-soaked milk doughnuts are one of the most well-known Indian desserts, and the chances are, they’re on your local Indian restaurant’s menu.

Kala jamuns are the lesser-known big sister of gulab jamun. At first, the most obvious difference is in the colour difference between brown gulab jamun and black kala jamun (hence, the name – ‘kala’ meaning black). The texture of kala jamuns is also very different to regular gulab jamuns. They have a chewier exterior, that’s almost squeaky and the inside is a little grainier. You could say they’re the heartier of the two. Another key difference is in the serving style. Gulab jamuns are usually served in their syrup, whereas kala jamun are served without their soaking syrup, often rolled in desiccated coconut. When I was little I’d love coconut coated kala jamun split down the middle and filled with Shrikhand, but that’s another story for another day.

This grown-up version of traditional kala jamun is easy to make, since I use milk powder and just a touch of khoya (also known as mawa) for added texture. Khoya is made by simmering full-fat milk in a pan for several hours, until almost all the water has evaporated, leaving just the milk solids behind. Khoya is widely used in South Asian cuisine, across India, Nepal, Bangladesh and Pakistan, to name a few places. You can find khoya sold in vacuum-packed blocks in the chiller section of your local South Asian supermarket. Hint: Look near the paneer section, it’s usually there.

I’m a huge fan of anything soaked in rum, so when the opportunity to make kala jamun presented itself, I know that making a spiced rum syrup was the way to go. The combination of dark rum, cardamom, saffron, rosewater and vanilla is my idea of bliss and it works so perfectly in the recipe. It’s sweet and beautifully aromatic with just a hint of bittersweet flavour from the caramelised jamuns.

They’ll make a show stopping alternative Christmas dessert, served in a tower and covered in gold leaf. Sprinkle over some pistachios or toasted coconut if you like.

Rum-Soaked Kala Jamun (Cardamom and Rum Syrup-Soaked Doughnuts)
Makes 24 kala jamuns

For the kala jamun:
600g milk powder
430ml warm milk
50g khoya, grated
3 tbsp icing sugar
150g self-raising flour
2 tsp coarse semolina
½ tsp crushed green cardamom
Pinch of saffron
Pinch of salt
Sunflower oil, for deep frying

For the cardamom and rum syrup:
800g sugar
950ml water
400ml dark rum
1 vanilla pod, split and scraped
Juice of 2 limes
2 tbsp rosewater

Gold leaf, to decorate

Method
1. To make the kala jamun: In a large bowl, mix together the milk powder, self raising flour, khoya, semolina, salt, sugar, saffron and cardamom.

2. Gradually add the milk, stirring gently. The ingredients will come together to form a dough. Knead the dough for a few minutes until smooth. Cover with a damp tea towel and allow to rest for 30 minutes.

3. To make the sugar syrup: Place all the ingredients, including the vanilla pod in a pan. Give it a quick stir and bring to the boil. Allow to simmer until it reaches the thread stage on a sugar thermometer (110-115C) and then switch the heat off. It’s important you don’t stir it during the cooking period. If you notice the sugar starting to crystallise around the sides of the pan, run a wet pastry brush around the sides of the pan so that water runs into the crystals and dissolves them.

4. In a large, deep pan (I use a wok), heat enough sunflower oil to deep fry the jamuns. Use a cooking thermometer to bring the oil to 150C.

5. Make small balls with the dough, about 2cm in diameter. This might seem a little small but they will expand in the oil. It’s really important to roll them firmly between your hands to ensure there are no cracks. Do this for all the jamuns – you should have around 24.

6. Deep fry 6-8 jamuns at a time, taking care not to overcrowd the pan. Allow the jamuns to cook for 3-4 minutes. They are ready when they turn really dark brown/almost, but not quite black all over. The jamuns will swell slightly in the oil, making them a little larger than the balls you rolled.

7. Drain the jamuns on a plate lined with kitchen paper. Allow to cool and test one to ensure the middle is cooked through. Repeat the frying process for the remaining jamuns.

8. Allow all the jamuns to cool for 20 minutes and then place them in the sugar syrup, making sure they’re fully submerged. Leave covered for 24 hours and serve the following day. Decorate with gold leaf if you’re feeling fancy.

I love to eat my kala jamuns hot with vanilla ice cream.

Note: If you’re serving them hot by reheating them in the microwave, make sure you add the gold leaf after they’ve been warmed.

Storing: Keep the jamuns in their syrup and store in an airtight container in the fridge. They will last two weeks… unless you eat them all before then!

Click the image above to Pin this recipe for later.

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So beautiful, yet nigh on impossible without egg whites which somehow, when whipped up, have more volume than Claudia Schiffer’s barnet in a L’Oréal Elnett ad.

Well that’s what I always thought… until now.

The protein in egg whites allows the air bubbles created by lots of whipping to be held. Sugar dissolves into these proteins and bonds with them. The water in sugar helps increases their strength and elasticity, allowing even more air to be trapped and held sturdy. There’s nothing quite like a stiff peak.

Without the strong proteins present in egg whites to kick the meringue process off, all you’re left with is sugar. What can vegans and those who abstain from eating eggs use instead? Fear not, we no longer need to be oblivious to the sheer joy desserts like Eton Mess, French Macarons and Pavlova can bring.

Want to know the most frustrating thing about all of this? The answer has been staring us in the face the whole time.

The secret to replacing egg whites is chickpea water. Nope, I haven’t lost the plot. It really is the water we throw down the drain when we’re making our Channa Masala and Falafel. I almost slapped myself across the face when I found out. Mind. Blown.

I stumbled upon the chickpea water trick through my awesome, creative mum and later, the aquafaba website which was created off the back of a development group of very clever vegans on Facebook. It’s taken the vegan world by storm. From Lemon Meringue Pie to Baked Alaska, this makes almost every meringue-based dessert possible and I can’t wait to try more recipes with it. And share them with you, of course.

BTW, you can’t taste chickpeas in the finished dessert AT ALL. Not one bit.

My first flavour experiments led me to create these very simple Vegan Saffron, Strawberry and Lime Meringue Nests. They’re beautifully-crisp on the outside, slightly spongy and marshmallowy in the middle and they totally melt in your mouth.

The chickpea water is whipped with cream of tartar, saffron and sugar until stiff and glossy. This takes about 8 minutes in a stand mixer. So quick.

Many meringue recipes call for vinegar, lemon juice, or cream of tartar to increase the foam’s acidity, which promotes the growth and stability of a meringue. You can use any of them.

These are then piped onto a baking sheet and baked in a very low oven for a few hours until they’re totally dry and peel away from the paper easily. The key here is patience. Give these beauties time.

While they were baking, I macerated strawberries in lime juice, zest and a touch of icing sugar. To assemble, I filled them with whipped coconut cream and topped with the strawberries. I love strawberry mojitos and these are like a gorgeously-tall glass of iced strawberry mojito in dessert form.

You can use this recipe to make a large pavlova too – just add a teaspoon of cornflour to the meringue mixture and bake for 90 minutes longer.

Watch my YouTube tutorial for how to make these right here. Don’t forget to subscribe!

Vegan Saffron, Strawberry and Lime Meringue Nests
(Makes 18 nests or one super large pavlova)

Ingredients

For the Vegan Meringue:
1 x 400g tin chickpeas in water –not brine or salted water (you can also use other white beans – butter beans also worked for me)
140g icing sugar
1 tsp cream of tartar
1 large pinch of saffron
½ tsp vanilla extract (make sure it’s not oil based!)
Yellow gel food colour (optional) 

For the Strawberries:
600g strawberries
1 lime, juice and zest
1 tbsp icing sugar

For the Whipped Coconut Cream:
2 x 400ml full-fat coconut milk, refrigerated overnight
2 tbsp icing sugar

Method

1. Preheat the oven to 100C. Line three large baking trays with greaseproof paper.

2. Drain the chickpeas and reserve the water. Put the chickpeas in a container and use it to make Channa Masala or Hummus later.

3. Pour the chickpea water into the bowl of an electric stand mixer fitted with the balloon whisk attachment. Make sure your bowl is really clean and grease free. Any oil could cause your meringue to deflate.

4. Whisk on a high speed for 4 minutes. Gradually add the sugar and continue to beat. During this time, add the cream of tartar, vanilla and saffron. Once your meringues have reached a really stiff glossy peak stage, add a little bit of yellow food colour if you like. Whip until evenly incorporated.

5. Fit a piping bag with a large star-tipped nozzle and spoon in your meringue. You might have to do it in batches if it doesn’t fit. Shake to remove any large air pockets.

6. Pipe into nests by piping a 3-inch round spiral base, then pipe two to three circles on top of the outer edge of the base, spiraling upwards to create a ‘nest effect’ on the edge of the meringue.

7. Bake at 100C for 2 ½ hours, then switch the oven off and leave for a further hour. Remove from the oven and gently peel the meringues away from the greaseproof paper. They should be totally dry underneath. Remember, the larger the meringues, the longer they will take to bake.

8. Meanwhile, chop the strawberries any which way you like. Add the lime juice, zest and sugar. Mix and cover with cling film. Chill until later.

9. Open the tins of coconut milk (don’t shake them first) and remove the thick cream from the top. Place it in the bowl of your stand mixer and whip along with the sugar until smooth. Reserve the water for a smoothie tomorrow morning.

10. Assemble the nests with a spoonful of coconut cream, top with strawberries and lime zest. Serve immediately.

The plain meringue nests will keep in an airtight container for 3-4 days.

Dig in.

Love Sanjana x

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This pilaf is one of those recipes.

 It takes 90 minutes to prepare, 35 minutes to bake and probably just 10 minutes to devour. Like any Indian rice dish, it requires a dash of spice and a whole load of TLC. The end result is a buttery platter of golden rice and crisp-tender vegetables that pair perfectly with any curry or simply with a bowl of lime and coriander yoghurt.

The idea is to partially cook each component of the dish before arranging it in a buttered roasting tin, covering with damp greaseproof paper (cartouche) and foil, and then baking until the rice is steamed to fluffy perfection. It’s a foolproof way to ensure your rice is spot on every time. The best bits the golden brown edges but don’t tell anyone I told you that.

I love to ribbon vegetables; whether they’re for a salad, pasta or rice, they look so beautiful and are quick to cook. The ones I find work best are all used in this recipe – carrots, courgettes and asparagus. However, you can use any veggies you like. I also added baby pearl potatoes, paneer (of course, don’t you know me at all?), petit pois, cashews and echalions (banana shallots). Be experimental and add whatever you fancy.

I’ve intentionally kept the spicing mellow in this pilaf. There’s nothing worse than killing the flavour of fresh vegetables and golden rice with OTT spicing. It happens all the time in restaurants and makes me sad. When cooking rice, you’ve got to remember that it will take on every flavour you add and this is particularly important in things like baked rice and biryanis because of the slow cooking. It has lots of time to infuse with the spices so it’s very easy to go overboard. Don’t fall into this trap.

I’ve added black cumin and black cardamom for a smoky flavour, saffron and green cardamom. They are perfectly balanced against all the sweet, buttery vegetables.

This recipe makes enough for eight hungry people because it was simply made for sharing. The leftovers are delicious the next day and even the day after that.

Baked Buttered Vegetable Pilaf
Serves 8

Ingredients

550g golden Sela rice
500g baby pearl potatoes, parboiled
400g carrots, peeled and ribboned
150g asparagus, ribboned
450g courgette, ribboned
225g paneer, cut into rectangles and grilled
5 banana shallots, peeled and sliced in half – root trimmed but left on
100g cashew nuts
150g petits pois

Hot water to boil the rice
Salt, to taste

100g butter
2 tbsp oil
4 green cardamom pods, lightly crushed
1 black cardamom pod, whole
2 inch cinnamon stick
2 whole cloves
1 tsp black cumin
1 tbsp grated ginger
2 whole green chillies
150ml water
Large pinch saffron

Fresh coriander, to garnish

Method

1. Wash the rice and soak the rice in cold water for an hour.

2. In a large pan, melt the butter and add the oil. Add in the cardamom pods, black cardamom, cinnamon, cloves, black cumin, ginger, cashews and chillies. Saute for a few moments before adding the potatoes. Allow the sizzle on a low heat for 5 minutes.

3. Add the shallots and paneer and keep on a low heat, trying not to break the shallots. Once everything s lightly golden, season with salt, add the saffron and 150ml water, then switch off the heat and set aside.

4. Drain the soaking liquid from the rice. Bring a large pan of salted water to the boil and add the rice. Boil it until it’s 50% cooked, just as you would boil pasta. Drain and set aside.

5. Grease a large roasting tray with butter and add the drained rice. Pile on the potato mixture, plus all of the ribboned vegetables and give it a very gentle mix. Try not to break up the vegetables.

6. Take a piece of greaseproof paper and scrunch it up under the tap, squeezing out any excess water. Place this directly on top of the rice and vegetables. Cover the tray with foil, leaving room for it to rise up as the rice steams.

7. Bake in a pre-heated oven t 180C for 35 minutes.

8. Remove from the oven and allow to sit, covered for 10 minutes. Remove the foil and paper and fluff up the rice with a fork. Arrange on a platter or into bowls. Garnish with fresh coriander.

Serve with your favourite curries or like I have it… with plain Greek yoghurt and nothing more.

Love Sanjana

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