These almond flour gulab jamuns are a little different than your typical gulab jamuns but trust me, the flavor is divine! They are gluten-free, paleo-friendly, and baked rather than fried. You can bake these little Indian donuts in an oven or better yet, use a donut maker to make them easily!
What is Gulab Jamun?
One of the most popular Indian desserts! Gulab jamun is a sweet dumpling soaked in a rose and cardamom flavored sugar syrup. This dessert is served during weddings, holidays and other celebrations.
Unfortunately, you won’t be able to find gluten-free gulab jamun at any Indian restaurant. They are traditionally made with milk powder and flour. I’ve made my recipe both gluten-free and lactose-free – so if you have an allergy or just prefer to eat cleaner foods, you can now enjoy this amazing dessert once again!
Gluten-free, Paleo & Allergy-Friendly Gulab Jamun:
I mean do you see the inside of that gulab jamun?! Perfection, right? A delicious baked donut soaked in the most decadent rose and cardamom flavored syrup – it really doesn’t get any better.
I recently shared a recipe for fried coconut flour gulab jamun on my blog and while that recipe is delicious (and nut-free!), I thought I might as well share this baked almond flour gulab jamun recipe too. After all, we all deserve options – especially those with food allergies. If you love gulab jamun, you will love these two recipes so go ahead and make the recipe with the ingredients and method that best suits you.
If you’re allergic to almonds, or if you don’t own a donut hole maker, you can easily make the deep-fried gulab jamuns instead. If you prefer to bake – go with the almond flour donuts. You can’t go wrong in terms of flavor. I made the donuts in the collage below using my donut hole maker but I’ve tested the recipe using a donut pan and that works too – they just look a bit different (like actual donuts).
I came up with this recipe several years ago when I was following a strict paleo diet. Those of you who have my eBook, South Asian Persuasion: 100+ Paleo Indian Recipes, have had both of my gulab jamun recipes for awhile now. I figured it was about time that I share them on my blog – I know many of you still follow a paleo diet or would prefer a cleaner version of this classic Indian dessert. I hope you’ll check out my eBook for other gluten-free, grain-free, paleo-friendly Indian recipes!
Let me know how much you love this once you make it!
Almond Flour Gulab Jamun (gluten-free, paleo, dairy-free)
Almond Flour Gulab Jamun (gluten-free, paleo, dairy-free)
Ingredients
- 1 cup almond flour
- ½ cup arrowroot flour
- ½ cup coconut sugar
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¾ cup full-fat canned coconut milk
- ¼ cup maple syrup
- 2 tablespoons melted ghee
- 1 egg
Syrup:
- 1 cup maple syrup
- ¼ cup coconut sugar
- ½ cup water
- ½ teaspoon lemon juice
- 1 teaspoon rose water
- 1 teaspoon ground cardamom
- Pinch of saffron optional
- Crushed pistachios for garnish
Instructions
- Preheat a donut hole maker. If using a donut pan, preheat oven to 350°F.
- Add the dry ingredients to a large bowl and mix well. Pour in the coconut milk, maple syrup, and ghee, mix well. Then, add the egg, and mix until well combined.
- Scoop the batter into a ziplock bag, seal the top, and snip one of the bottom corners. Pipe the batter into the mold, filling it all the way.
- Cook until the donut machine indicator light goes off. For the oven, bake for 15 minutes. Remove the donuts and cool on a wire rack.
- To make the Syrup: Add the maple syrup, coconut sugar, water, lemon juice, rosewater, cardamom and saffron (if using) to a saucepan over low-medium heat and cook for 5-8 minutes.
- Turn off the heat and then add the donuts to the saucepan and allow them to soak in the syrup for 5-10 minutes.
- Garnish with crushed pistachios and serve warm.
Vasu Sirohi says
I’m sorry, but I feel the need to correct you here. The traditional recipe for Gulab Jamun doesn’t call for milk powder at all, it calls for ‘ Khoya Or Mava” which essentially is slowly simmered combination of milk and sugar over slow heat for hours ( much similar to condensed milk but richer in texture and density). Milk powder could never compare the flavour of a slow cooked recipe.