Gluten-Free Gulab Jamun (paleo, nut-free, dairy-free)
Gluten-Free Gulab Jamun (paleo, nut-free, dairy-free)
Ingredients
- 1 cup arrowroot flour
- ½ cup + 1 tablespoon coconut flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- 3 eggs
- ½ cup full-fat coconut milk
- palm oil sustainable, avocado oil or neutral fat of choice, enough to fry
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 optional for garnish
Instructions
To Make Gulab Jamuns:
- Heat oil in a wok or a deep, wide bottomed pot to 360°F.
- While you wait for the oil to get hot, combine the arrowroot flour, coconut flour, coconut sugar and baking soda to a bowl and mix well. Then, add the eggs and coconut milk and mix well.
- When the oil is hot, use a small cookie scoop and drop the dough into the oil.
- When one side of the donut becomes golden, flip it over and cook the other side for about 3 minutes, or until golden. Fry 3-4 donuts at a time.
- Place the fried donuts onto a paper-towel-lined plate.
To make the Syrup:
- Add all of the syrup ingredients to a saucepan over low-medium heat and cook for 5-8 minutes.
- Turn off the heat, add the donuts to the saucepan and allow them to soak in the syrup for 5-10 minutes.
- Garnish with crushed pistachios if desired and serve warm.
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