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
- ÂĽ cup coconut flour
- ½ teaspoon baking soda
- Âľ cup full-fat canned coconut milk
- ÂĽ cup maple syrup
- 2 tablespoons melted ghee
- 1 egg
Syrup:
- 1 cup maple syrup
- ÂĽ 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.
Deidre says
I just made this. And it is DELICIOUS!
I did not have a donut pan. So I just made it into a small cake (I used a pie pan actually).
When it was cool, poked holes in the top with a toothpick and then flipped it over so that the browned part was on the bottom.
I cut the syrup recipe in half, so I could just pour it over the whole thing and leave it. It worked out perfectly! So tasty.
Ashley - My Heart Beets says
Deidre, that’s so great to hear! Thanks for letting me know how much you like the gulab jamun recipe 🙂 Love that you made it into a gulab jamun cake!
Erin says
Can I substitute the coconut sugar for regular sugar?
Toni says
What if you don’t have a donut maker?
Elisa JUnco says
Hi Ashley,
Is it possible to bake the gulab jamuns without a donut pan? If so, which one of your recipes would work for this option?
I’d like to make them without frying them and I’m not a fan of using non stick teflon cookware.
Thank you,
Elisa
Minakshi says
Thanks so much for posting this receipe
I made this
The whole house smelled amazing
Tried as soon as it was ready
I made it in mini muffin pans very yummy 🤤
But as soon as I dipped them in the sugar syrup
They all fell down.. the shape was ruined still taste was same.. pls let me know what happened??
Ashley - My Heart Beets says
Hi Minakshi, I’m glad you liked the flavor – I’m not sure why they fell though. Did they totally fall apart or just a bit? Maybe you can try letting them cool down more before putting them in the syrup and see if that helps?
Rochelle Fitzpatrick says
Any nutrition info readily available?
Ashley - My Heart Beets says
Hi Rochelle, I’ve updated the post to include nutrition information 🙂
Vijaya Patil says
Can I use flax egg Instead of egg?
Ashley - My Heart Beets says
Hi Vijaya, I haven’t tried with flax egg so I’m not sure – hopefully another reader can chime in. If you experiment, please let us know how it goes!
Shawn Titus says
I can’t wait to try this recipe, however I don’t have a donut hole maker or a cake pop maker. Any suggestions?
My Heart Beets says
Hi Shawn, I haven’t tried this in a muffin pan but would think it’d work. Let me know if you try!
Rachna says
Hi
Looks yummy!
What can I replace the egg with to make it vegan?
Thanks!