Directions

• Add the sugar, water & rose water to a saucepan and bring to a boil. Once the sugar solution boils, reduce the flame and add the cardamom.
• Simmer for another 3-5 minutes, switch off the flame and add the lime juice and keep aside.
• Remove end portions of white bread, around 6-8 slices, and blend the inner squares into a fine powder.
• Soak the cashews in ½ cup water for at least ten minutes & blend into a smooth, fine paste.
• Keep the bread powder in a bowl and add the cashew paste in small increments and mix well and form a firm dough.
• Make small round and smooth marble size balls of the dough. make sure the balls are smooth or they might break while frying.
• Heat oil in a pan for frying the jamuns.
• Add a few balls at a time and lower the heat to medium and allow the balls to cook well on all sides and keep moving them around with a slotted spoon.
• Once the balls are golden to a little darker brown, take them out and place them on a paper towel to absorb the oil.
• Once the balls are not too hot, place them in the slightly warm sugar solution.
• Allow the balls to soak for at least a couple of hours before serving.
• This recipe will yield around 16-18 jamuns. The number will vary depending on the size.
• Warm delicious, dairy-free gulab jamuns can be served as a simple dessert with a garnish of coarsely powdered pistachios or with a scoop of ice cream.