Inspired by India’s popular Gulab Jamun, this recipe creates soft, pillowy doughnut holes soaked in a sweet cardamom, saffron, and rose syrup, but made to be gluten, dairy, and refined sugar-free for an inclusive healthy dessert.
Preheat oven to 350 degrees and grease your doughnut pan with coconut oil. In a medium bowl, beat egg — add coconut milk, maple syrup, coconut sugar, vanilla extract, and melted/cooled coconut oil. Whisk to combine. In a separate bowl, whisk almond flour, arrow starch, coconut flour, baking soda, and cardamom together until incorporated. Combine wet and dry ingredients and incorporate. Transfer dough into donut pan, ensuring it is level with the mold. Bake for about 20 minutes or until gulab jamun doughnuts are golden on the tops and sides. When finished baking, remove from oven and set aside.
For the syrup: combine all ingredients to a saucepan over medium heat — stir then reduce to low — cook for about 10 minutes on low. Remove from heat, and add gulab jamun straight into the pan, ensuring the syrup coats every doughnut. Let soak for 5 minutes. Serve warm with an extra drizzle of syrup on top.
