Air-Fried Gulab Jamun: A Tasty, Healthy Twist?

Gulab jamun is a traditional Indian dessert made of deep-fried balls of mawa or khoya (milk solids) soaked in a syrup flavoured with saffron, rose and cardamom. But can you make gulab jamun in an air fryer?

The answer is yes. You can make gulab jamun in an air fryer and it is a healthier option than the traditional deep-fried version. The air-fried version is also quicker and less messy. The key to a good gulab jamun is a soft texture, and the air fryer can deliver this if you cook the balls until they are golden rather than a darker brown.

Air fryer gulab jamun recipe

Ingredients:

• Full-fat milk powder
• All-purpose flour (or wheat flour for a gluten-free version)
• Baking soda
• Baking powder
• Ghee or oil
• Yogurt
• Milk
• Sugar
• Water
• Cardamom seeds or cardamom powder
• Lemon juice
• Saffron strands
• Rose water (optional)
• Crushed pistachios (for garnish)
• Dried rose petals (for garnish)

Method:

Step 1: Prepare the syrup

• Heat a pot or pan over medium heat and add sugar, cardamom, water, and lemon juice.
• Cook the syrup for about 10 minutes or until it reaches a sticky consistency.
• Turn off the heat and let the syrup rest. The lemon juice will prevent it from solidifying as it cools.

Step 2: Make the dough

• In a mixing bowl, combine milk powder, flour, baking soda, and baking powder.
• Mix in the ghee or oil with your fingertips.
• Gradually add yogurt and milk to form a soft, smooth dough. Do not overmix.
• If the dough is too dry, add a little more milk.
• Break the dough into small, walnut-sized balls. Cover with a moist paper towel and set aside to rest for about 20 minutes.

Step 3: Air fry the gulab jamuns

• Preheat your air fryer to 350°F.
• Place the dough balls in the air fryer basket, leaving some space between them. Spray the balls with cooking spray.
• Cook for 5 minutes, then increase the temperature to 400°F and cook until golden brown (about 10-12 minutes).
• For an even cook, ensure the balls are smooth and crack-free.

Step 4: Soak in syrup

• Transfer the gulab jamuns to the warm sugar syrup and let them soak for at least 10 minutes.
• For best results, flip the jamuns after 5 minutes to ensure both sides absorb the syrup.
• Garnish with crushed pistachios and rose petals, and serve warm or cold.

Tips:

• To test the oil temperature for frying, drop a small piece of dough into the oil. If it comes up immediately without changing colour, it's ready. If it browns, the oil is too hot.
• For a healthier option, brush the gulab jamuns with ghee instead of frying in oil.
• For an even healthier treat, switch the sugar syrup with stevia or swerve syrup.
• For a non-dairy version, use sweet potato and milk powder as a base instead of milk solids.

Syrup preparation

Ingredients

The key ingredients for the syrup are sugar, water, and flavourings. For a traditional gulab jamun flavour, use cardamom, saffron, and rose water. You can also add lemon juice to prevent the syrup from solidifying as it cools. Other flavour variations include cinnamon or vanilla extract.

Cooking the Syrup

Start by heating a deep pot or pan over a medium heat. Add the sugar, water, and your chosen flavourings. Cook the syrup until it reaches a sticky consistency, which usually takes around 10 minutes. You can test the consistency by dipping a spoon into the syrup and seeing if it coats the back of the spoon.

Once the syrup has reached the desired consistency, turn off the heat and allow it to rest. If you are using lemon juice, add it at this stage and stir it through. The syrup should be left to cool, and it will continue to thicken as it does so.

Double Syrup Method

For the best results, a double syrup method is recommended. After the initial cooking, remove around one cup of the syrup and place it in a wide-bottomed bowl. Continue to simmer the rest of the syrup for an additional 5-10 minutes, then add the rose water. This second syrup will be thicker and used for the final glaze.

Soaking the Jamuns

Once the gulab jamun balls have been air-fried, they should be transferred to the thinner syrup and allowed to soak for around 15 minutes. After this initial soak, move the jamuns to the thicker syrup. Leave them to stand for at least another 10 minutes, ensuring you flip them over halfway through so that both sides are coated evenly.

The gulab jamuns can be served warm or cold. If you prefer a more indulgent presentation, garnish the dessert with crushed pistachios and dried rose petals.

Dough preparation

To make gulab jamun in an air fryer, you will need to prepare the dough and sugar syrup separately. The dough should be soft and smooth, and the syrup should be sticky and infused with saffron. Here is a detailed guide on how to prepare the dough for air fryer gulab jamun:

To prepare the dough for air fryer gulab jamun, you will need the following ingredients:

• Milk powder (full-fat or whole)
• All-purpose flour (maida)
• Baking soda
• Ghee or clarified butter
• Milk (optional)
• Saffron strands (optional)
• Cardamom powder (optional)
• Nutmeg powder (optional)
• Condensed milk (optional)
• Rose essence (optional)
• Yellow food colouring (optional)

First, combine the dry ingredients in a mixing bowl. This includes the milk powder, all-purpose flour, baking soda, and any optional spices like cardamom or nutmeg powder. Give the ingredients a stir to mix them together.

Next, add the ghee or clarified butter to the dry mixture. Mix it well so that the ghee is evenly distributed throughout the flour mix. You can use your fingertips or a spoon for this step.

Now, slowly stir in the milk to form a soft and smooth dough. Be careful not to overmix the dough, as it can activate the gluten and affect the texture. If the dough seems too dry, you can gradually add a little more milk until you achieve the desired consistency.

Once the dough is ready, you can add a few drops of warm ghee and knead it for a few minutes. This will make the dough softer and easier to work with. Cover the dough with a moist paper towel, wet cloth, or plastic wrap and set it aside to rest for at least 10 minutes.

After the dough has rested, it's time to form it into balls. Grease your palms with ghee or oil to prevent the dough from sticking. Divide the dough into equal portions, aiming for a size of about 1 inch in diameter. Roll the dough gently between your palms to form smooth, crack-free balls. If you notice any cracks, it means the dough is too dry, and you can add a little more milk to fix this.

At this stage, you can also choose to stuff the jamun balls with chopped nuts for an extra layer of texture and flavour. Simply flatten each portion of dough, place a few chopped nuts in the centre, and then carefully shape the dough around the nuts to form a smooth ball.

Once all the dough balls are formed, they are ready to be placed in the air fryer. Depending on the size of your air fryer, you may need to cook them in batches to avoid overcrowding the basket. Preheat your air fryer to between 300°F and 355°F.

Place the desired number of dough balls into the air fryer basket, leaving some space between them. You can brush the balls with ghee or cooking spray at this point to help them cook evenly and stay moist.

Air fry the gulab jamuns for 4 to 7 minutes at the initial temperature, and then flip them over and cook the other side for an additional 2 to 7 minutes. The total cooking time will depend on your air fryer and the size of the jamun balls. Adjust the temperature and timing as needed to ensure even cooking and a golden brown colour.

Air frying the gulab jamuns

Air frying gulab jamuns is a healthier alternative to deep-frying them. The air fryer gulab jamuns are soft, spongy, and super sweet. Here is a step-by-step guide to making them:

Preparing the Syrup:

First, prepare the syrup by heating a pot or pan over medium heat. Add white granulated sugar, cardamom pods, water, and lemon juice to it. Cook the mixture for about 10 minutes or until it reaches a sticky consistency. Turn off the heat and let the syrup rest. The lemon juice will prevent the syrup from solidifying as it cools.

Making the Dough:

In a large mixing bowl, combine the dry ingredients: milk powder, all-purpose flour, and baking soda. Give it a good stir to mix everything evenly. Then, add ghee or oil and mix well so that it is distributed throughout the flour mixture.

Slowly stir in milk to form a soft and sticky dough. Be careful not to overmix the dough, as it can cause the gluten to activate and affect the texture. If the dough feels too dry, you can gently knead in a little more milk.

Forming the Dough Balls:

Grease your palms with oil and divide the dough into equal portions, roughly 1 inch in diameter. Roll the dough into smooth, crack-free balls. If cracks appear, it means the mixture is too dry, so add a small amount of milk and gently mix it in.

Preheat your air fryer to 350°F. Transfer the dough balls to the air fryer basket, leaving some space between them. Spray the balls with cooking spray.

Cook the gulab jamuns for 5 minutes, and then increase the temperature to 400°F. Continue cooking until they turn golden brown, which should take about 10 to 12 minutes.

Soaking in Syrup:

Once the gulab jamuns are air-fried, dunk them in the prepared sugar syrup. Allow them to soak for at least 2 hours. The gulab jamuns will absorb the syrup, ensuring a soft and spongy texture.

Your air-fried gulab jamuns are now ready to be garnished and served! Enjoy them warm or cold.

Soaking the gulab jamuns

The syrup should be prepared in advance and allowed to cool slightly before adding the gulab jamun balls. To make the syrup, heat a mixture of sugar, water, cardamom, and lemon juice in a deep pot or pan over medium heat. Cook the syrup for about 10 minutes, or until it reaches a sticky consistency. Then, turn off the heat and allow the syrup to rest. The lemon juice will prevent the syrup from solidifying as it cools.

Once the gulab jamun balls have been fried and soaked in the syrup, they can be garnished with crushed pistachios and dried rose petals and served either warm or cold.

Frequently asked questions