Air-Fried Gulab Jamun: A Quick, Crispy Twist

Gulab jamun is a traditional Indian dessert made from deep-fried balls of mawa or khoya (milk solids) that are soaked in a sugar syrup flavoured with saffron, rose, and cardamom. This dessert is typically enjoyed warm or at room temperature. Here is a recipe for how to make gulab jamun in an air fryer.

How to make the sugar syrup

To make the sugar syrup for gulab jamun, you will need sugar, water, cardamom seeds, and lemon juice. Some recipes also call for saffron strands and rose water.

First, heat a deep pot or pan over medium heat and add the sugar, cardamom, water, and lemon juice. Cook the syrup for about 10 minutes or until it has reached a sticky consistency. If you are using saffron and rose water, add them after you have turned off the heat. The lemon juice will help keep the syrup from solidifying as it cools.

Next, let the syrup rest. If you are making a thinner syrup, remove 1 cup of the liquid and place it in a wide-bottom bowl. Simmer the rest of the syrup for another 10 minutes and then add the rose water.

Finally, dunk the gulab jamun balls in the syrup and let them soak for at least 2 hours before serving.

How to make the gulab jamun dough

Ingredients

• 1 cup of whole milk powder
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• Extra milk if needed
• A few cardamom pods
• Ghee or oil for greasing

Method

• In a mixing bowl, mix together the milk powder and all-purpose flour. Stir in the baking soda and baking powder.
• Mix in the ghee with your fingertips.
• Slowly stir in the milk to form a soft, smooth dough. Be careful not to overmix the dough, as this can cause the gluten to activate and affect the texture. If the mixture is too dry, gradually add a little more milk until a soft dough is formed.
• Grease your palms with oil and divide the dough into 10 equal portions, each about 1 inch in diameter. Roll the dough into smooth, crack-free balls. If cracks appear, this is a sign that the mixture is too dry, so add a little more milk and gently mix it in.
• Cover the dough balls with a moist paper towel and set aside to rest for 20 minutes.

How to air fry gulab jamun

Gulab jamun is a traditional Indian dessert made with deep-fried balls of mawa or khoya (milk solids) that are soaked in saffron, rose, and cardamom-flavoured sugar syrup. Here is a guide on how to make gulab jamun using an air fryer.

Ingredients

For the gulab jamun balls, you will need:

• Full-fat milk powder
• All-purpose flour
• Green cardamom pods
• Fresh lemon juice
• Crushed pistachios (for garnish)
• Dried rose petals (for garnish)

For the sugar syrup, you will need:

• Sugar (white granulated sugar)
• Green cardamom pods
• Fresh lemon juice
• Water

Method

First, prepare the sugar syrup. To do this, heat a deep pot or pan over medium heat and add the sugar, cardamoms, water, and lemon juice. Cook the syrup for about 10 minutes or until it has reached a sticky consistency. Turn off the heat and let the syrup rest. The lemon juice will prevent the syrup from solidifying as it cools.

Next, prepare the dough. In a large bowl, add the milk powder, all-purpose flour, and baking soda and stir to combine. When the dry ingredients are mixed, add the ghee or oil and mix well. Slowly stir in the milk to form a soft, sticky dough. Be careful not to overmix the dough, as this can cause the gluten to activate and affect the texture.

Now, form the dough into balls. Grease your palms with oil and divide the dough into 10 equal portions, rolling them into crack-free balls about 1 inch in diameter. If cracks appear, the mixture is too dry, so add a little more milk to the dough and gently mix it in.

Once the balls are formed, preheat your air fryer to 350°F. Transfer the balls to the air fryer basket, leaving some space between them, and spray the balls with cooking spray.

Cook the balls for 5 minutes, then increase the heat to 400°F and cook until they are golden brown. This will take about 10 to 12 minutes.

Finally, dunk the gulab jamun balls in the sugar syrup and let them soak for a couple of hours before garnishing and serving.

How to soak gulab jamun in syrup

Gulab jamun is a classic Indian dessert made with milk solids, flour, and a leavening agent. The balls are soaked in rose-flavoured sugar syrup. Here is a detailed, step-by-step guide on how to soak gulab jamun in syrup:

Step 1: Prepare the Syrup

First, prepare the syrup by heating a pot or pan over medium heat. Add sugar, cardamom, water, and lemon juice to the pan. 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 the syrup from solidifying as it cools.

Step 2: Fry the Gulab Jamun

Once the syrup is ready, it's time to fry the gulab jamun. You can fry them in a wok, fryer, or air fryer. Heat enough oil in your chosen vessel to submerge the gulab jamun balls. Set the burner to high heat. When the oil is hot, reduce the heat to medium. Test the oil temperature by dropping a small piece of dough into the oil. If the dough rises slowly without changing colour, the temperature is correct. If it turns brown, the oil is too hot, and you should let it cool down. Carefully place 3-4 balls into the oil and reduce the heat to low. Fry the gulab jamun until they are golden brown, which should take about 6-7 minutes.

Step 3: Soak in Syrup

Once the gulab jamun are fried, it's time to soak them in the syrup. Transfer the gulab jamun to the sugar syrup while they are still hot. Allow them to soak for at least 2 hours before serving. During this time, the balls will absorb the syrup, becoming soft and spongy. You can garnish the gulab jamun with crushed pistachios and dried rose petals before serving.

How to serve gulab jamun

Gulab jamun is a sweet confectionary or dessert that is often served warm or at room temperature. It is traditionally garnished with dried nuts, such as almonds, cashews, or pistachios, and served with vanilla ice cream or kulfi. It can also be served with cream or cold, creamy malai kulfi.

Gulab jamun is often eaten at festivals, birthdays, or major celebrations such as marriages, religious holidays, or other cultural events. It is a popular dessert in India, Pakistan, Nepal, the Maldives, Bangladesh, and Myanmar, as well as in countries with large South Asian populations, such as the UK, US, Canada, and South Africa.

When serving gulab jamun, it is important to note that the dessert should be eaten with a spoon and not chewed. The art of eating gulab jamun involves savouring the taste and texture of the soft, juicy, syrup-soaked balls. The syrup may be discarded if it is too sweet, or it can be used to flavour other dishes, such as cream to top cakes, or added to cheesecake filling.

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