Meal Prep · Indian
Air Fryer Gulab Jamun
Indulge in a healthier, less oily version of the classic Indian sweet, Gulab Jamun, made effortlessly in your air fryer.
Ingredients
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Step-by-step- To prepare the sugar syrup: In a saucepan, combine sugar, water, crushed cardamom, and saffron (if using). Bring to a boil, then simmer for 5-7 minutes until slightly thick and sticky (no specific string consistency needed). Remove from heat and stir in rose water (if using). Set aside.
- To make the Gulab Jamun dough: In a large bowl, combine milk powder, all-purpose flour, and baking soda. Mix well.
- Add melted ghee to the dry ingredients and rub it in with your fingertips until the mixture resembles breadcrumbs.
- Gradually add milk, one tablespoon at a time, and gently knead to form a soft, smooth dough. Be careful not to over-knead. The dough should not be sticky.
- Divide the dough into 18-20 small, equal portions. Roll each portion gently between your palms to form smooth, crack-free balls.
- Preheat your air fryer to 325°F (160°C) for 5 minutes.
- Lightly brush the Gulab Jamun balls with ghee or oil. Place them in a single layer in the air fryer basket, ensuring not to overcrowd.
- Air fry for 10-12 minutes, flipping them halfway through, until they are golden brown on all sides. Cooking time may vary based on your air fryer model.
- Carefully remove the hot Gulab Jamun from the air fryer and immediately drop them into the warm sugar syrup. Ensure the syrup is warm, not boiling hot or cold, for best absorption.
- Let the Gulab Jamun soak in the syrup for at least 30 minutes, or preferably 1-2 hours, for them to absorb the syrup and become soft and spongy.
- Serve warm or at room temperature, garnished with chopped pistachios or almonds.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 5 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 60 g |
| Sugar | 50 g |
| Sodium | 80 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store Gulab Jamun submerged in their syrup in an airtight container in the refrigerator. They taste best when gently warmed before serving.
Freezer Up to 2 months
Place Gulab Jamun (with some syrup) in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Gently warm on the stovetop over low heat until heated through, or microwave for 30-60 seconds until warm. Do not overheat as they can become tough.
Chef’s Corner
- Do not over-knead the dough; it can make the Gulab Jamun hard. A light, gentle touch is key for soft, melt-in-your-mouth results.
- Ensure your Gulab Jamun balls are smooth and crack-free before air frying to prevent them from breaking apart during cooking.
- The sugar syrup should be warm when you add the hot Gulab Jamun. If the syrup is too hot, they might shrivel; if too cold, they won’t absorb well.
- For an extra rich flavor, you can add a pinch of cardamom powder to the Gulab Jamun dough.
