Gulab jamun, with its melt-in-the-mouth sweetness and aromatic cardamom essence, has been an all-time favourite dessert for generations.

This classic Indian treat, often served at special occasions and festivals, has transcended time and boundaries to become a beloved indulgence worldwide.

Traditionally, gulab jamun is deep-fried, creating golden-brown orbs soaked in sugary syrup. However, modern culinary innovation has led to a game-changing adaptation: Air fryer gulab jamun. Recipe compliments of Instant Pot.

Ingredients

For gulab jamuns:

• 2 cups all-purpose flour
• 2 tablespoons semolina
• 2 tablespoons softened ghee (clarified butter)
• 1 teaspoon baking powder
• A pinch of bicarbonate of Soda
• 1 teaspoon cardamom powder (elachi)
• 1 teaspoon nutmeg
• 1 can condensed milk (400g)

For syrup:

• 2 cups sugar
• 2 cups water
• 1 teaspoon rose essence
• 2-3 drops yellow food colouring (optional)
• A pinch of saffron

For air frying:

• 4 tablespoons ghee (clarified butter)

Method

1. In a mixing bowl, combine the dry ingredients for the gulab jamuns: All-purpose flour, semolina, baking powder, bicarbonate of soda, cardamom powder, and nutmeg powder. Make a well in the centre and add ghee and condensed milk. Mix until a stiff dough forms. (Do not over knead)
2. Shape the dough into small balls and roll them into log shapes. This recipe yields about 30 gulab jamuns.
3. Brush the gulab jamuns with ghee on both sides and place them in an air fryer. Set the temperature to 175 degrees Celsius and air fry for 7 minutes.
4. After air frying on one side, brush the gulab jamuns on both sides with Ghee and air fry at 185 degrees Celsius for 7 more minutes.
5. While the gulab jamuns are air frying, prepare the syrup. In a pot, combine 2 cups of Sugar, 2 cups of Water, a few drops of food colouring, 2 cardamom pods, and a pinch of Saffron. Simmer until it becomes a sticky syrup.
6. Once the gulab jamuns are done air frying, place them in the warm syrup and let them soak for a few minutes until they become soft.
7. Transfer the gulab jamuns to a lined tray to cool down before serving.

Tips: Keep the size and shape of the gulab jamuns consistent for even cooking. Make sure the syrup reaches a sticky consistency without overcooking. You can use a mix of ghee and oil for brushing the gulab jamuns. For a unique twist, coat the gulab jamuns with desiccated coconut to add texture and flavour.