Air fryer recipe · Desserts & Bakes
Gulab Jamun Bake
Soft khoya dumplings baked in the air fryer and soaked in light sugar syrup.
- 12 minTotal time
- 170°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 310kcal
- 7.5 gprotein
- 53.8 gcarbs
- 7.3 gfat
- 0.1 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- khoya1 cup, grated
- flour2 tbsp
- milk2 tbsp
- sugar1 cup
- cardamom powder1/4 tsp
Method
Make the dough
Knead the grated khoya with the flour and a splash of the milk into a smooth, soft, crack-free dough. Work it just until it comes together, since any cracks on the surface now will open into splits later and let syrup make them soggy.
Shape balls
Roll the dough into small, smooth balls about the size of a marble, rolling each between your palms until the surface is seamless. Keeping them small lets the heat reach the centre so they cook through without staying raw inside.
Prepare syrup
Warm the sugar with a little water and the cardamom powder, stirring until the sugar fully dissolves, then keep it warm off the heat. A warm, thin syrup soaks into the balls far better than a cold or thick one, which just sits on top.
Bake and soak
Air fry the balls at 170°C for 12 min until evenly golden all over, then lower them into the warm syrup and soak for 30 min before serving. The long soak is what lets them swell soft and drink up the sweetness to the centre.
