Air Fryer Gulab Jamun
All Ingredients - For Gulab Jamun Balls
- Khoya (Mawa) 1 cup
- Paneer (crumbled) 1/2 cup
- All-purpose flour 2 tbsp
- Baking soda 1/4 tsp
- Ghee (for brushing) 2-3 tbsp
All Ingredients - For Sugar Syrup
- Water 1 cup
- Sugar 1 cup
- Saffron strands a pinch
- Lemon juice 1 tsp
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 7 · Overnight
…to the hot sugar syrup. Let them soak for a few hours, or preferably overnight, to absorb the syrup and become soft and juicy.
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Gulab Jamun Dough
In a food processor, combine 1 cup of khoya, 1/2 cup of crumbled paneer, 2 tablespoons of all-purpose flour, and 1/4 teaspoon of baking soda. Process until the mixture is well combined and crumbly.
Step 2: Knead the Dough
Transfer the mixed ingredients to a bowl and them into a soft, smooth dough. Ensure there are no cracks in the dough.
Step 3: Shape the Balls
Take small portions of the dough and roll them gently between your palms to form smooth, crack-free balls. Aim for uniform size.
Step 4: Air Fry the Gulab Jamun
Preheat your air fryer to 160°C (approximately 320°F) (320°F (approximately 160°C)). Place the shaped gulab jamun balls on a parchment-lined rack inside the air fryer. Cook for a total of , brushing them with ghee halfway through the cooking time and again towards the end, until they are golden brown and cooked through.
Step 5: Cool the Air-Fried Balls
Once cooked, remove the gulab jamun balls from the air fryer and allow them to cool slightly.
Step 6: Prepare the Sugar Syrup
In a saucepan, combine 1 cup of water and 1 cup of sugar. Bring to a boil, stirring until the sugar completely dissolves. Add a pinch of saffron strands and 1 teaspoon of lemon juice. Continue to for a few minutes until the syrup is slightly thickened but still runny.
Step 7: Soak the Gulab Jamun
Carefully add the slightly cooled air-fried gulab jamun balls to the hot sugar syrup. Let them soak for a few hours, or preferably overnight, to absorb the syrup and become soft and juicy.
Pro Tips
• Knead the dough until soft and smooth to prevent cracks in the gulab jamun balls.
• Brush ghee generously on the gulab jamun balls during air frying to achieve a golden brown color and rich flavor.
• Allow the air-fried gulab jamun balls to cool slightly before adding them to the hot sugar syrup for optimal soaking.
Variations
• Add a pinch of cardamom powder to the sugar syrup for an enhanced aroma.
• Stuff the gulab jamun balls with chopped nuts like almonds or pistachios before shaping for an extra treat.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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