Air Fryer Gulab Jamun

"I finally tried making Gulab Jamuns in my Instant Vortex Versazone! I've been curious for a while, and I decided to give it a shot before Diwali. It's a healthier twist on the classic Gulab Jamun, and surprisingly quick to whip up and it turned out great".

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 the Instant Vortex Versazone. 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.