Milk Powder and Pancake Mix Gulab Jamun (Fryer and Air Fryer Recipe)
Milk powder & Pancake Mix Gulab Jamun is the easiest recipe with only 3 ingredients-Milk powder, Bisquick and cream. Tastes like khoya gulab jamuns. Fried & Air fryer gulab jamun recipe included
Equipment
- 1 measuring cups
- 1 small bowl for mixing dough
- 1 flat steel pan for making sugar syrup
- 1 wok/ karahi for deep frying
- 1 Air fryer
- 1 slotted spoon for frying
- 1 tongs for air fryer
Ingredients
Sugar Syrup
- 300 grams granulated sugar 10.5 ounce
- 320 ml water 11 fluid ounces
- 3-4 green cardamoms powdered/crushed
- 8-10 strands saffron
Gulab Jamun Dough
- 1/2 cup Fat Free Milk Powder It should be fat free otherwise the gulab jamuns will break
- 1/4 cup Pancake Mix/Bisquick Original Bisquick pancake and Baking Mix preferred
- 5 tbsp Heavy Whipping Cream May need more or less
- 4-6 cups odorless oil or ghee for frying depending on size of wok
Instructions
Sugar syrup
- In a steel pan, bring water, sugar, crushed cardamon powder and saffron to a boil
- Reduce temperature to low(400 W power level on induction cooktop) and simmer for 5 minutes. Remove and set aside.
Gulab Jamun
- In bowl add milk powder and Bisquick
- Add 3 tbsp of heavy whipping cream. Bring it together. Now add 1 tsp of whipping cream at a time till the milk powder and bisquick start binding and becoming dough like. I used close to 5 tbsp of heavy whipping cream
- The dough will be sticky. Dont keep kneading and try to make it smooth. The gulab jamuns will become hard. Instead oil hands and divide dough into 16 equal parts
- With oiled hands make 16 smooth crack free balls. Apply gentle pressure between palms to bring the dough into a ball. Cover with wet paper towel.
Fried Gulab Jamuns
- Heat oil in a wok at medium (280 W power on induction cooktop)
- Put 8 gulab jamuns into the wok. Before putting each ball, gently roll them once again with oiled hands to make sure there are no cracks. Keep the other 8 balls covered with wet paper towel.
- After 2-3 minutes, very gently use the back of the slotted spoon to roll the balls in hot oil so they brown evenly.
- Once they reach a nice golden brown color, remove on a plate lined with paper towel. Let the gulab jamuns air and cool for 3-4 minutes. This is important. Do not add hot gulab jamuns to syrup. They will shrink. After 3-4 minutes, dunk the fried balls in sugar syrup. Do not cover the syrup with lid.
- Repeat process with remaining 8 balls. Once again oil your hands and ensure there are no cracks and put the balls in oil. Fry on medium till golden brown. Remove on paper towel. Cool for 3-4 minutes. Add to syrup.
- Leave in syrup for 3-4 hours. Flip once after couple of hours so the gulab jamuns soak up the syrup evenly. I left them overnight in the fridge as I couldn't take pictures of the finished gulab jamuns that day.
Air Fryer Gulab Jamuns
- Preheat air fryer at 370 F/188 C
- Make sure the balls are crack free. Take 1-2 tbsp oil in a bowl. Roll each ball in oil and place in air fryer in single layer. Keeping space in between for the gulab jamuns to puff up.
- Air fry at 400 F/ 200 C for 3 minutes
- Shuffle the gulab jamuns around so they brown evenly. Brush some oil, if needed ( I did not) and air fry again at 350 F/ 175 C for 2 minutes
- My gulab jamuns were done in 5 minutes. If you feel they are not done, do at increments of 1 minutes at 350 F/175 C
- Remove from air fryer and let them air and cool for few minutes. Add to syrup. Leave for 3-4 hours. Flip once after couple of hours so both sides are dipped well into the syrup. I left them overnight in the fridge as I couldn't take pictures of the finished gulab jamuns that day.
- Garnish with chopped pistachios, rose petals, saffron strands and silver vark (edible silver paper)
- Microwave for 30 seconds to a minute before serving. Do not microwave if it has silver vark on it.
Notes
Let syrup simmer for 5 minutes. You don't need to bring the syrup to 1 thread consistency. Make the syrup in a pan that has a flat bottom, makes it easier for the gulab jamuns to absorb the syrup evenly. The gulab jamun dough will be sticky. Don't try to knead and make it smooth. Instead wash your hands, rub oil on your palms and make smooth crack free balls, applying gentle pressure. If the balls keep cracking, add 1 tsp cream at a time. I used 5 tablespoons of cream. Quality of cream and milk powder varies, so its best to add cream cautiously after 3 tablespoons. After making the balls, cover with a wet paper towel to prevent them from drying out. Fry 7-8 at a tome, depending on size of pan and quantity of oil. The remaining balls should be rubbed with oiled palms again to make sure there are no cracks. Always fry at medium to medium low temperature. If the oil is too hot, the gulab jamuns will brown too quickly and the center will stay raw. Take out fried and air fried gulab jamuns on a paper towel and let it cool for few minutes. Adding hot gulab jamuns to luke warm syrup will cause the gulab jamuns to shrink and shrivel. Always preheat your air fryer before adding gulab jamuns. Starting with a higher temperature, seals in the shape, otherwise, they will flatten out. Then we cook at a lower temperature to cook the gulab jamuns all the way till the inside. Let the gulab jamuns soak in syrup for minimum of 4-5 hours. I had to run errands so I couldn't take pictures the same day and so I left them covered overnight in the fridge. The gulab jamuns soaked the syrup completely and were soft and spongy.
Nutrition
Serving: 1g
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