Gulab Jamun Recipe with Khoya Kheer


Easy Air Fryer Gulab Jamun

Place the dough balls in the air fryer basket in a single layer, making sure they are not touching. Fry the gulab jamun for 10-12 minutes, or until they are golden brown and crispy. Flip them over once or twice during cooking to ensure even browning.While the gulab jamun are cooking, prepare the syrup.


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First, preheat your air fryer to 350°F. Once it is heated, transfer the balls to the air fryer basket, leaving some space between and spray the balls with cooking spray. Next, cook the balls for 5 minutes and then increase the heat to 400°F and cook until golden brown. This will take about 10 to 12 minutes.


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Brush with oil or ghee. 5. Again air fry them at 180⁰C for 6-7 min or until brown. Shake 2 times in between. 6. Transfer the gulab jamun in sugar syrup. Soak the gulab jamun at least 2 hours in sugar syrup. 7. After 2 hours gulab jamuns are ready to serve.


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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. While they're cooking for 7 minutes, remember to brush both sides of the Gulab Jamun with some ghee every 3.5 minutes. 5. While the gulab jamuns are air frying, prepare the syrup.


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Pre- heat air fryer to 300ºF (150ºC) or regular oven to 350ºF (175ºC) 4. Arrange the prepared gulab jamuns on a parchment lined baking sheet or air fryer basket. 5. Air fry or bake for 15-16 minutes. At halfway mark (8 min), flip the jamuns. Brush with ghee and continue to bake.


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Here are the step-by-step instructions to make gulab jamun cheesecake: Put cupcake liners into 12 compartments of a muffin tin. For no bake cheesecake: Place 1-2 Nilla wafers into the bottom of each muffin tin compartment. For baked cheesecake: Preheat oven to 350F (177C). Crush graham crackers into fine crumbs.


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For the Jamuns: In a small bowl, stir together semolina and milk, and set aside for 30 minutes to allow semolina to soak. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together milk powder, baking powder, cardamom, and salt.


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Air Fryer Gulab Jamun from katz__kitchen

To make the gulab jamun, use a pestle and mortar to grind together the cardamom and sugar until fine. Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the cardamom and sugar mixture. Rub in the 50g ghee or butter using your fingertips until the mixture resembles coarse crumbs.


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7. Peel the sweet potatoes. 8. Place them in a wide vessel where you can conveniently handle them with free hand. 9. Start mashing the sweet potatoes and mash them in such a way that there remains no chunks of sweet potato. 10. Add almond flour, cardamom powder, salt and baking soda. 11.


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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.


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Instructions - air fryer gulab jamun ( without khoya) Boil/steam sweet potato, remove the skin and grate it. Add milk powder to it with 1 tablespoon hot ghee. Knead the gulab jamun dough, add more milk powder if required, keep it aside for 15 minutes. Grease your hands with ghee,shape the mix into balls of any shape.


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Gulab jamun, a classic Indian sweet, which is a milk-based dessert that is traditionally cooked in the deep fry and then soaked in sugar syrup. But today I a.


Gulab Jamun Recipe with Khoya Kheer

Usually, Gulab Jamun doesn't really need a caption - except for this one. It's still the same dish - but with an interesting twist - using an Air Fryer. This.


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To make air fryer gulab jamun, you will need the following ingredients. Ingredients: 1 pack of store bought gulab jamun mix, 50ml of warm milk or liquid as mentioned on the package, ½ teaspoon ghee, ¼ teaspoon saffron strands(I used this btrand), ¾ cup organic sugar, 11 oz water (320 ml), ¼ teaspoon Cardamom seeds.


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