Bournville Gulab Jamun Using Milk Powder: Deep-Fry & Air-Fry Versions

Who needs an introduction to gulab jamun? It’s that one dessert that every mithai lover seeks out ardently at weddings, parties, and gatherings. A bowl of gulab jamun or two, especially warm, soaked in a pool of sugar syrup, is what adds joy to any occasion or day. So, we bring you two recipes of gulab jamun, one using the traditional method of deep frying, and the other air-fried, which is equally delicious as the traditionally made gulab jamuns. What makes them unique is the fact that both of them have a hidden center of rich, dark Cadbury Bournville chocolate waiting to ooze out with the sink of your spoon into each sweet ball. Try these recipes below and surprise guests today.

Deep-Fried Bournville Gulab Jamun (Using Milk Powder)

Ingredients:

For the dough:

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee
• 3-4 tbsp milk, as needed
• 6-8 small cubes of Bournville dark chocolate

For the sugar syrup:

• 1 cup sugar
• 1 cup water
• 3-4 green cardamom pods
• 1 tsp rose water, optional
• A few saffron strands, optional

Method:

1. Start by making the sugar syrup. Add the sugar, water, and cardamom pods to a saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 8 to 10 minutes, until the syrup becomes slightly sticky. Add the rose water and saffron and stir, then keep it warm.
2. To make the dough, mix the milk powder, flour, and baking soda in a mixing bowl. Add the ghee and mix it in with your fingers until the mixture is crumbly. Gradually add milk, a tablespoon at a time, until a soft, pliable dough forms. Do not overwork the dough – just bring it together. Let it rest for 10 minutes.
3. Divide the dough into equal portions (you should get about 10 to 12). Flatten each piece slightly, place a cube of Bournville chocolate in the center, and seal it completely, rolling it into a smooth ball. Make sure there are no cracks, or the jamuns may burst while frying.
4. Heat oil or ghee in a deep pan over low to medium heat. Once hot, gently add the jamuns in batches and fry them slowly, turning them until they’re golden brown all over. This usually takes about 6 to 8 minutes per batch.
5. Remove them from the oil and place them directly into the warm sugar syrup. Let them soak for at least 1 to 2 hours before serving. The chocolate center will be molten and rich – serve warm for the best experience.

Air-Fried Bournville Gulab Jamun (Using Milk Powder)

Ingredients:

For the dough:

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee
• 3-4 tbsp milk (as needed)
• 6-8 small cubes of Bournville dark chocolate

For the sugar syrup:

• 1 cup sugar
• 1 cup water
• 3-4 green cardamom pods
• 1 tsp rose water, optional
• A few saffron strands, optional

Method:

1. Start by preparing the sugar syrup just as described in the deep-fried version. Keep it warm while you prepare the gulab jamuns.
2. Make the dough exactly the same way as above, by mixing the dry ingredients, adding ghee, and then gradually adding milk to make a soft dough. Let it rest for 10 minutes, then divide into equal portions.
3. Flatten each dough ball, place a chocolate cube in the center, and seal it shut. Roll gently between your palms to make smooth balls without cracks.
4. Preheat the air fryer to 160°C for about 5 minutes. Lightly grease the jamuns with oil or ghee, and place them in the air fryer basket in a single layer, leaving some space between each.
5. Air fry the jamuns for 12 to 14 minutes, turning them once halfway through, until they are evenly golden brown.
6. Let the cooked jamuns cool for a minute or two, then transfer them into the warm sugar syrup. Let them soak for at least an hour.
7. They might not be as soft as the deep-fried ones, but they are equally delicious, especially when served warm; with the melted chocolate inside, they’re still indulgent.