Milk Powder Gulab Jamun with a Bournville Chocolate Center: Deep-Fry and Air-Fry

Milk powder gulab jamun with a Bournville chocolate centre is deep-fried for 6–8 minutes or air-fried at 160°C for 12–14 minutes, then soaked in warm cardamom sugar syrup for at least an hour.

What Is Milk Powder Gulab Jamun?

It’s that one dessert every mithai lover seeks out 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. In this recipe, gulab jamun with milk powder is an alternative to traditional khoya since milk powder is used instead of khoya in the dough. Try our two versions, deep-fried and air-fried, each with a hidden center of rich, dark Cadbury Bournville chocolate that melts into a gooey filling with every bite.

Ingredients:

• Yield: 10–12 gulab jamuns

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
• 10-12 small cubes of Cadbury Bournville dark chocolate, one to go in each jamun

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
• Use this shared ingredient list for both the fried and air-fried versions of milk powder gulab jamun.

Deep-Fried Bournville Gulab Jamun

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 a few drops of lemon juice to it to avoid the syrup from crystallizing. 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. Fry them on a low flame in batches so that the gulab jamuns with milk powder inside get cooked properly without getting browned. 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

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.

Deep-Fry vs Air-Fry: Which Should You Choose?

The deep-fried gulab jamun with milk powder has a softer and more robust consistency with a uniformly golden-browned surface, whereas the air-fried jamuns are slightly firmer and require less oil to cook. In addition, the process of deep-frying needs more attention while cooking, whereas in the case of air-frying, one can easily manage with less oil and less mess.

Tips for Soft, Crack-Free Gulab Jamun

• Make sure to mix the dough gently and do not overwork it; otherwise, the jamuns will turn out dense.
• Seal in the Bournville chocolate well in the dough to avoid any leakage.
• If the dough is crumbly, add a little milk and mix well until it becomes soft.
• Fry the jamuns at low heat so that they cook from inside and do not brown quickly.
• Once they are cooked, add the jamuns to the warm, not boiling sugar syrup so that they cook well in the syrup and remain soft.

Storing and Serving

Serve the jamuns warm so that the Bournville chocolate filling remains soft. Store the leftovers in an airtight container submerged under sugar syrup in the fridge for up to 3-4 days. Reheat in the microwave or pan with some syrup until warmed. Do not overheat, so that the chocolate does not melt.