“Gulab Jamun“, one of the most famous Indian sweets are widely available in cans in the ethnic shops here. These deep-fried doughnut like balls dunked in sugar syrup are usually made with loads of dairy and sugar. My version bakes these little morsels in the Air Fryer and uses Xylitol in place of sugar. I used a mix of leftover wholemeal sourdough and plain gluten-free slices. Use only gluten-free bread for a completely gluten-free version.
- Bread Slices – 8 to 10
- Coconut Cream (thick part) – 3/4 cup
- Green Cardamom Seeds, powdered – 4 to 5 (reserve peels)
- Xylitol – 1 cup + 1 tablespoon
- Water – 2 cups
- Flaked Almonds, as garnish
- Take a mixing bowl and tear the bread into it.
- Add spoonfuls of coconut cream and 1 tablespoon of xylitol to the bread.
- Knead lightly to get a soft dough. Set aside.
- In a large saucepan combine 1 cup of xylitol and 2 cups of water with the Cardamom peels and place on slow heat until the xylitol crystals dissolve. Check if drops of the syrup retain shape in a bowl of cold water to get the right consistency. Once ready, take off the heat and keep the syrup warm.
- Roll the bread dough into lemon sized balls in the meanwhile and shape into lime sized round or, oval shapes.
- Bake the bread balls in the Air Fryer For 15 – 20 minutes at 200 degrees Celsius. Flip over and cook for another 5 minutes for even browning.
- Once baked, dunk the hot bread balls into the prepared xylitol syrup.
- Allow to soak in the syrup for at least 6 hours.
Can be eaten warm or cold depending on your preference! I love them cold from the fridge but the husband insists on eating warm ones. Happy cooking and, a very Happy Diwali to those who celebrate!