Prepping fresh chena/ricotta:

- Mix six table spoons of A2 milk powder in 2 cup of warm filtered water in a microwave safe container
- Add some apple cider vinegar or lemon to the milk
- Microwave the mix in intervals of 30 seconds till the cheese separates
- Use a strainer to filter the cheese and wash the fresh cheese thoroughly in warm water to remove any remains of ACV or lemon.
- Set aside this fresh chena/ricotta.

Prepping Gulab jamun dough :

- Mix blanched almond flour, coconut flour, A2 milk powder, 1-2 tablespoon of Monk fruit sweetener (as per taste), baking soda and some cardamom powder in a bowl.
- Add the fresh chena/ricotta to the dry mix, 2 tablespoons of melted ghee and slowly add warm milk to make a dough.
- Cover the dough for 10 minutes.
- Now make small balls of the dough and start spreading them on

Air frying the Jamuns:

- Make small balls of the dough and start lining them on a parchment paper for air-frying.
- Coat the balls with some melted ghee in brush
- Air fry at 310 F for 5 minutes
- Remove the tray and apply a fresh coat of ghee while rotating the jamuns.
- Airfry for another 5-6 minutes at 310 F.

The syrup:

- Soak some saffron strands in water in a small bowl for 10 minutes.
- Take a stove top utensil and add 2 cups of water and add some monk fruit sweetener as per taste to it.
- Add the soaked saffron water to the mix after the syrup starts boiling.
- Simmer for few mins before switching off the stove.
- Add the airfryed jamuns and soak the jamuns in syrup for at least 2 hours before serving. The longer you soak the better the syrup will soak in the jamuns and the taster it gets.
- Serve either cold or slightly warm. We prefer warm.