Now add a few drops of black food color to the dough. (Adding color is optional, but it gives a beautiful dark hue to the jamuns. Because we are not frying the doughnut balls, it will turn light brown after baking)
Mix well. The dough will now look light gray in color.
Preheat the oven to 350 F. If using the air-fryer, preheat the air-fryer at 370 F for 5 minutes. My air-fryer has racks instead of a basket. If you have the basket-style air-fryer, line it with parchment paper.
Prepare small balls out of the dough and roll between your greased palms to make each ball's surface smooth.
Place on a greased baking sheet.
Now brush each ball generously with melted ghee or butter. It will prevent the jamuns from drying while baking.
Bake the jamuns for 8 minutes and flip them. The smaller the jamuns, the quicker they will cook. In air-fryer, cook for around 6 minutes and flip. NOTE: Usually, the center of the jamuns stay moist even though it cracks from the outside. That's how this jamun cooks even after baking and this doesn't mean the center is raw. The ricotta cheese does leave a moist center even after cooking. When we soak them in the syrup, it soaks the syrup well. As the jamuns start to cook, it will swell in size if not double.
After flipping, bake for another 5 minutes.
Turn the oven off and let them stand in the oven for another five minutes.