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Suji Gulab Jamun

Time and servings

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Ingredients

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for sugar syrup:

  • 2 cup sugar
  • 2 cup water
  • ¼ tsp saffron / kesar
  • ¼ tsp cardamom powder
  • 1 tsp rose water

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for jamun:

  • 1 cup suji / rava / semolina (fine)
  • 1 tsp ghee / clarified butter
  • 3 cup milk
  • 2 tbsp milk powder
  • 2 tbsp sugar
  • oil or ghee for frying

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Instructions

  1. in a large kadai heat 1 tsp ghee and add 3 cup milk.
  2. also, add 2 tbsp milk powder and 2 tbsp sugar.
  3. stir well and get the milk to a boil.
  4. further keeping the flame on low, add 1 cup roasted rava stirring continuously.
  5. keep stirring until the rava absorbs all the milk.
  6. cook until the mixture forms a lump and separates the pan.
  7. cool the mixture slightly and transfer to a large bowl.
  8. grease your hand with ghee and knead for at least 2 minutes, or until the dough is smooth and soft.
  9. prepare small balls.
  10. heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.
  11. allow the balls to cool for 2 minutes, and drop the hot gulab jamuns into the warm sugar syrup. else jamuns won’t absorb syrup, results to hard jamuns.
  12. soak in sugar syrup and rest for 2 hours.
  13. finally, the suji gulab jamun has doubled in size. serve warm with ice cream or cold.

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Step-by-step

1
firstly, dry roast 1 cup suji on low flame until it turns aromatic. keep side.suji gulab jamun
2
in a vessel take 2 cup of sugar and ¼ tsp saffron.suji gulab jamun
3
stir and dissolve sugar in 2 cup water.suji gulab jamun
4
boil the sugar syrup for 5 minutes or until the syrup turns sticky consistency.suji gulab jamun
5
now add ¼ tsp cardamom powder and 1 tsp rose water. optionally, add ½ tsp lemon juice to prevent sugar syrup from crystallising.suji gulab jamun
6
sugar syrup is ready, cover and keep aside.suji ka gulab jamun
7
in a large kadai heat 1 tsp ghee and add 3 cup milk.suji ka gulab jamun
8
also, add 2 tbsp milk powder and 2 tbsp sugar.suji ka gulab jamun
9
stir well and get the milk to a boil.suji ka gulab jamun
10
further keeping the flame on low, add 1 cup roasted rava stirring continuously.suji ka gulab jamun
11
keep stirring until the rava absorbs all the milk.suji ka gulab jamun
12
cook until the mixture forms a lump and separates the pan.suji ka gulab jamun
13
cool the mixture slightly and transfer to a large bowl.rava gulab jamun
14
grease your hand with ghee and knead for at least 2 minutes, or until the dough is smooth and soft. you can add 2 tbsp of khova if you wish at this stage and knead well.rava gulab jamun
15
when the dough is still warm, take a small ball sized dough and make a ball.rava gulab jamun
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make sure there are no cracks on balls. else there are chances for jamun to break while frying.rava gulab jamun
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heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.rava gulab jamun
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fry the balls on low flame stirring in between.rava gulab jamun
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fry until the balls turn golden brown for 12-15 minutes.suji gulab jamun
20
allow the balls to cool for 2 minutes, and drop the hot gulab jamuns into the warm sugar syrup. else jamuns won’t absorb syrup, results to hard jamuns.suji gulab jamun
21
cover the lid and rest for 2 hours.suji gulab jamun
22
finally, the suji gulab jamun has doubled in size. serve warm with ice cream or cold.suji gulab jamun

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Video

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Notes

  • firstly, use fine suji else there are chances for balls to have cracks while rolling.
  • also, fry on low flame, else the jamuns will break while frying.
  • additionally, you can stuff dry fruits inside jamun to make it more delicious.
  • finally, suji gulab jamun recipe tastes great when prepared with milk and khova.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/suji-gulab-jamun-suji-ka-gulab-jamun/