> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Suji Gulab Jamun
| | |
| ---------------- | -------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Resting Time** | 2 hr |
| **Total time** | 40 min |
| **Serves** | 15 jamun |
## Ingredients
### for sugar syrup:
* 2 cup sugar
* 2 cup water
* ¼ tsp saffron / kesar
* ¼ tsp cardamom powder
* 1 tsp rose water
### 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
## 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.
## Step-by-step
firstly, dry roast 1 cup suji on low flame until it turns aromatic. keep side.
in a vessel take 2 cup of sugar and ¼ tsp saffron.
stir and dissolve sugar in 2 cup water.
boil the sugar syrup for 5 minutes or until the syrup turns sticky consistency.
now add ¼ tsp cardamom powder and 1 tsp rose water. optionally, add ½ tsp lemon juice to prevent sugar syrup from crystallising.
sugar syrup is ready, cover and keep aside.
in a large kadai heat 1 tsp ghee and add 3 cup milk.
also, add 2 tbsp milk powder and 2 tbsp sugar.
stir well and get the milk to a boil.
further keeping the flame on low, add 1 cup roasted rava stirring continuously.
keep stirring until the rava absorbs all the milk.
cook until the mixture forms a lump and separates the pan.
cool the mixture slightly and transfer to a large bowl.
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.
when the dough is still warm, take a small ball sized dough and make a ball.
make sure there are no cracks on balls. else there are chances for jamun to break while frying.
heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.
fry the balls on low flame stirring in between.
fry until the balls turn golden brown for 12-15 minutes.
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.
cover the lid and rest for 2 hours.
finally, the **suji gulab jamun** has doubled in size. serve warm with ice cream or cold.
## Video
## 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/](https://hebbarskitchen.com/suji-gulab-jamun-suji-ka-gulab-jamun/)
