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Suji ke gulab jamun | Ravyache gulab jamun recipe | easy gulab jamun recipe
Soft & spongy Gulab Jamun made with Sooji/semolina, milk, ghee/clarified butter & sugar.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
Indian
Servings:
16
gulab jamuns
Calories:
160
kcal
Author:
Preeti
Equipment
Heavy bottom pan
Ingredients
To make the Gulab Jamun dough
½
cup
sooji
/semolina, fine variety
2
cup
milk
full cream
3
teaspoon
ghee
/clarified butter
1
teaspoon
maida
/all purpose flour
2
teaspoon
sugar
oil for frying
For making the sugar syrup
1
cup
water
1
cup
sugar
¼
teaspoon
saffron strands
/Kesar (optional)
¼
teaspoon
lemon juice
1
teaspoon
cardamom powder
Instructions
Preparation to be done:
Dry roast suji in a pan for 3-4 minutes on low flame.
Make sure it should not change its color to brown. Keep it aside.
Cooking the sugar syrup:
Heat water & sugar in a pan. Stir.
Once sugar dissolves, add saffron strands.
Cook until the sugar syrup becomes sticky. Switch off the flame.
Add lemon juice & cardamom powder to the prepared sugar syrup.
Sugar syrup is ready. Cover and keep it aside.
Making the gulab jamun
Heat milk in a pan. Bring it to a boil.
when it comes up to a boil, stir it.
Add 2 teaspoon ghee/clarified butter.
Let the milk reduce on low flame. Stir as required.
When ¼ cup of milk is reduced then add roasted sooji/semolina.
Stir until it comes to a dough consistency. Switch off the flame.
Transfer it to a mixing bowl. Add maida/all purpose flour, 1 teaspoon ghee/ clarified butter
& sugar.
Mix it with a spoon while it is hot. Knead for 5 minutes until the dough is smooth & non-sticky.
Take a small portion and roll to make a smooth crack free ball (Gulab Jamun).
Same way, make balls with the rest of the dough.
Heat oil over medium low heat. The oil should not be too hot. Put the prepared Gulab Jamun.
Fry it on a low flame till gulab jamuns are golden on all the sides.
Turn them so that they get evenly fried from all the sides.
Take it out and transfer the fried balls in warm sugar syrup.
Let it soak the sugar syrup. Keep it covered for at least 1 hour. If your sugar syrup is cool then heat it again on low flame.
Gulab Jamuns are ready.
Garnish it with some pistachios/almonds (optional).
Video
Notes
Deep fry the gulab jamuns on a low flame.
Soak the gulab jamuns in warm sugar syrup. The sugar syrup should not be cool or at room temperature.