Suji ke gulab jamun | Ravyache gulab jamun recipe | easy gulab jamun recipe

Suji ke gulab jamun | Ravyache gulab jamun recipe | easy gulab jamun recipe with step by step photos & a video. Suji ke gulab jamun is deep-fried balls made with suji/semolina, milk, sugar & ghee/clarified butter.

Gulab Jamun is a sweet dish that is prepared in many Indian festivals or parties. It is traditionally made with mawa/khoya. They are then deep fried and soaked in sugar syrup.

In this suji ke gulab jamun recipe, mawa/khoya is replaced with suji/semolina. This is then cooked with milk and deep fried and soaked in sugar syrup. Suji ke gulab jamun tastes delicious but you can definitely identify a slight difference in texture 🙂

This homemade gulab jamun was on my to-do list for a long time. All the ingredients required to make this recipe is easily available in the kitchen. Finally, I prepared it this Sunday.

In this recipe post, I am sharing in detail how to make perfect suji ke gulab jamuns. It tastes delicious and somehow economical too 🙂 as we are not using khoya/mawa in it.

How to make Suji ke Gulab Jamun with step by step photos

Preparation to be done

1. Dry roast suji/semolina in a pan for 3-4 minutes on low flame.
2. Make sure it should not change its color to brown. Keep it aside.

Cooking the sugar syrup

1. Heat water & sugar in a pan.
2. Once sugar dissolves, add saffron strands (optional).
3. Cook till the sugar syrup becomes sticky. Switch off the flame.
4. Add lemon juice & cardamom powder to the prepared sugar syrup.
5. Sugar syrup is ready. Cover and keep it aside.

Making the gulab jamun

1. Heat milk in a pan. Bring it to a boil.
2. When it comes up to a boil, stir it.
3. Add 2 teaspoon ghee/clarified butter.
4. Let the milk reduce on low flame. Stir as required so that the milk should not stick to the base of the pan.
5. When ¼ cup of milk is reduced then add roasted sooji/semolina.
6. Stir untill it comes to a dough consistency. Switch off the flame.
7. Transfer it to a mixing bowl. Add maida/all purpose flour, sugar & 1 teaspoon ghee/ clarified butter.
8. Mix it with a spoon while it is hot. Knead for 5 minutes until the dough is smooth & not sticky. It is important to knead the dough well to get soft & spongy suji ke gulab jamuns.
9. Take a small portion and make a smooth crack free ball (Gulab Jamun). Do not apply too much pressure while rolling the balls.
10. Same way, make balls with the rest of the dough.
11. Heat oil. The oil should not be too hot. One by one put the prepared suji ke gulab jamun in the oil. Do not overcrowd the oil while frying them.
12. Fry it on a low flame till gulab jamuns are golden on all the sides.
13. Turn them so that they get evenly fried from all the sides.
14. Take it out and transfer the fried balls in warm sugar syrup.
15. 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.
16. Gulab Jamuns are ready.
17. Garnish it with some pistachios/almonds.

Some popular desserts from this website:

1. Doll cake
2. Besan ki burfi
3. Besan ke ladoo
4. Rava/Semolina cake recipe

Tips to make perfect suji ke gulab jamun

1. The first thing is the suji/semolina. You need a fine variety of suji to make this recipe. But if you are having a coarse variety then transfer it to a mixer/grinder jar and grind it for 2-3 pulses.
2. When you boil milk, reduce it to ¼ cup only. Keep continuously stirring the milk so that it should not stick to the base of the pan. Addition of ghee to milk ensures that it will not stick to the base. Also, it enhances the taste of gulab jamuns.
3. While adding suji to the milk stir continuously so that there are no lumps in the dough.
4. Do not cook the dough for long or till it becomes dry in the pan. Once you see it is coming to the dough consistency & it is not sticking to the pan then switch off the flame.
5. Add the all-purpose flour and sugar when the dough is warm. Knead it for 5 minutes till the dough is soft and smooth.
6. While shaping the gulab jamuns make sure there are no cracks on the surface of the balls. Grease your palms with ghee/clarified butter before shaping the balls. If there are any cracks then the time you deep fry the balls it will open up and the gulab jamuns will break in the oil.
7. Also, do not apply too much pressure while shaping the gulab jamun balls. Handle it softly. If you apply pressure on it then the gulab jamuns will become dense.
8. Deep fry the gulab jamuns on a low flame. Handle them gently while deep frying it. Do not fry it for a longer time to get a dark color.
9. Once the gulab jamuns are fried, take them out and soak it in warm sugar syrup. The sugar syrup should not be cool or else the gulab jamuns will not soak the sugar syrup.
10. Let the Gulab jamuns soak in syrup for 1-2 hours. The longer it is soaked in a sugar syrup the better it tastes.
11. If you refrigerate the gulab jamuns then take it out and heat it either in the microwave (10 seconds) or in a steamer. Gulab Jamuns, when kept in the refrigerator, becomes hard and chewy.

If you make this recipe, please leave a comment and a starred review below.

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Ravyache Gulab Jamun recipe card

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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.

Course Dessert

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16 gulab jamuns

Calories 160kcal

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

1. Deep fry the gulab jamuns on a low flame.
2. Soak the gulab jamuns in warm sugar syrup. The sugar syrup should not be cool or at room temperature.