Suji Gulab Jamun, also known as Ravyache Gulab Jamun in Marathi, is made with just 5 basic ingredients. Here's my easy recipe that needs no khoya or milk powder and is ready in under an hour. Soft and spongy, anyone can make it.
Gulab Jamun is a popular Indian sweet made during festivals and celebrations. Traditionally prepared with mawa or khoya, these soft balls are deep-fried and soaked in sugar syrup.
I tried making suji ke gulab jamun when I didn't have any gulab jamun pre-mix or mawa at home. I couldn't believe they not only looked like gulab jamun but tasted just like them too. You may also like my easy Maharashtrian rava ladoo, besan ki burfi, besan ke ladoo, and peanut ladoo.
This Ravyache Gulab Jamun Recipe Is So Good!
I never thought I could make suji gulab jamun without a mix or mawa but guess what, they were just perfect.
In this ravyache gulab jamun recipe, traditional mawa or khoya is replaced with suji (semolina).
Suji is cooked with milk, shaped, deep-fried, and soaked in sugar syrup. Give it a try, you will love it.
- Preeti Nayak
Quick Look: Suji Gulab Jamun Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 16
- Calories: ~77 kcal per serving (based on nutrition panel)
- Cook Method: Roast suji → cook with milk until dough consistency → knead → shape balls → fry till golden → soak in warm sugar syrup.
- Difficulty: Easy
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Disclaimer: AI summaries may contain errors. Please check the original Suji Gulab Jamun recipe for accurate steps.
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How to make Suji ke Gulab Jamun at Home
Step 1: In a pan, dry roast ½ cup suji on a low flame for 3 4 minutes. Stir continuously. Don't let it turn brown. Keep it aside.
Step 2: Heat 1 cup of water with 1 cup of sugar, and add saffron strands. Once sugar dissolves, boil until slightly sticky, then mix in ½ teaspoon cardamom powder and ½ teaspoon lemon juice, stir well, cover, and keep aside.
Step 3: In a heavy-bottomed pan, bring 2 cups of milk to a boil on medium heat. Reduce it to 1 and ½ cups. Add 2 teaspoons of ghee (clarified butter) and let the milk simmer on a low flame for 2-3 minutes. Stir to prevent milk from sticking to the base of the pan.
Step 4: Now, add the roasted suji slowly into the milk while stirring. Cook until the mixture thickens and forms a soft dough. Turn off the heat.
Step 5: Transfer the mixture to a bowl. Add 1 tablespoon maida (all-purpose flour), 2 teaspoons of sugar, and 1 teaspoon of ghee. Mix while warm (use a spoon to mix initially) and once the heat is bearable, knead for 4-5 minutes into a smooth, non-sticky dough.
Step 6: Pinch small portions and roll into smooth, crack-free balls. Do not press hard while rolling.
Step 7: Heat oil or ghee on a low flame. Drop 4-5 balls at a time. Fry till they turn golden brown evenly.
Step 8: Immediately transfer fried jamuns to warm syrup. Let them soak for at least 1 hour. If the sugar syrup has cooled down, warm it slightly and then add the fried gulab jamuns to soak. Garnish with chopped almonds or pistachios and enjoy
Tips to make perfect suji ke gulab jamun
- Use fine suji/semolina. If only coarse suji is available, grind it lightly in a mixer for 2-3 pulses.
- When boiling milk, reduce it to 1 and ½ cups and stir continuously to prevent sticking.
- Adding ghee prevents milk from sticking to the base of the pan and enhances flavour.
- Do not overcook the dough. Switch off the flame once it reaches a soft, non-sticky consistency (not sticking to the base of the pan).
- Add all-purpose flour and sugar while the dough is warm and knead for 5 minutes to get a smooth, soft dough.
- Soak fried suji ke gulab jamuns in warm sugar syrup for 1-2 hours for the best taste. Cold syrup prevents proper soaking. If refrigerated, warm gently before serving (microwave 10 sec or steam) to restore softness.
Recipe Card
Suji ke Gulab Jamun (Ravyache Gulab Jamun) Recipe
Equipment
- 1 Heavy bottom pan
Ingredients
To make the Gulab Jamun dough
- ½ cup sooji /semolina, fine variety
- 2 cups milk full cream
- 3 teaspoon ghee /clarified butter, divided
- 1 tablespoon 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
- In a pan, dry roast ½ cup suji on a low flame for 3-4 minutes. Stir continuously. Don't let it turn brown. Keep it aside.
- Heat 1 cup of water with 1 cup of sugar, and add saffron strands. Once sugar dissolves, boil until slightly sticky, then mix in ½ teaspoon cardamom powder and ½ teaspoon lemon juice, stir well, cover, and keep aside.
- In a heavy-bottomed pan, bring 2 cup of milk to a boil on medium heat. Reduce it to 1 and ½ cups. Add 2 teaspoons of ghee (clarified butter) and let the milk simmer on a low flame for 2-3 minutes. Stir to prevent milk from sticking to the base of the pan.
- Now, add the roasted suji slowly into the milk while stirring. Cook until the mixture thickens and forms a soft dough. Turn off the heat.
- Transfer the mixture to a bowl. Add 1 tablespoon of maida (all-purpose flour), 2 teaspoon of sugar, and 1 teaspoon of ghee. Mix while warm (use a spoon to mix initially) and once the heat is bearable, knead for 4-5 minutes into a smooth, non-sticky dough.
- Pinch small portions and roll into smooth, crack-free balls. Do not press hard while rolling.
- Heat oil or ghee on a low flame. Drop 4-5 balls at a time. Do not touch them with spatula initially. Fry till they turn golden brown evenly.
- Immediately transfer fried jamuns to warm syrup. Let them soak for at least 1 hour. If the sugar syrup has cooled down, warm it slightly and then add the fried gulab jamuns to soak.
Video
Notes
- Use fine suji/semolina. If only coarse suji is available, grind it lightly in a mixer for 2-3 pulses.
- When boiling milk, reduce it to ¼ cup and stir continuously to prevent sticking.
- Adding ghee prevents milk from sticking to the base of the pan and enhances flavour.
- Do not overcook the dough. Switch off the flame once it reaches a soft, non-sticky consistency (not sticking to the base of the pan).
- Add all-purpose flour and sugar while the dough is warm and knead for 5 minutes to get a smooth, soft dough.
- Grease your palms with ghee while shaping balls.
- Avoid cracks and do not press rolled gulab jamun too hard to keep them soft and spongy.
- Deep fry on a low flame, gently. Avoid overcooking to prevent dark colour or dense texture.
- Soak fried suji ke gulab jamuns in warm sugar syrup for 1-2 hours for the best taste. Cold syrup prevents proper soaking. If refrigerated, warm gently before serving (microwave 10 sec) to restore softness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
These suji gulab jamun look like traditional gulab jamun without using mawa. You should definitely try making these because they're surprisingly simple and everyone will love how soft and juicy they are.
Ruffel
Great!