Suji ke Gulab Jamun (Ravyache Gulab Jamun) Recipe
Suji Gulab Jamun, also known as Ravyache Gulab Jamun in Marathi, is made with just 5 basic ingredients. This easy and delicious recipe needs no khoya or milk powder and is ready in under an hour. Soft and spongy, anyone can make.
Servings: 16 gulab jamuns
Calories: 77kcal
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
Calories: 77kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Cholesterol: 6mg | Sodium: 12mg | Potassium: 57mg | Sugar: 1g | Vitamin A: 49IU | Calcium: 39mg