suji gulab jamun | suji ka gulab jamun | rava gulab jamun
easy suji gulab jamun | suji ka gulab jamun | rava gulab jamun
Servings 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
- 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.
- prepare small balls.
- heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.
- 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.
- soak in sugar syrup and rest for 2 hours.
- finally, the suji gulab jamun has doubled in size. serve warm with ice cream or cold.