How to make suji gulab jamun recipe | suji ke gulab jamun kaise banaye jate hain | suji se gulab jamun kaise banaye | suji ke gulab jamun banane ka tarika | suji ke gulab jamun banane ki vidhi | Gulab jamun is a popular beloved sweet of India traditionally made using Khoya and Paneer ( cottage cheese ).Now a new innovative way is used to make this authentic sweet by making it with suji or rava ( Semolina )
What is gulab jamun ?
Gulab jamun served as an Indian dessert are deep fried soft spongy dumpling balls that are soaked in sugar syrup,Gulab jamun derives its name from Persian word where ‘ Gulab’ means rose and ‘Jamun’ means berry .So name Gulab Jamun reflects as juicy sweet rose colored round berry.
Ingredients for semolina gulab jamun with milk powder
To replace khoya in gulab jamun use of milk powder is essential to create a perfect suji gulab jamun. Other than that all purpose flour. Desi ghee and milk also contribute to give richness, texture, binding and flavor to this delectable sweet.
Rava Gulab jamun : a twist in traditional
Suji gulab jamun are innovative twist to the original gulab jamun recipe. They are more lighter and less rich using minimal ingredients. This suji gulab jamun is a delightful twist to the classic gulab jamun recipe.it would not be wrong to say that sooji gulab jamun are a quick and tasty yet simple and easy to make version of the traditional gulab jamun recipe without much compromising on the taste.Perfect for those having limited time and ingredients but still satisfying for your sweet tooth.
How to make suji gulab jamun without milk powder
If you don’t have milk powder, no worries you can substitute milk powder with some other ingredients.You can go with traditional khoya/Mawa. Now other than that to add richness to your sooji gulab jamun you can use full fat milk or condensed milk or fresh cream.
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How to make gulab jamun with suji
The process of making gulab jamun with sooji ( semolina ) is very easy, you just need to keep in mind the measurements for a no fail recipe. Follow the full recipe given in the recipe card along with some notes that are essential tips which will guide you to get perfect gulab jamun.
Suji gulab jamun with milk powder
I think milk powder is such a ingredient that is easily available at any nearby grocery store. So using milk powder and making tempting gulab jamun with this ingredient is a conscious effort to make this dessert. Its not only pocket friendly, easy to prepare and you get that perfect balance of sweetness and richness in this sooji gulab jamun recipe.
Can suji ke gulab jamun made without ghee ?
Ghee certainly helps to add some richness to the gulab jamun recipe,but you can replace it with unsalted butter for somewhat similar effect.
How to make suji gulab jamun recipe | suji ke gulab jamun kaise banaye jate hain | suji se gulab jamun kaise banaye | suji ke gulab jamun banane ka tarika | suji ke gulab jamun banane ki vidhi |
Check out other recipes – Suji Nariyal Burfi, Moong Dal Burfi, Mohan Thal, Til Ravdi, Besan Burfi, Besan Halwa
Video for soft spongy sooji gulab jamun
Recipe card for easy gulab jamun recipe
Easy Suji gulab Jamun recipe with special ingredients | Rava gulab jamun with milk powder
Ingredients
DIUGH
- 1 cup semolina / suji
- 2.5 cup milk / doodh
- 4 tbsp milk powder
- 2 tbsp refined flour / maida
- 2 tbsp clarified butter / desi ghee
- oil or ghee for frying
SUGAR SYRUP
- 3 cup sugar / cheeni
- 3 cup water / pani
- 1 tsp lemon juice / nimbu raas
- 1/2 tsp green cardamom powder / elaichi
Instructions
- in a mixer jar add Semolina, Milk powder, Refined flour and ghee all together to make a smooth mix.
- Now add this to a pan and add room temperature milk. Well mix till no lumps are formed.
- Puting on the heat on medium stir continuously till this mix gets thick , a soft dough like consistency..Keep it little moist ,not too dry.
- Meanwhile melt sugar in water over low to medium heat to make sugar syrup.When this syrup starts boiling check and recheck it to get a oily feel like consistency.
- Add and mix green cardamom powder and Lemon juice, then switch off.
- Now roll out desired shape and size of dough balls.
- Fry these balls in medium hot Oil or Ghee over medium heat till dark golden brown.
- immediately after taking them out dip them in warm sugar syrup.
- keep the fried Gulab jamun balls dipped in this sugar syrup for about 6 to 8 hours for better sugar syrup absorption.
- Serve hot or normal.
Note
- There shouldn’t be any cracks in the dough balls. otherwise they might completely crack while frying.
- if the balls crack while frying, add little more flour to the made dough .
- if the sugar syrup cools down you can warm it again.
- With a lite hand stir the gulab jamun upside down while in the sugar, so that all the Gulab jamun soak the syrup evenly.
- Don’t touch the Gulab jamun balls directly with spatula while frying, instead agitate the oil with spatula, otherwise being delicate they might break or crack. Agitating will make them properly fried on all side.
- While frying or when in the sugar syrup Gulab jamun balls should be dipped in the Oil or syrup otherwise they might get flat.
- Sugar syrup shouldn’t be too thick nor too thin otherwise Gulab jamun balls won’t absorb the syrup.
- You can use any type of suji/rava to make rava gulab jamun.
- Now how to prevent your gulab jamun to get dense ? For that you should keep in mind that the dough is soft and pliable.,Dont overmix and other that dont fry gulab jamun balls at a low temperature or too high temperature. All these points will help you to get light textured gulab jamun balls.
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