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Sooji ke Gulab jamun | Suji Gulab Juman

Sooji ke Gulab Jamun

Sooji ke Gulab Jamun ( सूजी के गुलाब जामुन ) is a unique and super delicious variant of Gulab Jamun. It is easy to make and prepared with sooji (rava), milk powder, milk, sugar and desi ghee. Traditionally Gulab jamuns are made with using khoya but if you don’t have khoya, you can try this recipe. These golden colored soft balls are dipped in sugar syrup that is flavored with cardamom powder & kesar.


Sooji ke Gulab Jamun

Gulab Jamun is a traditional and popular sweet of India. It is prepared on every special occasions like festivals, wedding and parties. Sooji ke gulab jamuns are so soft that they will melt in your mouth. There are difference in texture and taste of sooji gulab jamun in comparison with mawa gulab jamun but the aromatic flavor of desi ghee and cardamom make it yummy..

rava gulab jamun




 Course: Sweet
Cuisine: Indian
Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 4

Ingredients:

1 cup Sooji
1 tsp. Desi Ghee
3 cup Milk
1 tbsp. Milk Powder
1 tsp. Sugar
1 tbsp. Cashews
1 tbsp. Chiornji
Ghee for frying

For Sugar Syrup-

2 cup Sugar
2 cup Water
¼ tsp. Cardamom Powder

Instructions:

Dry roast sooji in a pan on low to medium flame. Stir continuously so that it will not burn at bottom. Roast for 2 minutes and turn off flame. Keep aside.


Boil milk in a pan on medium to high flame. Add ghee, milk powder and sugar in milk. Mix properly.


Add roasted sooji and stir continuously to avoid lumps.


Sooji will soak milk and become thick. Do not forget to stir till rava absorbs the milk. Sooji will start to leave the sides of pan and hold the shape.


Take in a bowl and let it cool down slightly. Meanwhile make sugar syrup.

Making sugar Syrup-

Add sugar and water in a pan on high flame. Let the sugar dissolve in water. After 5-10 minutes, add cardamom powder and saffron.


When sugar syrup become sticky, turn off flame and keep aside.

Making Gulab Jamun-

Knead the sooji mixture until it become soft and non-sticky.
Apply some oil on your hand. Take some mixture and roll. Flatten with your hand and keep some cashews and chironji in the center.


Close and roll between your palm. Make a smooth and crack free ball.


Make all the balls in same way.
Heat ghee in a pan on medium to high flame. Drop 6-8 balls gently. Lower the flame and fry them on low heat.


Stir continuously so that they can be evenly cooked. Fry till they become golden brown in colour.


Remove them and drain excess oil from the help of spatula.
Soak all the Gulab Jamuns in sugar syrup for 30 minutes.


They will soak the syrup and become double in size.
Your Gulab Jamuns are ready to serve.
Take a Jamun in a bowl, pour some syrup and garnish with nuts.


Tips:

  • The dough should be soft and smooth.
  • Do not fry them on high flame.
  • Here is no need to make one string or two string sugar syrup.
  • You can skip milk powder.
You may also try other sweet recipes:
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