Suji Gulab Jamun | Rava Gulab Jamun

  Suji Gulab Jamun | Rava Gulab Jamun

     A unique way of preparing the traditional indian jamun dessert with fine semolina. it can be an alternative version of gulab jamun which does not require mawa or milk khoya. the recipe is considered to be thrifty and economical compared to the traditional version as it is made with easily available sooji.

    Gulab Jamun recipe has become one of the most sought indian dessert recipe made across india. evidently, there are myriad versions to it and can be made with different ingredients with the same result. one such variation and a popular version is suji gulab jamun or semolina gulab jamun with fine rava.

    Making suji gulab jamun is much easier compared to others. the potential issue with milk-based gulab jamun is the crack you get while shaping it and eventually while deep frying it. in addition, you may have to add maida with milk powder or khoya/mawa and this can be a concern for many. but luckily with this recipe of suji ka gulab jamun, you are negating all those problems. moreover, once the gulab jamun is ready you would not be able to distinguish if it is made with sooji or with khoya. well if you are addicted to the milk-based gulab jamun, you may find the difference, otherwise, it can be challenging to spot any.

TIPS,SUGGESTION AND VARIATION:

 Firstly, i have added a small amount of milk powder to semolina while preparing the gulab jamun dough. adding milk powder adds nice smooth texture, but is completely optional and can be skipped.

 Secondly, while shaping the jamuns i would heavily recommend to make it slightly bigger compared to the traditional one. this would ensure the sugar syrup would be perfectly soaked up and absorbed. lastly, fry these jamuns on a low to medium flame so that it is evenly cooked.

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:

1.In a large kadai heat 1 tsp ghee and add 3 cup milk.

2.Also, add 2 tbsp milk powder and 2 tbsp sugar.

3.Stir well and get the milk to a boil.

4.Further keeping the flame on low, add 1 cup roasted rava stirring continuously.

5.Keep stirring until the rava absorbs all the milk.

6.Cook until the mixture forms a lump and separates the pan.

7.Cool the mixture slightly and transfer to a large bowl.

8.Grease your hand with ghee and knead for at least 2 minutes, or until the dough is smooth and soft.

9.Prepare small balls.

10.Heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.

11.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.

12.Soak in sugar syrup and rest for 2 hours.

13.Finally, the suji gulab jamun has doubled in size. serve warm with ice cream or cold.

                                                                                                                                 EnjoyFood!