This delicious & simple Gulab Jamun recipe made up of semolina (suji), clarified butter (ghee) and milk kneaded to form a dough, rolled into balls, deep-fried, and dropped into the simmering sugar syrup.

What can I say about Gulab Jamuns – I have a serious addiction to these beauties! I can never stop having with one. I love making them too. They can be made in so many different ways. And to make these rawa or sooji gulab jamuns, you don’t need lots of ingredients either.

And I do have another easy gulab jamun recipe for you too – Bread Gulab Jamuns!

Sooji Gulab Jamun 

Course: DessertCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total timeminutes

Super delicious sooji jamun recipe which is so easy to make, using some basic ingredients. And these are as delicious as the regular gulab jamuns!


  • For the sugar syrup
  • Water – 1.5 cups

  • Sugar – 1.5 cups

  • Cardamom Powder – ½ tsp

  • Saffron – a few strands

  • Lemon Juice – a few drops (optional)

  • For the jamuns
  • Milk – ¾ cup+2 tbsp

  • Fine Semolina – ½ cup

  • Ghee – ½ tsp

  • Baking Soda – 1/8 tsp (optional)

  • Oil – for frying


  • For the sugar syrup, boil together the water and sugar till the sugar is completely dissolved. Continue boiling for another 5 min.
  • The syrup should not be very thick and should not reach the single thread consistency stage.
  • Add the cardamom powder and saffron strands and turn off the heat. Add the lemon juice (optional – this is done to prevent crystallization) and keep aside the sugar syrup.
  • For making the jamuns, in a pan or kadai, add the milk and heat it. To this, add the semolina slowly while stirring continuously and cook it till it forms a dough.
  • Cook the semolina till it forms a soft dough and comes together like a ball, leaving the sides of the pan. Turn off the heat and transfer it to a bowl.
  • Mix it with a spoon or spatula till it cools down a little.
  • Add the ghee and baking soda and knead it to a smooth dough. Knead for 4-5 minutes to get a smooth dough.
  • Keep the dough covered in case it is taking time to fry the jamuns.
  • Make small round or oblong balls from the dough and smoothen it between your palms.
  • Heat oil in a kadai and one it is medium hot, add the jamuns into it one by one. As you add them, they should stay sunk first and start bubbling lightly.
  • Keep moving the oil so that the jamuns don’t get stuck to the bottom and keep rolling around. Deep fry them till they are a nice golden brown color.
  • Take from the oil and add then directly to the sugar syrup. The sugar syrup should be warm when you add the jamuns into it.
  • Let it rest for a couple of hours till it soaks the syrup well.

Recipe Video

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