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 JamunCourse: DessertCuisine: IndianDifficulty: Easy
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.