Suji Gulab Jamun Recipe | Rava Gulab Jamun | Semolina Gulab Jamun

suji gulab jamun recipe

Suji Gulab Jamun Recipe: A distinct method of making the traditional Indian gulab jamun dessert with fine semolina It could be a healthier version of gulab jamun without the use of mawa or milk khoya. Because it is made with readily available sooji, the recipe is considered thrifty and economical when compared to the traditional version.

Suji ke Gulab Jamun, I was surprised by how good it tasted and how light it was. Furthermore, from start to finish, this dessert took me 40 minutes, which was a plus in and of itself.

Gulab jamun recipe has become one of the most popular Indian dessert recipes in the country. Obviously, there are numerous variations that can be made with different ingredients and yield the same result. Suji gulab jamun, or semolina gulab jamun with fine rava, is one such variation and a popular version.

I’ve posted quite a few gulab jamun recipes up to this point, but I’ve found that making suji gulab jamun is much easier than others. The potential issue with milk-based gulab jamun is cracking during shaping and, eventually, deep frying. Furthermore, you may have to mix maida with milk powder or khoya/mawa, which may be an issue for some. Fortunately, with this suji ka gulab jamun recipe, you can avoid all of those issues. Furthermore, once the gulab jamun is ready, you will be unable to tell whether it is made with sooji or khoya. If you are addicted to milk-based gulab jamun, you may notice a difference; otherwise, it may be difficult to detect any.

Anyway, here are some tips, suggestions, and variations for this suji ka gulab jamun recipe. First, while making the gulab jamun dough, I mixed in a small amount of milk powder with the semolina. The addition of milk powder provides a nice smooth texture, but it is entirely optional and can be omitted. Second, when shaping the jamuns, I would strongly advise making them slightly larger than the traditional size. This would ensure that the sugar syrup was completely soaked up and absorbed. Finally, fry these jamuns on a low to medium heat until they are evenly cooked.

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suji gulab jamun recipe

Suji Gulab Jamun recipe

Manita
With the festival season in full swing, a wide range of sweets are always available. Try this ridiculously simple semolina-based suji gulab jamun (Rava Gulab Jamun). It provides the same satisfaction as the regular version while containing far fewer calories, which is a plus.
Prep Time 10 mins
Cook Time 30 mins
resting time 2 hrs
Total Time 2 hrs 40 mins
Course sweet
Cuisine Indian
Servings 15 gulab jamun

Ingredients
  

To make sugar syrup:

  • 2 cup  sugar
  • 2 cup  water
  • 1/4 tsp  saffron / kesar
  • 1/4 tsp  cardamom powder
  • 1 tsp  rose water

For gulab 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
 

Step-by-step instructions for making rava gulab jamun:

  • First, dry roast 1 cup suji on low heat until aromatic. maintain side
  • 2 cup sugar and 1/4 tsp saffron in a vessel
  • 2 cup water, stirred and dissolved sugar
  • Boil the sugar syrup for 5 minutes, or until the syrup becomes sticky.
  • 1/4 tsp cardamom powder and 1 tsp rose water Optionally, add 1/2 tsp lemon juice to prevent sugar syrup from crystallising.
  • When the sugar syrup is finished, cover and set aside.
  • 1 tsp ghee and 3 cups milk in a large kadai
  • Add 2 tbsp milk powder and 2 tbsp sugar as well.
  • Bring the milk to a boil while stirring constantly.
  • Keeping the flame low, add 1 cup roasted rava, stirring constantly.
  • Continue to stir until the rava has absorbed all of the milk.
  • Cook until the mixture forms a lump and the pan separates.
  • Cool the mixture slightly before transferring it to a large mixing bowl.
  • Ghee your hands and knead the dough for at least 2 minutes, or until it is smooth and soft. At this point, you can add 2 tbsp of khova and knead well.
  • Take a small ball of dough and roll it into a ball while the dough is still warm.
  • Make sure the balls are free of cracks. Otherwise, the jamun may break while cooking.
  • Heat the oil / ghee on medium heat and fry the jamuns when the oil / ghee is moderately hot.
  • Fry the balls on a low heat, stirring occasionally.
  • 12-15 minutes, or until the balls are golden brown.
  • Allow the balls to cool for 2 minutes before dropping them into the warm sugar syrup. Otherwise, the jamuns will not absorb the syrup, resulting in hard jamuns.
  • Rest for 2 hours with the lid closed.
  • Finally, the size of the suji gulab jamun has doubled. Serve warm or cold with ice cream.
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Notes:

  • To begin, use fine suji; otherwise, the balls may crack while rolling.
  • Also, cook on low heat or the jamuns will break while frying.
  • You can also stuff dry fruits inside jamun to make it more delicious.
  • Finally, suji gulab jamun recipe is delicious when made with milk and khova.

If you made this recipe, please be sure to rate the recipe and comment how it was  You can also Sign up for my email newsletter for more delicious vegetarian recipes.