If you are craving for Gulab Jamuns and yo do not have khoya – worry not! you can still make the rich and soft mouth-watering Gulab Jamuns using milk and semolina (Suji). Since, these Gulab Jamuns are made of semolina, they end up soaking more sugar syrup. So, prepare a good amount of sugar syrup and let the Gulab Jamuns soak for 2-3 hours to get the perfectly soft and sugar syrup treats.
- Milk – ½ lts
- Suji/Semolina – 150 gms
- Ghee – 2 tbsp
- Saffron – Few Strands
- Sugar – 2 cups
- Water – 1 and ½ cups
- Cardamom Powder – 2-3 pinches
Make the Sugar Syrup –
- Add 1 and ½ cup water and 2 cups sugar in a kadhai and keep it for boiling. Keep boiling at medium to high heat till the syrup becomes thick.
- Add saffron strands and cardamom powder to the sugar syrup.
- Once the syrup is about to reach the one-string consistency, remove the kadhai from the heat and keep it aside.
Make the Gulab Jamuns –
- Take a kadhai and spread a thin layer a ghee around it.
- Add ½ lts of milk to the kadhai and bring it to boil.
- Reduce to heat to low-medium and add suji to the boiling milk slowly and gradually while stirring it continuously.
- Keep stirring until a soft dough is formed.
- Take the kadhai off the heat. Do not overcook.
- Grease a plate with ghee and transfer the suji dough to it. Add a teaspoon of ghee to the suji and start kneading it while it is still warm.
- Keep kneading till the dough becomes soft.
- Make round balls of the size of the table-tennis ball.
- Take a separate kadhai and heat oil in it.
- Fry the gulab jamun balls on medium heat till they are dark golden brown.
- Add the fried gulab jamuns into the sugar syrup and let them soak for minimum 2-3 hours.