Suji Gulab Jamuns

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 –

  1. 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.
  2. Add saffron strands and cardamom powder to the sugar syrup.
  3. 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 –

  1. Take a kadhai and spread a thin layer a ghee around it.
  2. Add ½ lts of milk to the kadhai and bring it to boil.
  3. Reduce to heat to low-medium and add suji to the boiling milk slowly and gradually while stirring it continuously.
  4. Keep stirring until a soft dough is formed.
  5. Take the kadhai off the heat. Do not overcook.
  6. 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.
  7. Keep kneading till the dough becomes soft.
  8. Make round balls of the size of the table-tennis ball.
  9. Take a separate kadhai and heat oil in it.
  10. Fry the gulab jamun balls on medium heat till they are dark golden brown.
  11. Add the fried gulab jamuns into the sugar syrup and let them soak for minimum 2-3 hours.