A unique way of making the traditional Gulab Jamun dessert with fine
semolina. It can be an alternative which does not require mawa or milk khoya. This
recipe is economical as compared to the traditional version as it is made with
easily available suji.
INGREDIENTS:
For Sugar syrup:
*Sugar- 2 cups
*Water- 2 cups
For Jamun:
*Suji/ fine semolina- 1 cup
*Ghee- 1 tsp
*Milk- 3 cups
*Milk powder- 2 tbsp
*Sugar- 2 tbsp
*Oil- for deep frying
PROCEDURE:
For Sugar Syrup:
*Add sugar and water to a broad vessel.
*Boil the sugar syrup while stirring in intervals.
*Boil the syrup for 5 mins until it turns to a sticky syrup.
*Switch off the flame and don’t over-boil the syrup.
For Jamun:
*Heat a kadhai, add ghee and milk to it.
*Add milk powder and sugar to it and mix well.
*Stir well and let it come to a boil.
*Keep the flame low and add light roasted suji to it while stirring
continuously.
*Keep stirring continuously while breaking lumps to make a soft dough.
*Keep cooking on low flame and keep stirring and you will notice that
the dough starts to take shape.
*Cook till the mixture leaves the sides of the pan.
*Cool the mixture slightly and transfer to a bowl.
*Knead the dough for 2 mins while still warm.
*Knead till the dough is soft and smooth.
*Prepare small balls of it, first press the ball with your fist to make
it crack-free. Now shape it into balls.
*Deep fry the balls in moderately hot oil till golden brown.
*Remove the jamun from hot oil and drop them in the warm syrup.
*Let it soak the syrup for atleast 2 hrs, tastes best when left to soak
overnight.
*You will notice that the Suji Gulab Jamun has doubled in size.
*Suji Gulab Jamun is ready.
NOTE:
*Many add dry fruits, saffron, rose water, etc. but the beauty of this dish lies in its simplicity. you may add dry fruits if you prefer, anyways its completely optional.
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