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Suji Gulab Jamun Recipe

A perfect recipe to add sweetness to your life and your heart on any festival or occasion.

  • Prep time:
  • 50minutes
  • cook time:
  • 1hrs 15minutes
  • serves:
  • 7

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    • (0)

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    • (0)

Vegetarian

Level : Difficult

Cuisine : Indian

Course : Dessert

Recipe Notes

~ Do not fried the gulab jamun on high heat. keep the flame medium so that they are cooked perfectly.~ The sugar syrup should not be hot when you add the gulab jamuns. It should be warm.~ Knead the door of the gulab jamun well so that no cracks will be formed while frying the gulab jamun.~ If rose petals are not available then rose water can be used instead. This recipe can be made without these two ingredients.

Tags

  • #AnAajweek3
Ingredients

Ingredients For Suji Gulab Jamun Recipe

Methods
  • 1. In a pan add the sugar and water. Keep it on medium flame and boil till it achieves a honey like consistency.
  • 2. Remove it from the flame and keep it aside to cool down. Add the rose petals.
  • 3. In a kadai add milk and khoya. Warm the milk so that the khoya gets mixed properly.
  • 4. Very slowly add suji and keep mixing continuously so that no lumps are formed. Add cardamom powder and Kesar. Keep cooking this mixture on medium heat until it comes together and forms a dough like consistency.
  • 5. Remove from flame and keep aside so that it cools down a bit. Once you are able to touch it start kneading it for at least five minutes. At this point the dough will be sticky.
  • 6. Add ghee, baking soda and maida to this mixture and knead for another 5 minutes. It will come together completely and will not stick to the surface.
  • 7. Keep oil on medium hot flame for deep frying. Start making cylindrical shaped balls and fry them till they are golden brown and crispy.
  • 8. Do not touch the gulab jamun for the first 30 seconds when you add them for frying. Slowly move the oil around the gulab jamun so that they can turn around on their own.
  • 9. Immediately add the gulab jamuns in the warm sugar syrup. Soak them for at least 6 to 8 hours in the sugar syrup.
  • 10. Finely chop the pistachios and garnish them over the gulab jamun just before serving.
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