- 1 Cup Semolina (Rava or Suji)
- 3 Cup Milk
- 2 tbsp Milk Powder
- 1 tbsp Butter (or) Ghee
- 2 tbsp ghee For Sugar Syrup
For Sugar Syrup:
- 2 Cup Sugar
- 1 ¼ Cup Water
- 1 Pinch Saffron
- 1 tsp Rose Water
- ½ tsp Cardamom Powder 0il (For frying)
Lets make the dough first,
- Add semolina to a pan and roast it for 2 to 3 minutes. Don’t allow it to change colour or roast until it releases the roasted aroma.
- Now Keep a Sause pan on the stovetop and add in butter along with milk, milk powder, and sugar. Mix well to combine. Allow it to boil.
- Add roasted semolina to boiling milk, stir continuously otherwise it will form lumps. Switch off the flame when it gets a dough consistency.
- Transfer this to a bowl and let it cool. When the heat of the dough is manageable then add in 2 tbsp ghee and kneed it to make a smooth dough.
- Now make small smooth balls out of it. Use oil to grease your hands.
For Sugar Syrup
- Add sugar and water into a Sause pan and allow it to boil. Add in a pinch of saffron, it will give a nice colour and aroma to the syrup. When it gets sticky consistency, add rose water and cardamom powder for flavouring the sugar syrup and switch off the flame. Note always add cardamom powder at the final stage otherwise it will make the sugar syrup little bitter in taste.
- Now fry the Jamun in hot oil until it gets a golden-brown colour. Always keep the oil on medium heat, if the oil is too hot the balls gets black shade outside and it doesn’t cook inside. Once the ball becomes golden-brown in colour strain the oil and transfer it to the medium-hot sugar syrup.
- Allow the Jamun to rest in the sugar syrup minimum of 2 hours before serving.
- Soft, juicy and delicious Gulab Jamun’s are ready now. Enjoy!!!
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