Suji Gulab Jamun

INGREDIENTS 

for sugar syrup:

• 2 cup sugar
• 2 cup water
• ¼ tsp saffron / kesar
• ¼ tsp cardamom powder
• 1 tsp rose water

for jamun:

• 1 cup suji / rava / semolina (fine)
• 1 tsp ghee / clarified butter
• 3 cup milk
• 2 tbsp milk powder
• 2 tbsp sugar
• oil or ghee for frying

INSTRUCTIONS 

in a large kadai heat 1 tsp ghee and add 3 cup milk.

also, add 2 tbsp milk powder and 2 tbsp sugar.

stir well and get the milk to a boil.

further keeping the flame on low, add 1 cup roasted rava stirring continuously.

keep stirring until the rava absorbs all the milk.

cook until the mixture forms a lump and separates the pan.

cool the mixture slightly and transfer to a large bowl.

grease your hand with ghee and knead for at least 2 minutes, or until the dough is smooth and soft.

prepare small balls.

heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.

allow the balls to cool for 2 minutes, and drop the hot gulab jamuns into the warm sugar syrup. else jamuns won’t absorb syrup, results to hard jamuns.

soak in sugar syrup and rest for 2 hours.

finally, the suji gulab jamun has doubled in size. serve warm with ice cream or cold.