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Welcome to My City Food Secret:
Suji Gulab Jamun Recipe. suji ke soft gulab jamun recipe recommended for you. suji ke gulab jamun is very sweet and soft sweets and its very easy to make. gulab jamun is breaking while dipping in sugar syrup for make suji ke gulab jamun. Gulab Jamun is the most common dessert after every Indian meal. Let me show you how easily you can make Gulab Jamun at home with ingredients available in your very own kitchen. we required following ingredients.
ingredients:
• 1/2 cup Fine Sooji / Semolina
• 1 cup Whole Milk
• 1 tbsp Ghee
• 1/2 cup Sugar
• 1/4 cup Water
• 2 of Cardamom
Method:
• In a pan take milk and add sugar.
• Mix well and bring it to boil.
• Add sooji, ghee and mix well.
• Cover and steam on medium heat for about 3-4 minutes.
• Turn off the gas and take the mixture out into a dish.
• Let the mixture cool down a little.
• When the mixture cools down knead it well to make nice and soft
dough.
• Make small balls from the dough.
• Heat up oil in a pan.
• When oil is enough hot, drop gulabjam into it.
• Fry gulabjam on low heat only stirring continuously until these get
nice reddish color.
• In a sauce pan take water and sugar.
• Mix well and let the sugar dissolve completely.
• Cook the syrup for just about 3-4 minutes more when sugar is
completely dissolved .
• We don’t want any thread consistency for sugar syrup. It should
be just sticky.
• After about 3-4 minutes when the syrup becomes sticky turn off
the gas.
• Add cardamom powder and mix well.
• Add fried hot gulabjam into hot syrup.
• Neither gulabjam nor the syrup should be cold.
• Let the gulabjam soak in sugar syrup for at least 7-8 hours.
• Rava gulabjam are already.
Tips:
• You have to use fine variety of sooji and not a coarse one. No
need to roast sooji, use raw sooji only.
• You can use regular sugar instead of powdered sugar.
• I will recommend using whole milk or buffalo milk instead of cow
milk for this recipe. So that gulabjam will get a little rich taste and
texture.
• If you fry gulabjam on high heat these will get nice color from
outside and will remain raw inside. So fry gulabjam on low heat
only.
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