Semolina Gulab Jamun |Sooji Gulab Jamun |Easy Gulab Jamun Recipe |GeetaSharmaHomeStyleCookingRecipe

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while maintaining texture.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds a rich flavor.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a unique flavor, while vegetable oil is cost-effective.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water provides a floral note, while vanilla is widely available.

Add 1 cup of fine grain semolina to a pan and dry roast it for 2 minutes on low flame.

If using thick grain semolina, dry grind it in a mixer grinder after roasting.

Transfer the roasted semolina to a bowl and let it cool down.

In a pan, combine 4 cups sugar and 2 cups of water, stirring it.

Add a pinch of saffron, 0.5 teaspoon cardamom powder, and juice of half a lemon to prevent sugar crystals.

Boil the sugar syrup over low heat, stirring continuously until the sugar dissolves.

Boil the syrup for 5-7 minutes or until it reaches one string consistency.

After turning off the flame, add a little rose water to the syrup.

Transfer half of the sugar syrup to a bowl and add half cup of water to it, keeping it warm.

In another pan, heat 1 tablespoon of ghee and add 3 cups of milk, bringing it to a quick boil.

Add 1 teaspoon of cardamom powder to the milk and stir.

Lower the heat and gradually add the roasted semolina in small batches, stirring continuously to avoid lumps.

Stir until all the semolina absorbs the milk, being careful not to overcook it to prevent the dough from becoming hard.

Turn off the flame and transfer the dough to a bowl, kneading it with a spatula until smooth.

Spread some ghee on a plate and transfer the dough to it, kneading with hands for good texture.

If the dough starts to dry, add a few spoons of milk to soften it.

Grease your hands with ghee, take a small portion of the dough, roll it, flatten it, add some pistachios, seal it, and roll it into a round shape.

Heat cooking oil in a pan over medium heat for frying.

Add the gulab jamun balls to the oil and fry until golden brown, stirring the oil from all sides.

Transfer the fried gulab jamuns directly into the sugar syrup mixed with water, letting them soak for 30 minutes in lukewarm syrup.

After 30 minutes, transfer the gulab jamuns to the thicker syrup, which should also be lukewarm, and soak for 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

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