Have you ever tried making gulab jamun with sooji. This easy sooji gulab jamun recipe uses sooji, milk and milk powder instead of khoya to make soft melt in mouth jamuns. The jamuns are fried until golden and soaked in warm sugar syrup. Follow the recipe with step-by-step pictures to make this sweet at home.
Sooji Gulab Jamun Recipe (Suji Jamun)
Gulab Jamuns, I have a serious addiction to these beauties. I can never stop having them. It is one of my guilty pleasure.
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Gulab Jamuns can be made so many different ways, in my blog I have shared many variations of gulab jamuns and this is another one. This jamun is made only with sooji. They turn out so yummy, and melts in your mouth. You can never find out it is made with sooji.
About Sooji Gulab Jamun Recipe
Sooji gulab jamun, also known as suji ke gulab jamun, is a variation of the classic gulab jamun. This is made with semolina (sooji), milk, milk powder, baking soda and sugar syrup. Unlike regular gulab jamun, which is made with khoya, this recipe uses simple ingredients.
The semolina (sooji) is cooked with milk. The dough is allowed to cool, then mix in milk powder, baking soda and salt and knead to form a soft dough. You shape this into small balls and fry until golden.
Soak the fried sooji jamun in warm sugar syrup flavoured with cardamom and saffron. As they soak, the jamuns absorb the syrup and turn soft, sweet, juicy and delicious.
Similar Recipes
What I love about this recipe is that you can make gulab jamun without using khoya or paneer. The jamuns have same texture as traditional jamuns. When making the jamun dough, make sure it is soft so you get crack free jamuns as you roll them.
Also fry the jamuns in medium heat. Else the outer will get colour before the centre is cooked. Add the fried sooji jamuns directly into the syrup.
One of the most common issue people face with homemade jamuns, is their jamuns doesn’t absorb the syrup. To fix this issue, make sure your syrup is warm and your jamuns are hot as you add them into the syrup. This way the jamuns will absorb the syrup better.
Don’t boil the jamuns once you add them in syrup. If you boil once you add the jamuns, then your jamuns may crumble. Sooji gulab jamun is perfect for festivals like Diwali, family potlucks and other special occasions. Serve them warm or chilled with ice cream.
You can also check out my other jamun varieties such as potato gulab jamun, sweet potato jamun, kala jamun, bread jamun and paneer jamun.
Ingredients
- Sooji / Rava/ Semolina : I have used fine sooji for making these gulab jamuns, as it gives a smooth and soft texture to the dough.
- Ghee : You need a teaspoon of ghee to roast the sooji. It removes the raw smell from sooji.
- Milk : Use full fat milk to cook the sooji.
- Milk powder : You need milk powder which is added to cooked sooji dough for the authentic jamun taste.
- Baking soda and salt : baking soda helps make the jamuns puffy and get golden. Salt enhances the taste.
- Sugar & Water : Sugar and water are used to prepare the sugar syrup.
- Oil : Oil used for deep frying the jamuns. You can use any neutral flavoured oil of your choice. If you want more rich taste, use ghee instead of oil.
- Flavoring : Cardamom powder and saffron are used in the syrup.
Step by Step Pictures
Make sugar syrup
1)Start by making sugar syrup. Take sugar and water in a pan. Add in saffron and crushed cardamom pods. Bring this mixture to a full boil. Boil for 2 to 3 minutes. Cover the pan with a lid and keep the syrup warm.
Cooking Sooji
2)Heat 1 teaspoon ghee in a pan. Add in sooji or semolina.
3)Roast for 2 minutes on low heat until it is lightly roasted.
4)Now add in the milk and mix well.
5)Cook sooji in milk for 2 minutes stirring constantly until it forms into a dough like.
Sooji Jamun dough
6)Remove this dough into a plate and let it cool for 5 minutes. After it has cooled, knead it once.
7)Now add in milk powder, baking soda, salt and knead well.
8)If your mixture is too hard and dry add few spoons of milk.
9)Knead this mixture really well until it forms into a soft dough.
Shaping and Frying Jamuns
10)Grease your hands with ghee. Take small portion of the dough and roll it into a smooth ball. You can roll it elongated as well. Repeat this until you have finished rolling all the dough.
11)Now heat oil or ghee for deep frying. Keep the heat on medium low. The oil shouldn’t be too hot, it has to be medium. Now drop the jamun into the oil and use a wooden spoon to swirl the oil so the jamuns get even colour.
12)Fry the jamuns until it get deep golden brown.
13)Once the jamuns are fried, strain it and add it directly into the syrup. Let the jamuns soak in the syrup for atleast 15 to 30 minutes.
14)Once it is soaked, gently remove the jamuns from the syrup and transfer to a container.
15)Enjoy warm or cold.
Expert Tips
Choosing rava – Use fine or Bombay rava as it cooks evenly and gives a smoother texture to the jamuns. Roasting sooji in ghee for couple of minutes removes the raw smell from it.
Cook until lump free – Add the roasted rava little by little while cooking with milk. The mixture should come together into a soft, smooth dough without any lumps.
Crack free jamuns – Apply a little ghee to your palms while shaping the jamuns. Make small, crack free balls. Cracks can cause the jamuns to break while frying. If your mixture is too dry, it can form cracks, in that case add few spoons of milk to make the dough soft.
Soaking time – Let the jamuns soak in the sugar syrup for at least 30 minutes to 1 hour only. Don’t soak longer else the jamuns may break
Storage – Store the suji gulab jamuns in an airtight container with the sugar syrup at room temperature for a day. You can refrigerate the leftover jamuns for 3 to 5 days. Warm the jamuns slightly before serving.
Serving – Serve suji gulab jamun warm or chilled along with a scoop of vanilla ice cream. Garnish with chopped nuts or a few strands of saffron while serving.
FAQ
Q. Can I use coarse rava instead of fine rava?
It is best to use fine rava for this recipe. Coarse rava may not cook evenly and can make the dough grainy, and make it difficult to shape smooth jamuns.
Q. Why are my suji jamuns breaking while frying?
This can happen if the dough is too soft or the balls have cracks. Knead the dough until smooth and make sure you shape cracks free balls before frying.
Q. Can I add khoya to suji gulab jamun?
Yes, you can add a little khoya while kneading the cooked suji mixture. It gives the jamuns a richer taste and softer texture.
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Sooji Gulab Jamun Recipe (Suji Jamun Recipe)
Have you ever tried making gulab jamun with sooji. This easy sooji gulab jamun recipe uses sooji, milk and milk powder instead of khoya to make soft melt in mouth jamuns. The jamuns are fried until golden and soaked in warm sugar syrup. Follow the recipe with step-by-step pictures to make this sweet at home.
Nutrition
Nutrition Facts
Sooji Gulab Jamun Recipe (Suji Jamun Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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