Rava Gulab Jamun Recipe or Suji Gulab Jamun is one of the alternative methods of making this sweet recipe. It’s one of the favorite sweet recipes of children during festival season. Learn how to make perfect soft gulab jamuns with rava/ suji with step by step images and tips.
Usually, this recipe is made by ready mix powder of different brands or with khova or mava. But when you are out of stock of the above ingredients and want to use alternative ingredients then semolina rava stands first.
As semolina is a bit grainy we need to blend it to get the soft powder and then add milk and milk powder to get a soft dough. We need to knead the dough and keep it aside for a while so that rava absorbs milk and turns soft.
The alternative to Rava Gulab Jamun mix can be done by using bread, milkmaid, khoya and sweet potatoes. Whatever the process it might be this version of the recipe is simple, budget-friendly and can be made with available ingredients of Kitchen.
When it comes to sugar syrup, whatever the variant we make, this syrup remains common. We can enhance its flavour by adding cardamom powder or external flavours like rose essence. Believe me when you follow all tips and notes mentioned in this post you will make superior quality Jamoons.
We all love to eat soft and spongy Gulab Jamnuns, If I am right you might have faced the problem of getting such kind of output. No worries, the simple secret behind it is to make perfect sugar syrup. In our recipe, I have explained it through detailed images.
TIPS to make perfect Gulab Jamun:
- Grind rava before frying in ghee so that you get nonsticky granules.
- Frying rava in ghee enhances its flavor.
- Maintain a 1:2 ratio for rava and milk to get a soft dough.
- Although mixing dough is a bit hard but mix well so that there are no lumps.
- To get a soft dough, add 1 or 2 tbsp. ghee and close the lid. Rava absorbs milk and turns soft just by its steam.
- Knead the dough for at least 5 minutes so that ball does not break when put in oil.
- Sugar syrup plays an important role to get soft or hard balls. When we make a thin line of concentration, balls tend to absorb the syrup and become soft.
- To make a perfect quantity of sugar syrup follow the ratio of rava:sugar:water=1:1:1.
You may also like to check other recipes:
Rava Kesari and
Rava Gulab Jamun | Suji Gulab Jamun
Rava Gulab Jamun or Suji Gulab Jamun is one of the alternative methods of making this sweet recipe with fewer and low-cost ingredients.
Ingredients
- Upma Rava/ Bombay Rava/ Suji Rava – 1 bowl
- Ghee – 3 tbsp.
- Milk – 2 bowls
- Milk powder – 2 tbsp.
- Sugar – 1 ½ bowl
Instructions
- Usually, Semolina rava has a granule texture which may not suit our recipe so we need to ground to a fine.
- As said in tips, ghee enhances the flavor so heat ghee in a pan and roast rava in it.
- Transfer rava to another plate and let it cool.
- Meanwhile, boil 2 bowls of milk. i.e., rava:milk=1:2 ratio.
- Put rava in milk by stirring continuously so that there are no lumps.
- Off the flame, add 2 tbsp. ghee and cover with a lid so that dough becomes soft to knead.
- After 5-10 minutes transfer to another plate and knead by adding a little milk powder so that we get a soft texture.
- Still, if you feel the dough is hard then add little milk (2-3 tablespoons).
- Taking a small portion of dough, roll into small and round shape balls. Keep aside.
- Meanwhile, prepare sugar syrup by adding a 1:1 ratio of sugar and water.
- Bring syrup to boil and off the flame before syrup turns thick.
- Add fresh ground cardamom powder or other flavoring agent and off the flame.
- In a pan heat oil and put rava gulab jamun and deep fry till they turn a golden brown color.
- Once color is changed, transfer these balls into the sugar syrup and soak overnight (based on the thickness of syrup).
- As our Sugar syrup thickness is not that thick, it hardly takes 30 minutes to 1 hour.
- Our version of Suji Gulab Jamun turns to that softness that you will not end up with one.
Recipe Video
How to make Rava Gulab Jamun Recipe:
1. Put rava in a mixer grinder and ground to fine granules.
2. Heat ghee in a pan and add ground rava and roast for a while and transfer to another plate to cool.
3. Pour 2 bowls of milk into a pan and bring it to boiling point.
4. Add rava and mix well so that there is no lump formation. Add 1 or 2 tbsp. ghee and place a lid by offing flame.
5. Transfer dough to a large plate so that kneading dough becomes easy.
6. Add milk powder and knead well till the dough becomes soft.
7. If you feel the dough is a bit hard then add 2-3 tbsp. milk and mix well.
8. Take a small portion of dough and roll into softballs and keep aside.
9. Prepare sugar syrup by adding equal portions of sugar and water. Bring it to boil and off the flame before syrup becomes sticky.
10. Add cardamom powder and off the flame.
11. Heat oil in a pan and bring it to hot temperature by shifting to a high flame. Put Gulab Jamun one by one and deep fry.
12. Once they turn golden brown, transfer them into the sugar syrup and leave them overnight so that they absorb the syrup and swell to become soft.
Watch this recipe video on Youtube.
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