AuthorShweta KumariCategoryIndian, sweet dishDifficultyBeginner
Take a pan to add sugar
Add 2 cup water
Stir and dissolve the sugar
Boil the sugar syrup for 5 minutes or until the syrup turns sticky consistency
Now add 1/4 tsp cardamom powder and add 1tbsp milk to prevent sugar syrup from crystallizing
Sugar syrup is ready, cover and keep aside
Take a pan to add 1 tsp ghee
Add semolina/suji roast on low flame until it turns aromatic for while ensuring that it does not change its color
Add sugar and boiled/ hot milk, cardamom powder
Continue cooking on low flame stir well
Keep stirring until the suji absorbs all the milk
Cook until the mixture forms a lump and separates the pan
Cool the mixture slightly and transfer to a plate
Apply some oil or ghee on your palm and keep kneading the dough until the dough is smooth and soft
Divide the suji mix into equal parts, take a small ball size dough
Roll it into a smooth ball
Make sure there is no crack on balls. else there are chances for Gulab Jamun to break while frying
Heat the oil/ghee on medium flame and when the oil is moderately hot, fry the jamuns
Fry the balls on low flame
Stirring in between
Fry until the balls turn golden brown
Drop the hot gulab jamuns into the warm sugar syrup
Rest for 1 hour
Finally, the suji gulab jamun has doubled in size
Serve warm gulab jamun ( with Ice cream optional )
