रव्याचे गुलाबजाम | How to make Rava Glabjamun | Suji Ke Gulab Jamun | MadhurasRecipe | Ep - 318

Ingredients:

• 1/2 cup Fine Sooji / Semolina

• 1/2 cup Whole Milk

• 1 tbsp Ghee

• 1 tbsp Powdered sugar

• 1/2 cup Sugar

• 1/4 cup Water

• A pinch of Cardamom powder

Method:

• In a pan take milk and add powdered 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.