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.