Suji Ke Gulab Jamun

make delicious semolina gulab jamun

 

Translations available in

hi-IN
Ryan Goodwin avatar
Ryan GoodwinPublished on 65 days ago

This video recipe will help you learn how to make homemade gulab jamun, a simple and delicious dessert preparation made with ingredients you can usually find at home. These easy deep fried gulab jamun are made from semolina flour and served in a cardamom syrup.

viewed by 1721

3 Comments

What you will need

DOUGH

2.5 cups (600ml) Milk

1 tbsp (13g) Sugar

2 tbsp (15g) Ghee

1 cup (170g) Sooji / Rava / Semolina

CARDAMOM SYRUP

2 cups (500ml) Water

1 3/4 (375g) cups Sugar

1/2 tsp (1.5g) fresh ground cardamom

TO FINISH

1-2 qt. (1l) fryer oil (I recommend peanut oil)

Peanuts to garnish (optional)

How to cook

MAKE THE DOUGH

1

Add 2 1/2 cups (600ml) Milk

Warm milk in a steel pan over medium-low heat.

2

Add 1 tbsp (13g) Sugar

Add sugar.

3

Add 2 tbsp (15g) Ghee

Add the ghee.

4

Add 1 cup (170g) Semolina flour

As the milk comes to a simmer, slowly whisk in the semolina flour. Keep whisking to avoid lumps.

5

Whisk until thickened

Keep whisking until the mixture begins to thicken.

6

Knead the dough

Remove the pan from heat. Knead the dough together into a mass.

7

Chill

Chill for 20 minutes.

8

Portion

Grease your hands. Roll the dough into roughly 1" (25ml) balls. A measuring spoon works well for portion control.

9

Shape balls

Gently press each ball into a sphere.

Gently press each ball into a sphere.

CARDAMOM SYRUP

1

Make syrup

In a large pan, dissolve the sugar into the water over high heat, stirring frequently.

2

Bring to a boil

Bring the syrup to a boil. Reduce heat to simmer. Simmer for 2-3 minutes.

3

Add 1 tsp (1.5g) cardamom

Toss in 1 tsp of freshly ground cardamom. Remove from heat.

FRY

1

Prepare oil

Heat oil to around 350ºF (175ºC) to start.

2

Fry

As you add gulab jamun to the pan, the oil temperature will drop. Increase the heat carefully to maintain a temperature above 325ºF (170ºC).

3

Avoid sticking

The balls may stick to th. To avoid this, try to hold each ball in the oil for several seconds before dropping. This cooks the outer skin just enough to keep it from sticking. I also used a spoon to gently shift each ball after firing.

4

Flip

As one side turns brown, carefully rotate.

5

Add more balls, keep flipping

As each batch finishes cooking, add more. Continue rotating.

6

Remove

They're done cooking when throughly coated in a nice shade of golden brown.

7

Store in syrup

Transfer gulab jamun into the warm and waiting cardamom syrup. They're ready to eat. To serve, top with a light sprinkling of crushed nuts.

Comments

Avatar placeholder
Rafael Sanches avatar
Rafael Sanches62 days ago ☰
UAU!! Amazing job ryan. So exciting to see you doing it. Seems very simple after all!
See Translation
GHAYAS ALAM avatar
GHAYAS ALAM8 days ago ☰
Great thanks
See Translation