Rava (Semolina) Gulabjamun

To make Rava Gulabjamun, start by roasting 1 cup of semolina (rava) in 1 tbsp of ghee until the raw smell disappears. Then, mix in 1 cup of milk and a pinch of salt, cooking on a low flame until the milk evaporates. Once cooled, knead the dough for about 5 minutes. For the sugar syrup, boil 1.5 cups of sugar with 200 mL of water, crushed cardamom, and a pinch of saffron for 30 seconds. Form small balls from the dough, deep fry them on low flame, and soak them in the syrup for 3 hours before serving.

Yes, Rava Gulabjamun is suitable for vegetarians as it is made from semolina, milk, and sugar, with no animal-derived ingredients. It's a delightful dessert option for those following a vegetarian diet.

If you don't have ghee, you can substitute it with unsalted butter or coconut oil. Both alternatives will provide a similar richness to the Rava Gulabjamun, although the flavor may vary slightly.

To store leftover Rava Gulabjamun, keep them in an airtight container at room temperature for up to 2 days. If you want to store them longer, refrigerate them for up to a week. Just remember to warm them slightly before serving to enhance their flavor.

Rava Gulabjamun pairs beautifully with a cup of masala chai or cardamom-infused tea. You can also serve it alongside a scoop of vanilla ice cream for a delightful contrast in flavors and textures.