Suji Gulab Jamun (Rava Gulab Jamun) is a classic Indian sweet recipe that instantly adds charm to any festival or family celebration. Soft, spongy, and soaked in aromatic sugar syrup, this easy gulab jamun recipe (no khoya or milk powder) is beginner-friendly and made with simple ingredients like semolina (suji/rava), milk, and ghee. While traditional gulab jamuns use khoya or milk solids, this lighter semolina gulab jamun is quicker, fuss-free, and just as delicious. Perfect...
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In a heavy-bottomed pan, combine sugar and water.
Heat on medium flame until sugar dissolves completely.
Add cardamoms and lemon juice, bring to a boil, then simmer for 5–8 minutes until slightly sticky (no need for string consistency).
Switch off the heat and stir in kewra or rose water. Keep the syrup warm.
Heat ghee in a wide pan over low heat. Add milk and bring to a gentle boil.
Reduce heat and slowly add semolina, stirring continuously to avoid lumps.
Cook until the mixture thickens and leaves the sides of the pan, forming a dough-like texture.
Transfer to a plate and let it cool slightly. While still warm, add baking powder and knead into a smooth dough. If stiff, sprinkle in 1 tsp warm milk at a time.
Take small portions of the dough and roll them into smooth, round balls—make sure there are no cracks, as cracks can cause the jamuns to break while frying.
Heat oil on medium flame. To test, drop a tiny piece of dough into the oil—it should sink first, then slowly rise to the surface with gentle bubbles.
Once the oil is ready, carefully slide in the jamun balls, a few at a time. Do not stir immediately; let them set for a few seconds before gently turning.
Fry on medium heat, turning occasionally, until the jamuns are evenly golden brown and cooked through.
Remove with a slotted spoon and transfer directly into the warm sugar syrup. Cover and let them soak for at least 1 hour so they absorb the syrup.
Serve warm for that classic, soft, melt-in-the-mouth experience.
Garnish with sliced pistachios, saffron strands, or fresh rose petals for a festive look.
Roll smooth balls—cracks can cause jamuns to break while frying.
Keep oil on medium heat; too hot and they’ll brown outside but stay raw inside.
Always soak jamuns in warm syrup, never cold.
Add a pinch of saffron to the syrup for extra richness.
If baking powder isn’t handy, use a tiny pinch of baking soda.
Why are my gulab jamuns hard?
The dough may have been too stiff or under-kneaded. Add a few drops of warm milk while kneading. Also, frying on high heat can make them hard outside but uncooked inside.
Why did my gulab jamuns break in the oil?
Cracks in the dough are the main culprit. Roll smooth balls and fry at a steady medium heat without overcrowding the pan.
Can I make Suji Gulab Jamun without milk?
Yes, you can substitute with water, but milk adds richness. If using water, mix in 1–2 tbsp milk powder or cream for better texture.
How long should they soak in syrup?
At least 1 hour, but ideally 3–4 hours or overnight for the best flavor.
How to store gulab jamun?
Keep in an airtight container with syrup. They stay fresh for 2–3 days at room temperature, or up to a week in the refrigerator. Warm before serving.
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