This recipe for Suji Gulab Jamun is a delightful Indian dessert made with semolina, milk, and a rich sugar syrup. It's a unique twist on traditional gulab jamun, perfect for those who love experimenting with flavors. The recipe is simple and easy to follow, and you can watch its detailed preparation on my YouTube channel, Cooking With Tripti. Don't forget to check the link in my bio!
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Ingredients
Main Ingredients
suji1cup
milk2cup
ghee1tbsp
For Sugar Syrup
sugar400g
water400mL
drops gulab jal (optional)4
saffron strands (optional)1pinch
For Stuffing
chopped almonds1tbsp
chopped pistachios1tbsp
chironji1tbsp
milk powder2tbsp- milk2tbsp
- saffron1pinch
Nutrition (per serving)
Calories
488.3kcal (24.42%)
Protein
10.2g (20.4%)
Carbs
70.9g (25.79%)
Sugars
66.7g (100%)
Healthy Fat
7.7g
Unhealthy Fat
8.5g
% Daily Value based on a 2000 calorie diet
How to make Suji Gulab Jamun
Prepare the Semolina Mixture
- Step 1
Heat the semolina (suji) on a flame for about 5 to 6 minutes until it thickens.
- Step 2
Add a spoonful of ghee and mix it well into the semolina.
Prepare the Sugar Syrup
- Step 1
Combine sugar and water in a pan and heat until the sugar dissolves completely.
- Step 2
Add gulab jal and saffron strands (optional) to the syrup for added flavor.
Prepare the Stuffing
- Step 1
Mix chopped almonds, pistachios, chironji, milk powder, milk, and saffron together to create the stuffing.
Assemble and Cook
- Step 1
Shape the semolina mixture into small balls and stuff them with the prepared stuffing.
- Step 2
Deep fry the balls until golden brown and soak them in the sugar syrup for a few hours before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
488.3kcal (24.42%)
Protein
10.2g (20.4%)
Carbs
70.9g (25.79%)
Sugars
66.7g (100%)
Healthy Fat
7.7g
Unhealthy Fat
8.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the semolina mixture is thick enough to hold its shape when forming balls.
For a richer flavor, let the gulab jamuns soak in the sugar syrup overnight.
Use fresh saffron strands for a vibrant color and authentic taste.
FAQS
Can I use a different type of flour instead of semolina?
Semolina is essential for this recipe as it provides the unique texture. Substituting it may alter the final result.
How long should I soak the gulab jamuns in sugar syrup?
Soak them for at least 2-3 hours, but overnight soaking enhances the flavor.
Can I skip the saffron strands?
Yes, saffron is optional, but it adds a rich aroma and color to the dish.
What is chironji, and can I replace it?
Chironji is a type of nut used in Indian desserts. You can replace it with cashews or skip it if unavailable.
Can I make this recipe vegan?
You can substitute milk with almond or soy milk and use vegan ghee alternatives to make it vegan.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia