Simple, practical, and full of everyday flavour, suji gulab jamun | suji ka gulab jamun | rava gulab jamun is a vegetarian Indian sweet made with sugar, water, and saffron / kesar in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 15 jamun
- Category: sweet
- Cuisine: Indian
Ingredients
for sugar syrup:
- 2 cup sugar
- 2 cup water
- ¼ tsp saffron / kesar
- ¼ tsp cardamom powder
- 1 tsp rose water
for jamun:
- 1 cup suji / rava / semolina (fine)
- 1 tsp ghee / clarified butter
- 3 cup milk
- 2 tbsp milk powder
- 2 tbsp sugar
- oil or ghee for frying
Method
- in a large kadai heat 1 tsp ghee and add 3 cup milk.
- also, add 2 tbsp milk powder and 2 tbsp sugar.
- stir well and get the milk to a boil.
- further keeping the flame on low, add 1 cup roasted rava stirring continuously.
- keep stirring until the rava absorbs all the milk.
- cook until the mixture forms a lump and separates the pan.
- cool the mixture slightly and transfer to a large bowl.
- grease your hand with ghee and knead for at least 2 minutes, or until the dough is smooth and soft.
- prepare small balls.
- heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.
- allow the balls to cool for 2 minutes, and drop the hot gulab jamuns into the warm sugar syrup. else jamuns won’t absorb syrup, results to hard jamuns.
- soak in sugar syrup and rest for 2 hours.
- finally, the suji gulab jamun has doubled in size. serve warm with ice cream or cold.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
