Suji Gulab Jamun Recipe: Quick & Easy Delight | সুজির গোলাপ জামুন রেসিপি

 

Suji Gulab Jamun (Recipe)

Ingredients:

For Syrup:

1. 4 cups of Sugar
2. 2 cups of Water
3. A pinch of Kesar (saffron strands)
4. ½ tsp of Cardamom powder
5. Juice of ½ Lemon
6. ¾ cup of Water

For Dough:  

1. 2 cups of Milk
2. 1 tbsp of Rosewater (optional)
3. ½ tsp of Cardamom Powder
4. 1 cup of Suji (fine grain semolina)
5. 2 tbsp of Ghee
6. Cooking Oil/Ghee for frying
7. A handful of chopped Pista (pistachios)

Method-

For the syrup: 

1. Make syrup with 4 cups of sugar and 2 cups of water until it reaches a one-string consistency.
2. Set aside 50% of the syrup and add some water to the remaining 50%. Bring it to a boil.

For the Dough: 

1. In a pan, boil 2 cups of milk with cardamom powder.
2. Lower the heat and add suji in small batches, stirring until it absorbs the milk.
3. Add ghee just before removing it from heat. Let it cool a bit.
4. Rub in more ghee until it becomes a smooth dough.
5. Shape the dough into balls, fry, and then dip them in hot oil.
6. Once browned, transfer to the thin sugar syrup. After 15 minutes, move them to the thick sugar syrup.

Tips & Tricks:

1. Use fine-grain suji for a smooth dough like khoya.
2. If using thick grain semolina, grind it in a mixer grinder.
3. If the dough becomes dry or stiff, add a few spoons of milk.
4. Don't cool the dough completely to avoid forming papri.
5. Keep the dough balls covered to prevent drying.
6. Dip them in oil or ghee to prevent drying.
7. When adding gulab jamuns to the syrup, ensure the syrup is lukewarm.
8. You can fry and store the gulab jamuns for a week. Before serving, soak them in hot syrup for 2-3 hours.

Sweet with salt | অন্যরকম মিষ্টি