Suji ke Gulab Jamun | Rava Gulab Jamun

With the festival season in full-swing, a variety of sweets are always on the menu. Do try this ridiculously easy-to-make Rava Gulab Jamun (or Suji ke Gulab Jamun) made with semolina. It gives you the same satisfaction as the regular version with far fewer calories, which is a bonus.

Last week I posted the recipe for the traditional Andhra Rava Appalu; this left me wondering what happens if I soak them in syrup. So I do what I am wont to do and look up on the net. Lo and behold, there are a plethora of recipes for Rava Gulab Jamun. I should have known someone would have already thought of it.

I was especially happy to chance upon this recipe because I have to be careful about what I cook now-a-days because we have a family member with chronic kidney disease. As I read this recipe for the Suji Gulab Jamun, I realised that this was a recipe that also fit the renal diet requirements, especially because I do not have to account for any other co-morbidities.

Coming back to this Suji ke Gulab Jamun, I was surprised at how good it tasted and how light it was. Moreover, making this dessert took me 45 minutes from start to finish, which was a bonus in itself.

Tips To Make Delicious Suji ke Gulab Jamun

• The key to making the perfect Rava Gulab Jamuns lies in the dough. It should be soft enough to be pliable yet not so soft that it loses shape when rolled into a ball and set aside.
  • Use thin rava (the one we use for Rava Laddu, called Barik Rava in Marathi). If you have the regular rava, run it through a mixer-grinder for a few seconds.
  • I found that using 1.25 cups of milk for 1/2 cup of rava or semolina gave me the perfect dough.
  • Do not cook the rava for long in the milk. Just cook it till the milk is absorbed and the rava has softened. I boiled the milk, then took it off the heat and immediately added the rava and mixed it well. I had to put it back on heat and cook for just about a minute. Remember that rava will continue to absorb the milk and the dough will harden a bit when left to cool.
• Ensure that the sugar syrup is warm when you add the gulab jamuns to it. Also, the gulab jamuns go straight from frying pan into the syrup.
• Ideally the Rava Gulab Jamuns should soak in the syrup for at least 1 hour before serving.

Other Recipes for Sweets with Semolina, Suji or Rava

• Andhra Rava Appalu | Suji Appam | Deep-fried Semolina Halwa Discs
• Sojjappalu – Andhra Style Halwa Puri
• Basbousa: Middle-Eastern Semolina Cake (Eggless Rava Cake)
• Quick and Easy Rava Laddu | Suji Ladoo (Without Milk and Coconut)
• Gur aur Suji ka Halwa | Gulacha Sheera | Rava Jaggery Kesari

How to Make Soft Suji ke Gulab Jamun

1. Making the Sugar Syrup
   1. To a heavy-bottomed vessel, add 1 cup water (200 ml) and 1/2 cup sugar.
   2. Over medium flame, heat the mix till the sugar melts.
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   3. Continue to simmer for about 5 minutes till the syrup thickens a bit.
   4. Now, add 1/4 tsp lemon juice and a pinch of saffron, and let the syrup simmer.
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   5. Turn off the heat.    
2. Making the Dough
   1. In a heavy-bottomed vessel, heat 1/2 cup milk (100 ml) with 1/4 tsp cardamom powder.
   2. When the milk starts to boil, take it off the heat.
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   3. Add 1/4 cup rava (~60 gms) while stirring continously. You will find that the rava absorbs the milk rather quickly. 
   4. If needed, on low flame, cook the milk and rava mix till the milk is absorbed and the dough comes together as a soft and pliable ball.
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   5. Immediately transfer to a plate and let it cool just a bit.
   6. While the dough is still warm, add 1/2 tsp of ghee and knead well to form a smooth dough. If the dough is stiff, add some warm milk (1/2 tsp at a time).
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3. Making the Suji Gulab Jamun
   1. Ensure that the sugar syrup is warm. If it has cooled down, warm it over low flame.
   2. Divide the dough into 12 equal parts and roll each part into a smooth ball with no cracks. If the balls have cracks they tend to disintegrate while frying.
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   3. In a kadhai or wok, over medium flame, heat enough oil so that you have a 2″ layer. 
   4. Ensure the oil is hot enough. Add a pinch of the dough to test the heat of the oil. The dough ball should sink to the bottom but sizzle there. When you dislodge the dough ball, it should rise to the surface.   
   5. Add the suji dough balls to the oil and let them fry for a minute or so. Do not try to move the balls immediately because they will stick to the bottom and may disintegrate. 
   6. Using a slotted ladle, gently turn them over so that they fry evenly.
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   7.  When the gulab jamuns are golden brown, remove them from the oil using a slotted ladle and hold them over the kadhai till the oil drains.
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   8. Add the hot gulab jamuns to the warm syrup. 
   9. Let the Suji Gulab Jamuns soak in the syrup for about 30 to 45 minutes.
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4. Serve warm Suji ke Gulab Jamun | Rava Gulab Jamun.

Recipe for Suji ke Gulab Jamun | Rava Gulab Jamun

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Suji ke Gulab Jamun | Rava Gulab Jamun

Aruna

Suji ke Gulab Jamun is a lighter version of the traditional Indian sweet in which Suji or Semolina replaces calorie-dense mava as the main ingredient. The result is a spongy, delicious gulab jamuns to satisfy the craving. As a bonus, this dessert is easy to make and takes less than 45 minutes from start to finish.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Soaking Time 45 minutes mins

Course Dessert

Cuisine Indian, Vegetarian

Servings 12 Gulab Jamuns

Calories 89 kcal

Equipment

• Heavy Bottomed Vessel
• Kadhai
• Spoon
• Slotted Spatula
• Plate

Ingredients

  

1x2x3x

For the Gulab Jamun

• 1/4 cup Suji, Rava or Semolina
• 1/2 Cup Milk
• 1/4 tsp Cardamom Powder
• 1/4 tsp Ghee

For the Sugar Syrup

• 1 Cup Water
• 1/2 Cup Sugar
• 1 Pinch Saffron
• 1/4 tsp Lemon Juice

Other Ingredients

• Oil for Deep Frying

Instructions

 

Making the Sugar Syrup

• To a heavy-bottomed vessel, add 1 cup water (200 ml) and 1/2 cup sugar.
• Over medium flame, heat the mix till the sugar melts.
• Continue to simmer for about 5 minutes till the syrup thickens a bit.
• Now, add 1/4 tsp lemon juice and a pinch of saffron, and let the syrup simmer and thicken a bit.
• Turn off the heat.

Making the Dough

• In a heavy-bottomed vessel, heat 1/2 cup milk (100 ml) with 1/4 tsp cardamom powder.
• When the milk starts to boil, take it off the heat.
• Add 1/4 cup rava (~60 gms) while stirring continously.
• If needed, on low flame, cook the milk and rava mix till the milk is absorbed and the dough comes together as a soft and pliable ball.
• Immediately transfer to a plate and let it cool just a bit.
• While the dough is still warm, add 1/4 tsp of ghee and knead well to form a smooth dough. If the dough is stiff, add some warm milk (1/2 tsp at a time).

Making the Suji ke Gulab Jamun

• Ensure that the sugar syrup is warm. If it has cooled down, warm it over low flame.
• Divide the dough into 12 equal parts and roll each part into a smooth ball with no cracks. If the balls have cracks they may disintegrate while frying.
• In a kadhai or wok, over medium flame, heat enough oil so that you have a 2″ layer.
• Ensure the oil is hot enough. Add a pinch of the dough to test the heat of the oil. The dough ball should sink to the bottom but sizzle there. When you dislodge the dough ball, it should rise to the surface.
• Add the suji dough balls to the oil and let them fry for a minute or so. Do not move the balls immediately as they may disintegrate.
• Using a slotted ladle, gently turn them over so that they fry evenly.
• When the gulab jamuns are golden brown, remove them from the oil using a slotted ladle and hold them over the kadhai till the oil drains.
• Add the hot gulab jamuns to the warm syrup.
• Let the Suji ke Gulab Jamuns soak in the syrup for about 30 to 45 minutes.
• Serve warm Suji Gulab Jamun | Rava Gulab Jamun.

Nutrition

Calories: 89 kcalCarbohydrates: 9 gProtein: 1 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gCholesterol: 1 mgSodium: 5 mgPotassium: 14 mgFiber: 1 gSugar: 9 gVitamin A: 16 IUVitamin C: 1 mgCalcium: 12 mgIron: 1 mg

Keyword Gulab Jamun Mix Cake, Rava Gulab Jamun, Suji ke Gulab Jamun

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!