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.
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.