What u'll do when a shock of cravings hit for sweet,rich sugar syrup soaked gulab jamun but no mava and paneer in your fridge. No worries, the hapoy news is you still be able to enjoy your gulab jamun but how? 🤔 Welcome to rava jamun..using rava or semolina, you can prepare mouth watering jamun. As rava absorps all the goodness of rich milk and the sweet sugar syrup you'll never compromise in the taste. Soft and smooth inside burst with flavoured sugar syrup this is a must try recepi. The syrup lighly scented with rose water and cardamom enhance the flavor of the jamun on every bite. Let it soak for atleast to hours. The moment the jamun became double in size it's ready to serve.
Ingredients
For Sugar Syrup
2 cups water
2 cups granulated white sugar
2 pods cardamom, crushed
Pinch of saffron strands
1 tsp rose water
For The Jamun
1 cup rava/semolina
3 cups whole milk
2 tbsp sugar
2 tbsp milk powder
1 tsp ghee/clarified ghee
Oil for deep frying
Chopped pistachio, for sprinkling
Methods
Boil sugar and water till slightly thick consistency approximately for 7-10 minutes. Turn off heat and add rose water,saffron strands & cadamom pods. Stir and cover with lid.
Heat a pan with ghee and fry the rava on medium low heat till lightly roasted for 2-3 minutes.
Turn flame to low and add milk,sugar,milk powder and stir continiously till no lumps. Cook the mixture it separates from the sides of the pan and form a mass lump.
Transfer to a bowl to cool slightly. Grease hand with ghee and knead the dough for 2 minutes till soft and smooth. Make small balls.
Heat oil for deep frying on medium low flame and fry the balls on batches till golden brown.
Transfer to a plate lined with parchment paper. Drop the jamuns into the warm sugar syrup. Cover with lid and soak the jamuns for 2 hours or till doubled the size.
Serve with sprinkle of chopped pistachio.
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