Festive season has arrived, and we cannot wait to gulp down our favourite mithais. There is an array of Indian sweets that we absolutely love but which one is the most famous and commonly eaten mithai? Yes, you are right! It is none other than gulab jamun. And why not? Gulab jamuns and festivities go hand in hand.

Also Read: Chef Pankaj Rawat Shares Recipes Of Pahadi Delicacies

These small fried balls soaked in sugar syrup are ubiquitous in India as nearly every single sweet store has some amazing versions of gulab jamun to offer. But did you know that gulab jamun was said to be accidentally concocted by the royal chef of Shah Jahan taking inspiration from Turkish traditions? Let us tell you that the Persian bamieh and the Turkish tulumba are both similar to the gulab jamun. They are both fluffy lumps of unleavened dough fried and soaked in sugar syrup. However, unlike the gulab jamun, it is served cold. Nonetheless, it may have been what inspired the Mughal cooks.

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After talking so much about gulab jamun, we should be giving you a recipe but this time, we are sharing a recipe of gulab jamun made without khoya, milk powder, and mawa. You must be wondering what is it made up of. The gulab jamuns we are talking about are made up of suji. Heard of it the first time, isn’t it? Well, our beloved celebrity chef Pankaj Bhadouria has shared this amazing recipe.

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This sooji ke gulab jamun are so simple yet so delicious. Many don’t know but it is actually a traditional Bengali recipe called rosbhora. Suji ke gulab jamun can be easily made with ingredients easily available at home. The one chef Pankaj has shared is a fool proof recipe and can be ready in under 30 minutes! Wanna know what is it? Have a look!

Ingredients

  • 1 cup suji/ rawa/ semolina 
  • 1 ½ cup milk 
  • A pinch of baking soda
  •  ½ tsp cardamom powder
  •  2 cup sugar
  •  2 cup water 
  • 1 tbsp ghee 
  • Oil to fry 

Method

  • In a large pan, bring to boil the sugar and water. 
  • Reduce the heat and simmer for 7-8 minutes. Syrup is ready. 
  • Bring the milk to a boil. 
  • Add the suji, and 1 tbsp sugar, and mix well.
  • Remove from heat and rest for 5 minutes. 
  • Add the ghee, cardamom powder, baking soda and knead well to get a smooth dough. 
  • Break the dough into lemon-sized balls. 
  • Place a raisin and an elaichi dana in the center and close the ball. Roll the balls smooth. 
  • Fry in medium heat oil till golden brown in colour. 
  • Add to lukewarm syrup and simmer for 10-12 minutes. 
  • Serve.