Sooji Ke Gulab Jamun

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बस 2चीज़ों से सूजी के गुलाब जामुन बनाने का ऐसा नया तरीका कि गारंटी से स्पंजी बनेंगे Suji Gulab Jamun

Sugar – 1.5 cup(300 gms)
Water – 1.5 cup
Cardamom Powder – 1/2 tsp
Saffron Strands – 1 pinch
Ghee – 1 tbsp
Milk – 2 cups (1/2 ltr)
Semolina/Sooji – 1 cup (160 gms)
Cooking Oil/Ghee for frying

Step 1 :

  • To make sugar syrup
  • Take a pan.
  • Add sugar,water and Dissolve Sugar on medium flame.
  • Add Cardamom Powder,Saffron Strands and mix well.
  • Boil until syrup turns sticky.
  • Turn off flame when it is sticky,close lid and keep aside.
  • Step 2 :
  • Take a kadhai.
  • Add ghee and spread all over kadhai.
  • Add milk,Boil on medium flame.
  • After milk boils,Add sooji in batchesa nd mix well.
  • Stir continuously and mix well on low flame.
  • Turn off flame and do not over cook dough.
  • Take a plate and grease oil/ghee.
  • Transfer mix onti the plate.
  • Let it cool for some time,Do not let it cool complately.
  • Add 1 tsp ghee and knead well to prepare dough.
  • Knead well until soft dough.
  • Pinch ball size mix and prepare gulab jamuns.
  • Prepare crack free balls.
  • Prepare tight and smooth balls
  • Step 3 :
  • Keep a kadhai.
  • Add oil/Ghee and heat on low flame.
  • Make sure oil is not too hot.
  • Add prepared balls into oil.
  • Fry on low medium flame.
  • If it is sticking in the base swirl kadhai gently.
  • Gently rotate with spoon and fry on all sides until golden.
  • Take out after golden.
  • Step 4 :
  • Add prepared balls into chasni.
  • Turn on flame and boil syrup for 2 mins.
  • Turn off flame.
  • Close lid and keep aside for 30 mins and let them soak.
  • Check after 30 mins.
  • Sooji Gulab Jamun is ready to serve…Enjoy!!!
  • Tip :
  • Add warm milk if you feel dough is hard.
  • Close lid of dough mix while making jamuns.

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Cook with Parul is an Indian food channel which showcases the best Indian recipes. My values are Clear crisp presentation, pure neutral Hindi /Hinglish, Easy & smart version of making traditional, new and unique recipes. Explain well the first time.

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