How To Make Semolina Gulab Jamun

Gulab Jamun Recipe

Ingredients

In a saucepan, combine 2 cups of sugar and 1 and a half cups of water.
Simply place the saucepan on a medium heat setting and gently stir until all the sugar dissolves, creating a delightful mixture.
Add crushed green cardamom pods and saffron strands (if using) to the sugar syrup.
Let the syrup come to a boil and then reduce the heat. Simmer for about 5-7 minutes until the syrup slightly thickens. Set the sugar syrup aside.

In a pan, add 1 teaspoon of ghee and 1 and a half cups of milk. Heat the milk slightly until it is lukewarm.
Slowly add semolina to the lukewarm milk while continuously stirring to avoid any lumps. Mix well until the mixture thickens and you can easily form balls for Gulab Jamun. Make sure the mixture does not dry up.
Allow the mixture to cool down, and then make smooth dough. Roll the mixture into small balls of about 1 inch in diameter.
Begin by heating oil in a deep pan or kadai, preparing it for the frying process. The oil should be at low heat.
Carefully drop the prepared Gulab Jamun balls into the hot oil and fry them over low heat until they turn golden brown. Make sure to fry them evenly by gently turning them in the oil.
Once the Gulab Jamun balls are golden brown, remove them from the oil using a slotted spoon and drain the excess oil.
Immerse the fried Gulab Jamun balls into the lukewarm sugar syrup. Allow them to soak in the syrup for at least 15-20 minutes so that they absorb the sweetness.
Garnish the Gulab Jamun with chopped pistachios for a delightful presentation.
Indulge in the delectable delight of Gulab Jamun, serving it either warm or at room temperature for a delightful experience. They can be enjoyed as is or with a scoop of vanilla ice cream for a delicious dessert.

Enjoy your homemade Gulab Jamun!