Instant Suji / Rava / Semolina Rasgulla Or Gulab Jamun-White Rasgulla-Sooji Recipe

Ingredients –

  1. Semolina (Suji) – 1 cup
  2. Milk – 4 cups
  3. Powder sugar – 2 tsp.
  4. Mixed Dry fruits (as per your choice)
  5. Vegetable oil for deep frying (gulab jamun)
  6. Ghee or butter – 1 tbsp.

For White rasgulla –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Gulab Jamun –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Garnishing –

  1. Chopped Pista and saffron (optional)

Method –

  • Heat a pan/kadhai on medium heat.
  • Add ghee, milk and let it boil.
  • Now add powder sugar, suji and mix well.
  • Keep stirring and cook until it leaves the side of the kadhai.
  • Turn off the heat and let it cool down.
  • Meanwhile prepare sugar syrup for white rasgulla.
  • Add sugar, 2 cups water and green cardamom into a pan.
  • Let it boil on medium heat.
  • Mix all the dry fruits and grease your palm with ghee.
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Top up with some stuffing, close really well and roll it.
  • Prepare rest of the rasgulla in the same way.
  • For preparing  gulab jamun shape them into oval shape.
  • When chasni starts to boil turn the stove on medium heat.
  • Put the rasgulla balls in boiling chasni, cover and cook for 5 minutes.
  • Rasgulla is ready, turn off the heat and let it cool down completely.
  • Heat the oil in a pan / kadhai to medium heat.
  • Fry all the gulab jamun balls in the heated oil.
  • Keep stirring until it turns golden in color.
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • To prepare sugar syrup for gulab jamun, add sugar and 1 cup water into the pan on medium heat.
  • Let the sugar dissolve in water completely.
  • Turn off the heat, add gulab jamun into the sugar syrup.
  • Cover and leave fried gulab jamun for 10-15 minutes.
  • Take out the all white rasgulla into a bowl.
  • Garnish with chopped pista and saffron.
  • After 15 minutes, take out all the gulab jamun into a bowl.
  • Gulab jamun is ready, you can garnish with pista, coconut powder, etc.

Khoya Gulab Jamun(खोया का गुलाब जामुन)-How to make Homemade Gulab Jamun-Step By Step

Ingredients –

  1. Khoya or mawa – 2 cups
  2. Paneer / cottage cheese – 1 cup
  3. All purpose flour / maida – 2 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Chopped dry fruits for stuffing (as per your taste)
  7. Food color ( optional )
  8. Baking powder – 1 tsp.
  9. Vegetable oil / ghee for frying sweets
  10. Sugar – 2.5 cups (as per your taste)

Method –

  • Mash the khoya with your palm until it becomes soft and smooth.
  • Mix paneer, semolina, maida and baking powder.
  • Now mix everything well and knead until it becomes soft.
  • Soft and smooth dough is ready, keep it aside for 20 minutes.
  • You can use this dough for kala jamun, khoya gulab jamun and langcha.
  • Take 2 tbsp prepared dough to bind the stuffing, mix dry fruits, food color, cardamom powder and 2 tsp sugar.
  • Mix everything really well and keep it aside. 
  • Add sugar, cardamom powder and 2 cups of water into the kadhai on medium heat.
  • Let the sugar dissolve in the water completely.
  • Keep the syrup gooey in texture, don’t make it too thin.
  • Once sugar chasni is boiled, turn off the heat.
  • Take small amount of dough, roll the dough into round shape and flatten it with your fingers.
  • Top up with some stuffing and close really well.
  • Prepare rest of the Gulab jamun in the same way.  
  • Heat the oil in a pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • Leave fried Gulab Jamun for 10-15 minutes in sugar chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.