Rava Gulab Jamun / Rosbora / Jamun without Mix

 

I wanted to make a Gulab Jamun without the mix for Diwali as the mix is not easily available at my place. Hence found this recipe to be the most tempting and delicious one to try them on. Rava Gulab Jamun can be made with the simple ingredients available at home, which makes us make it anytime we need. It gives the same flavor and taste as the regular Gulab Jamun we make using the readymade packets. I found this to be easier than making regular Gulab Jamuns.

Ingredients:

1. Clarified Butter / Ghee - 2 tablespoons

2. Roasted Rava / Sooji / Semolina - 1/2 Cup

3. Milk - 1 Cup

4. Brown Sugar / Nattu Sakkarai or Sugar - 1 Cup

5. Cardamom / Elachi - 4 to 5 pieces

6. Milk Powder - 2 tablespoons (Optional)

7. Saffron (Optional)

Preparation method:

1. Heat the clarified butter/ ghee in a frying pan or Kadai.

2. Add the roasted fine Rava / Semolina to the clarified butter /ghee and mix it well. Fry it in medium flame for 5 mins.

3. Now add in the Milk Powder and mix it well for 2 mins. This is purely optional but adding it gives a very nice flavor.

4. Add a glass of milk to the roasted mixture in the pan and continuously mix them on medium flame.

5. Mixture should get thicken and comes to a dough consistency. Switch off at this stage and let it cool.

6. Meanwhile sugar syrup should be prepared and kept separately. 

7. In another pan, heat 1:1 glass of sugar and water to the syrup consistency along with cardamom and saffron strands. 

8. Once sugar is completely dissolved, switch off and let it cool.

9. Mash the prepared dough with your hands for 2 mins and make them as balls or rolls or flatten according to your wish. I felt making balls are much easier. But the flattened once looked very nice.

10. Heat oil in the pan and fry the jamuns on low flame for 5 mins. Stir the jamuns in between to get the color all over the balls.

11. Once they turn into golden brown color. Take the Jamuns out and drain the oil in a kitchen towel. 

12. Add the Jamuns to the prepared sugar syrup and let it soak for at least 2 hours to get them softened.

Note: The size of the jamuns won't increase much, but it will be slightly increased after soaking.