Rava Gulab Jamun recipe, Diwali Sweets

Gulab jamun recipe using Rava| sooji, soaked in sugar syrup a perfect dessert for diwali, Recipe with Video and step by step pictures.  Gulab jamuns are a must in most of the Indian families for Diwali. We always make Gulab jamun using Instant Gulab Jamun mix available in stores. We also make Khoya Gulab Jamun, Milk powder Gulab jamun, Paneer gulab jamun too. This Gulab Jamun is made using Rava| sooji| semolina. It is super easy to make and tasted so delicious too. So if you don't get any Gulab jamun mix in your place or running out of time in the last minute, just go ahead and make this Easy Rava gulab jamun.
I planned to post this recipe of sooji ka gulab jamun during Janmastami but then postponed to Diwali festival . Bookmarked the recipe from here and altered it suit my preference.
Go ahead and try out this Rava Gulab jamun for this Deepavali and celebrate the festival. Check out the Complete Collection of Diwali Sweets and Savory recipes from Jeyashri's kitchen

Rava Gulab Jamun recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 40 Minutes
• Serves: 20 Jamuns
• Author: Jeyashri
• Recipe Category: Sweet
• Description: Gulab jamun recipe using Rava| sooji, soaked in sugar syrup a perfect dessert for diwali, Recipe with Video and step by step pictures.

     Rava | semolina | sooji  1/2 cup
     Raw Milk  1 and 1/2 cup
     Ghee  2 tsp
     Oil  for deep frying
     Sugar 1 and 1/2 cup 
     Water  2 cups
     Saffron  a pinch

                     Video of how to make Rava Gulab jamun

         

Method  :

• In a pan add the sooji and dry roast it for 2 minutes in a low flame. Do not change the colour of the sooji. 
• Take out and keep it aside. 
• In the same pan add the milk and allow this to boil for a minute. Ensure it should not over flow.
• When it starts boiling, keep the flame low and add the roasted rava to this. 
• Mix well and ensure it should not form any lumps. 
• Let this cook for 5 minutes in medium low flame. 
• It will start thicken like a upma| kesari.
• Once the milk is completely absorbed add 1 tsp of ghee to this.
• Mix well and cook for 2 more minutes.
• Let it absorb all the moisture. Be careful not to burn it. 
• Take it out and keep it in a plate. 
• Allow this to cool completely.
• In the meantime, let's make the sugar syrup. 
• In a saucepan add the sugar and 2 cups of water to this.
• Add the saffron to this. If you want to add cardamom you can add too instead of saffron. 
• Boil this till the sugar melts and becomes a sticky syrup. 
• Keep it aside. 
• Grease your hands and knead the rava into a dough. 
• Make small lemon sized ball out of the dough.
• Heat oil for deep frying. 
• Once it is hot, keep the flame to medium.
• Fry the rava balls in medium flame. Add the rava balls in batches. 
• Do not disturb this for a minute.
• Slowly flip this and cook them till they become golden brown.
• Take out and drain in a kitchen towel.
• Repeat this for the rest of the dough. 
• Once done warm the sugar syrup again. 
• Add the fried balls to the sugar syrup.
• Ensure all the balls are immersed in the sugar syrup. 
• Let this soak for 2-3 hours.
• Serve Rava Gulab jamuns as it is or with Vanilla ice cream. 
• You can warm the sugar syrup before serving if you want hot jamuns.  

Notes:

1. Instead of saffron you can add rose water or cardamom into the sugar syrup.
2. You can use raw sugar instead of white sugar.
3. Ensure the rava is completely cooked in milk and the milk is absorbed. 
4. Rava Gulab jamuns stay good for a week in the refrigerator. 

    
    

Method with step by step pictures :

• In a pan add the sooji and dry roast it for 2 minutes in a low flame. Do not change the colour of the sooji. 
• Take out and keep it aside. 

• In the same pan add the milk and allow this to boil for a minute. Ensure it should not over flow.
• When it starts boiling, keep the flame low and add the roasted rava to this. 
• Mix well and ensure it should not form any lumps. 
• Let this cook for 5 minutes in medium low flame. 

• It will start thicken like a upma| kesari.
• Once the milk is completely absorbed add 1 tsp of ghee to this.
• Mix well and cook for 2 more minutes.

• Let it absorb all the moisture. Be careful not to burn it. 
• Take it out and keep it in a plate. 
• Allow this to cool completely.
• In the meantime, let's make the sugar syrup. 
• In a saucepan add the sugar and 2 cups of water to this.

• Add the saffron to this. If you want to add cardamom you can add too instead of saffron. 
• Boil this till the sugar melts and becomes a sticky syrup. 

• Keep it aside. 
• Grease your hands and knead the rava into a dough. 

• Make small lemon sized ball out of the dough.

• Heat oil for deep frying. 
• Once it is hot, keep the flame to medium.
• Fry the rava balls in medium flame. Add the rava balls in batches. 
• Do not disturb this for a minute.

• Slowly flip this and cook them till they become golden brown.
• Take out and drain in a kitchen towel.

• Repeat this for the rest of the dough. 
• Once done warm the sugar syrup again. 
• Add the fried balls to the sugar syrup.
• Ensure all the balls are immersed in the sugar syrup. 
• Let this soak for 2-3 hours.

• Serve Rava Gulab jamuns as it is or with Vanilla ice cream. 
• You can warm the sugar syrup before serving if you want hot jamuns.  

Notes:

1. Instead of saffron you can add rose water or cardamom into the sugar syrup.
2. You can use raw sugar instead of white sugar.
3. Ensure the rava is completely cooked in milk and the milk is absorbed. 
4. Rava Gulab jamuns stay good for a week in the refrigerator.