Rava gulab jamun

Name: Rava gulab jamun
Cuisine: Indian
Ingredients: 1 cup fine rava (bombay rava); 2 cups full fat milk (doodh); 2 cups sugar (shakker); 1/2 tsp cardomon powder (hari elaichi powder); 1 tbsp desi ghee (clarified butter)

Sufiya Shaikh @cook_15001268

Mumbai

Rava gulab jamun

Sufiya Shaikh @cook_15001268

Saved

Ingredients

Rava Gulab Jamun Ingredients
1 cup fine rava (bombay rava)
2 cupsfull fat milk (doodh)
2 cupssugar (shakker)
1/2 tspcardomon powder (hari elaichi powder)
1 tbspdesi ghee (clarified butter)

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Steps

1

For sugar syrup combine sugar and water cardomon powder in a pot simmer keep mixing till sugar dissolves
2

Once sugar is dissolved completely cook for 3 to 4 minutes on low flame then remove from heat
3

Dough Preparation
In a kadai combine milk 1/4 tsp cardomon powder 1 tsp ghee and 2 tsp sugar bring the mixture to a boil then add rava keep mixing with spoon
4

Soon mixture will thicken and form a ball let it cook for 3 to 4 minutes more so that it becomes dry milk is absorbed and mixture is cooked well
5

Remove from heat cool little then knead into a smooth dough once it is smooth enough add a tsp ghee and knead again till ghee is absorbed well into the dough
6

Now scoop out medium sized balls knead the ball well between palms press gently and shape into a round crack free ball
7

Heat oil to medium the add the jamuns do not over crowd as the oil temperature will become low Increase heat and fry on high heat for just a minute or two then switch flame to low and let it simmer away till golden brown keep mixing with spoon to ensure even browning from all sides
8

Once golden again switch flame to medium and let it brown then remove from heat Add the fried jamuns into the sugar syrup mix well boil once in the sugar syrup then off gas cover and leave the jamuns in syrup for 1 or 2 hours They taste best when lukewarm they are very soft and soggy when hot