रव्याचे गुलाबजाम | How to make Rava Glabjamun | Suji Ke Gulab Jamun | MadhurasRecipe | Ep – 318

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Rava gulabjam is a good option if milk powder or khoya is not available with you. This is a very easy and simple recipe. You can make these gulabjam from the ingredients easily available at your home. Do try these yummy and quick rava gulabjam and write to me. You also can like, share and subscribe.

Ingredients:
• 1/2 cup Fine Sooji / Semolina
• 1/2 cup Whole Milk
• 1 tbsp Ghee
• 1 tbsp Powdered sugar
• 1/2 cup Sugar
• 1/4 cup Water
• A pinch of Cardamom powder

Method:
• In a pan take milk and add powdered sugar.
• Mix well and bring it to boil.
• Add sooji, ghee and mix well.
• Cover and steam on medium heat for about 3-4 minutes.
• Turn off the gas and take the mixture out into a dish.
• Let the mixture cool down a little.
• When the mixture cools down knead it well to make nice and soft
dough.
• Make small balls from the dough.
• Heat up oil in a pan.
• When oil is enough hot, drop gulabjam into it.
• Fry gulabjam on low heat only stirring continuously until these get
nice reddish color.
• In a sauce pan take water and sugar.
• Mix well and let the sugar dissolve completely.
• Cook the syrup for just about 3-4 minutes more when sugar is
completely dissolved .
• We don’t want any thread consistency for sugar syrup. It should
be just sticky.
• After about 3-4 minutes when the syrup becomes sticky turn off
the gas.
• Add cardamom powder and mix well.
• Add fried hot gulabjam into hot syrup.
• Neither gulabjam nor the syrup should be cold.
• Let the gulabjam soak in sugar syrup for at least 7-8 hours.
• Rava gulabjam are already.

Tips:
• You have to use fine variety of sooji and not a coarse one. No
need to roast sooji, use raw sooji only.
• You can use regular sugar instead of powdered sugar.
• I will recommend using whole milk or buffalo milk instead of cow
milk for this recipe. So that gulabjam will get a little rich taste and
texture.
• If you fry gulabjam on high heat these will get nice color from
outside and will remain raw inside. So fry gulabjam on low heat
only.

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