20 October, 2017


Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh Tags:

As the heading itself depicts, Gulab Jamun made using semolina/sooji/rave along with a small amount of milk powder and ghee, by cooking it in milk first. It is hassle free while making, preparing and afterwards as well. Very easy and simple to make, but turns out to be the yummiest. Again as I made it on the festival day, couldn’t take the step wise pics, but soon I shall do it again and will definitely take the pics and post it here.


Ingredients :

  • Semolina/sooji/rave – 1/2 cup
  • Milk – 3/4 cup
  • Sugar 1/2 tbsp
  • Ghee – 1/2 tbsp + 1 tsp
  • Milk powder – 3 tbsp

For sugar syrup :

  • Sugar – 1/2 cup
  • Water – 1/2 cup
  • Orange food color – a pinch
  • Cardamom powder – 1/8 tsp



  • Mix water and sugar, boil it for 5 to 7 minutes to make sugar syrup, then add in color & cardamom powder, keep it aside
  • Heat milk in a pan, add in 1/2 tbsp sugar, 1/2 tbsp ghee and when it starts boiling, keep the flame to sim and add in semolina slowly by stirring continuously
  • Keep stirring and soon it becomes thick and also leaves the edges
  • Transfer it to a wide plate or bowl and allow it to become little cool (just the temperature you can touch with your hands)
  • Now add in 1 tsp of ghee, and milk powder and mix everything well till soft, just keep mixing it don’t knead
  • Take portions and shape it and deep fry in hot oil
  • Remove from the fire and after 2 minutes add it into the sugar syrup and let it soak