Discover a unique twist on the classic Indian dessert with this easy and budget-friendly rava gulab jamun. Made with fine semolina (sooji), these gulab jamuns offer a soft, melt-in-the-mouth texture that rivals the traditional version—without the need for khoya or mawa. Perfect for festivals or special occasions, these golden treats soak up fragrant sugar syrup, making every bite perfectly sweet and satisfying.
What sets rava gulab jamun apart is its simplicity—no complex dough, no cracking during frying, and a foolproof texture every time thanks to semolina and a touch of milk powder. Once prepared, they’re almost indistinguishable from their milk-based counterparts, except perhaps by the keenest jamun connoisseurs! Enhance your next celebration or family meal with a plate of these irresistible semolina spheres, served warm or with a scoop of ice cream.
Rava Gulab Jamun
Print RecipeIngredients
- 2 cup sugar
- 2 cup water
- ¼ tsp saffron (kesar)
- ¼ tsp cardamom powder
- 1 tsp rose water
- 1 cup fine suji/rava/semolina
- 1 tsp ghee (clarified butter)
- 3 cup milk
- 2 tbsp milk powder
- 2 tbsp sugar
- oil or ghee for frying
Instructions
Combine sugar, water, saffron, cardamom powder, and rose water in a deep pan, bring to a simmer, and let it stay warm.
In a large pan, heat ghee and add the milk. Mix in the milk powder and sugar, stirring until dissolved. Bring this to a gentle boil.
On low heat, stir in the fine rava slowly and continuously to prevent lumps. Stir until all the milk is absorbed and the mixture leaves the sides of the pan.
Allow the mixture to cool for a few minutes. Once it's warm but manageable, transfer it to a mixing bowl.
Grease your hands with a little ghee and knead the dough until it's soft and smooth.
Pinch off small portions and roll them into smooth, crack-free balls.
Heat oil or ghee over medium flame. Once hot but not smoking, gently fry the jamun balls, turning until golden brown all over.
Let the fried jamuns cool slightly for about 2 minutes, then immerse them in warm sugar syrup to ensure maximum absorption.
Soak the jamuns in the syrup for at least 2 hours to allow them to double in size and become deliciously soft.
Serve warm or chilled, optionally with a scoop of ice cream.
Notes
Tips:
If you like a creamier texture, include the milk powder; for a dairy-free version, simply skip it., Make jamun balls slightly larger than traditional size for better syrup absorption., Always fry on low to medium heat to avoid raw centers and to achieve an even golden crust., Ensure the syrup is warm when adding the jamuns; hot jamuns in cold syrup can become hard.