Rava Gulab Jamoons

Rava Gulab Jamoons:

Wishing you all a very Happy and safe Diwali 💥!!

Today I’m posting Gulab Jamoons which Prepared using Bombay rava/sooji. They are so delicious and just mouth melting. I’ve adopted the recipe from masterchefmom (Instagram). Bombay rava is cooked in milk to form dough. Balls are prepared from dough and shaped into ovals. They are deep fried and dipped in sugar syrup. Here I present delectable dessert rava gulab jamoons to relish this festive season. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Sweets/Desserts

Cuisine: Indian

Servings: 10 -15

Ingredients:

Bombay rava :1 cup.

Milk: 2 cups.

Sugar: 1 1/2 cups.

Water: 3 cups.

Cardamom pods: 6/7 nos.

Saffron strands: Few

Rose essence: Few drops

Oil + Ghee: As required for deep frying (equal quantities)

Method of preparation:

💥. Take one cup of rave and dry roast for two minutes.

💥. Add two cups of milk carefully and cook on low flame till soft dough consistency is obtained.

💥. Allow to completely cool down and knead thoroughly for few minutes.

💥. Meanwhile prepare sugar syrup with cardamom pods and saffron strands. After boiling add rose essence and switch off the flame.

💥. Grease your palm with ghee and take small quantity., roll into oval shaped Gulab Jamoons. Make small oval shaped Jamoons from the entire dough. This dough approximately makes 30 Jamoons.

💥. Heat kadai and pour oil n ghee for deep frying. Fry all the Jamoons in batches keeping on low flame.

💥. Transfer the fried Jamoons onto a plate containing kitchen towel to absorb excess oil.

💥. After one minute transfer the fried jamoons into sugar syrup and mix once. Likewise fry all Jamoons and immerse them in sugar syrup. Allow the jamoons soak well in sugar syrup.