RAVA JAMUN | SEMOLINA JAMUN | SOOJI JAMUN.
Here i share the recipe for Rava jamun, a distant cousin of our very favorite gulab jamun. Its very easy to make, needs few ingredients, and is always a hit in parties.
Sooji, Semolina or Rava as it is commonly called, swells up a bit when cooked. So I would personally make it in small batches, lest my greedy tummy gobbles it all up ... anyways, back to our jamun
Ingredients that you'll need:
For the jamun:
Rava - half a cup
Full fat milk - 1. 5 cups
Condensed milk - 2 tbsp
Salt - a pinch
Ghee - 2 tbsp
For the sugar syrup:
Sugar - 1 cup
Water - 1. 5 cups
Lemon juice - 1 tsp
Cardamom pdr - 0.5 tsp
Rose water - 1 tsp
A couple of strands of saffron or orange food colour (optional)
Method:
For sugar syrup, add sugar and water to a saucepan. Cook it down on medium flame till it becomes slightly stringy. It should take about 15 min. Add the remaining ingredients and switch off flame. Meanwhile, Melt one tbsp ghee in a non stick pan. Add the rava and roast it till it becomes aromatic. Take care not to burn the rava. Add in the remaining ingredients and cook in medium flame till the semolina gets fully cooked together and leaves the sides of the vessel to become one dough mass. It will be in a soft dough consistency. The longer you cook, the better the consistency of final jamun. Set aside for three min. And knead the hot rava when its bearable to touch. Knead well for 5 min. Grease your palms with ghee and make tiny balls. Make sure there are no cracks in the balls. You'll get ~15 to 18 jamuns from the above quantity. Deep fry in oil at low flame, for 5 to 10 min... till it changes to a nice golden colour. Make sure you use a non stick frying pan or a seasoned iron frying pan, as the rava balls are quite prone to sticking to the vessel as soon as dropped in oil. Remove the jamuns, once colour changes to golden. Dont overcook, as the outer covering may get harder than necessary.
Add warm jamuns in hot sugar syrup. Cover, Let it soak up all the delicious syrup. Serve and Enjoy.
Here i share the recipe for Rava jamun, a distant cousin of our very favorite gulab jamun. Its very easy to make, needs few ingredients, and is always a hit in parties.
Sooji, Semolina or Rava as it is commonly called, swells up a bit when cooked. So I would personally make it in small batches, lest my greedy tummy gobbles it all up ... anyways, back to our jamun
Ingredients that you'll need:
For the jamun:
Rava - half a cup
Full fat milk - 1. 5 cups
Condensed milk - 2 tbsp
Salt - a pinch
Ghee - 2 tbsp
For the sugar syrup:
Sugar - 1 cup
Water - 1. 5 cups
Lemon juice - 1 tsp
Cardamom pdr - 0.5 tsp
Rose water - 1 tsp
A couple of strands of saffron or orange food colour (optional)
Method:
For sugar syrup, add sugar and water to a saucepan. Cook it down on medium flame till it becomes slightly stringy. It should take about 15 min. Add the remaining ingredients and switch off flame. Meanwhile, Melt one tbsp ghee in a non stick pan. Add the rava and roast it till it becomes aromatic. Take care not to burn the rava. Add in the remaining ingredients and cook in medium flame till the semolina gets fully cooked together and leaves the sides of the vessel to become one dough mass. It will be in a soft dough consistency. The longer you cook, the better the consistency of final jamun. Set aside for three min. And knead the hot rava when its bearable to touch. Knead well for 5 min. Grease your palms with ghee and make tiny balls. Make sure there are no cracks in the balls. You'll get ~15 to 18 jamuns from the above quantity. Deep fry in oil at low flame, for 5 to 10 min... till it changes to a nice golden colour. Make sure you use a non stick frying pan or a seasoned iron frying pan, as the rava balls are quite prone to sticking to the vessel as soon as dropped in oil. Remove the jamuns, once colour changes to golden. Dont overcook, as the outer covering may get harder than necessary.
Add warm jamuns in hot sugar syrup. Cover, Let it soak up all the delicious syrup. Serve and Enjoy.
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