Two Ingredient rava gulab jamun. Here’s an easier way to recreate your favorite gulab jamun. Made with just 2 ingredients, these cute and soft beauties are soaked in decadent sugar syrup flavored with a hint of rose essence. It’s the perfect sweet ending for your next gathering.
The very mention of Indian sweets (like ladoo, coconut burfi, coconut ladoo, halwa and this gulab jamun) always reminds me about the happiness and joy that festivals, celebrations and special occasions bring to our lives. In fact, no matter the occasion, desserts are obviously the ultimate stress relievers and are destined to make you happier. Hey, now you have the perfect excuse to enjoy your favorite desserts. Cool!
Gulab jamun is obviously one of the most loved Indian sweets. And yes, that’s the one and only reason for making these golden beauties today. Again, I have a super simple and easy recipe so you don’t need to fret in the kitchen.
As the name suggests, this rava gulab jamun or semolina gulab jamun is made with just two ingredients- semolina and milk. Excited to learn more about this recipe? Read on.
As you know, the classic version of gulab jamun is made with khoya. And then there are a few easy versions with milk powder and even the humble bread. But have you ever tried making this beautiful sweet with semolina? I guess no. Rava (semolina) gulab jamun looks as pretty as its classic version. Moreover, they’re really soft and tastes as good as the traditional jamuns. Believe me, these are totally addicting.
So, let’s start making these pretty gulab jamuns.
First, the sugar syrup. You’ll need to make a basic sugar syrup which is actually a simple combo of sugar and water simmered for few minutes to achieve a thick and slightly sticky consistency. I also like to add a few drops of rose essence to make this simple syrup aromatic and flavorful. Make sure you keep the syrup warm until the jamuns are ready.
Second, rava gulab jamun. The first step is preparing the dough. As I mentioned, we’re going to make these jamuns with semolina. Again, make sure you choose the fine variety of semolina. Now, lightly roast semolina for few minutes, and then add in milk little by little. You can also add in a little sugar if you like, but it’s totally optional.
You’ll need to cook this mixture for a few minutes. When it starts to come off the sides of the pan, the dough is ready. At this stage, allow the dough to cool before you knead it really well. The secret of making perfect rava gulab jamun totally hides in this step of kneading. So, knead the dough really well until it’s very smooth.
The final step is making cute little balls out of the dough. Make sure there aren’t any cracks. Now these balls go straight into hot oil, and are fried until golden. The perfect jamuns are then soaked in the sugar syrup. Oh, I really love soft gulab jamuns soaked in sugar syrup.
So, why wait? Make them as soon as possible. These are so good. Seriously.
Watch recipe video below:
More Indian sweets:
- Bread Gulab Jamun
- Gulab Jamun Cupcakes
- Boondi Ladoo
- Mysore Pak (Chickpea Fudge)
- Beetroot Halwa
- Coconut Ladoo
- Layered Coconut Burfi
- Chocolate Stuffed Coconut Ladoo
- Rabri Ice Cream
- Coconut Burfi Ice Cream
- Beetroot Halwa Trifle
- 1½ cup white sugar
- ¾ cup water
- ½ tsp rose essence
- 1 tsp ghee
- 1 cup fine semolina (rava)
- 1¼ cup milk
- 2 tsp white sugar
- Oil for deep frying
- Place sugar and water in a saucepan over low heat. Stir until sugar dissolves. Simmer, stirring occasionally, for 4-5 minutes or until the mixture becomes thick. Stir in rose essence. Keep warm.
- Heat ghee in a frying pan over low heat. Add semolina. Roast for 2-3 minutes. Make sure semolina doesn’t change color.
- Add ¾ cup milk and sugar. Stir to combine. Add ½ cup milk. Cook, stirring constantly, 2-3 minutes. When the mixture comes off the sides of the pan, remove from heat, and set aside to cool.
- Once cooled, apply some oil on the palms of your hand, and knead well for 5-8 minutes. Make 20 smooth balls out of the mixture. Set aside.
- Meanwhile heat oil for deep frying in a large pan over medium flame. Add gulab jamun balls. Fry until golden. Transfer gulab jamun into the warm sugar syrup. Soak for 30 minutes- 1 hour.
- Garnish with chopped nuts, saffron strands and rose petals if you like.
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