Namaste and Welcome to Papa Mummy Kitchen!
In today’s recipe we’re creating an easier, quicker and tastier version of the delicious Indian dessert – Gulab Jamun – which is one of the most famous dishes prepared during any Hindu festival.
Typically, preparing Gulab Jamun involves heating milk enough to condense it into Mawa which is then used in preparing Gulab Jamuns. This traditional method of preparing Gulab Jamuns takes up a lot of time and many of our viewers have written to us about the issues they face with the softness of the Gulab Jamuns using this method.
So, today we’re preparing a special dessert that is similar in taste and texture to Gulab Jamun, takes much less time and preparation to make and can be prepared with Sooji or Semolina.
So let’s get started!
Sooji ki Mithai - सूजी की मिठाई
- 8 slices Bread (ब्रेड - ८ स्लाइस)
- 1/2 tsp Cardamom powder (इलाइची पाउडर – १/२ छोटा चम्मच)
- 1/4 cup Milk powder (मिल्क पाउडर – १/४ कप)
- 1 tbsp Desi Ghee (देशी घी - १ चम्मच)
- to deep fry Desi Ghee (देशी घी - तलने के अनुसार)
- 1/4 cup Milk (दूध – १/४ कप + १ चम्मच)
- 1 tbsp Milk
- 1.5 cup Sugar (चीनी - १.५ कप)
- 3 pinch Saffron (केसर - १ + २ चुटकी)
- 3 Almonds (chopped) (बादाम - २ से ३ (कटी हुई))
- 10 Pistachios (chopped) (पिस्ता - ८ से १० (कटे हुए))
- Detailed instructions for preparing Sooji ki Mithai are given in the video below
- While adding Semolina (Sooji) into boiling Milk, make sure that you do not add it all in one go. Add it in small parts to make sure that it doesn't form lumps when coming in contact with Milk. Lumped-up Semolina will be difficult to knead and will also not have cooked appropriately in the warmth of the Milk.
- While adding Milk powder to the semolina and Milk mixture make sure that the mixture is luke-warm. Adding Milk powder to a hot mixture will again lead to unnecessary lumps.
- It is necessary to knead the dough for alteast 5 minutes when it has turned lukewarm. Doing so would ensure that the texture is uniformly smooth.