With Raksha Bandhan almost here, here is an easy-to-make delectable dessert recipe

Ingredients

Suji gulab jamuns

1 cup – Suji (semolina)
2 cups – Milk
2 tsp – Ghee

Khoya gulab jamuns

500g – Khoya (also known as mawa)
4 tbsp – Maida

Sugar syrup (same preparation for both)

5 cups – Water
3 cups – Sugar
4-5 – Crushed green cardamoms
10-15 – Strands of saffron
Juice from a half-cut lemon
2 tsp – Rose/kewra water

Directions

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To make the syrup

* In a large pot, add water and sugar and set it to medium flame
* Continue stirring till the sugar dissolves completely
* Once dissolved, add the remaining ingredients and continue cooking for another 5 minutes
* Turn off the flame, cover the pot and let the syrup rest
* It should ideally have a thin, runny texture

To make suji gulab jamuns

* In a pan, heat the ghee until it melts
* Add milk and heat it further. Do not boil
* Add semolina to the milk while stirring continuously
* Continue stirring on low flame till it assumes a khoya-like texture (slightly dry and lumpy)
* Transfer the mix to a plate. Let it cool down slightly, after which you can knead it while it is still warm, for another 5 minutes. Make sure it turns into a soft dough
* Form small balls using your palm; ensure there are no cracks on the surface

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To make mawa gulab jamuns

* Knead the khoya (mawa) for 1 minute, and then add the maida
* Continue kneading for 5 more minutes, till the maida has been completely mixed
* Once you get a soft dough, make small balls using your palms
* Make sure there are no cracks on the surface

The final process: frying and soaking

* Fry them on medium heat while flipping sides till they turn golden on each side
* Heat the sugar syrup slightly and transfer the fried gulab jamuns once they have cooled
* Let them get soaked in the syrup for at least 2 hours before serving

Your dish is now ready to be served to the entire family. Happy Raksha Bandhan in advance!