Sooji Gulab Jamun

In a pan add milk, add 4 tbsp sugar + cardamom powder + 1 tbsp ghee and stir well. Now put to flame and wait for a boil.

Add Suji and keep stirring under medium flame.

Keep stirring till Suji is cooked and turns thick. Make sure to prevent forming of lumps.

Don’t thick much as after cooling it will turn more thick and turn solid, keep on the softer side and immediately transfer to a plate / thali.

Allow to cool for some time, grease palms with ghee and knead it gently while it is warm.

Now start pinching small small size balls from the Suji mixture and give shape of balls.

Keep aside

Make Sugar syrup by boiling water + Sugar + Cardamom pods and make it 1 string consisting .

Add few drops of Rose Water and stir well.

Deep fry the prepared Sooji balls iin sufficient Oil till golden brown under medium flame

Drop the balls in wam Sugar syrup and Keep rest for 4 – 5 hours.

Dish is ready to serve.