Monday, February 1, 2010

Dry Jamoon


Instant Jamoon Mix - 1 packet
Sun Dried Coconut(Copra), grated - 1 cup
Ghee or oil  for deep frying

For Sugar Syrup:

Sugar - as presribed in the Jamoon Mix packet
Water - as presribed in the Jamoon Mix packet
Rose Essence - 3 drops
Cardamom powder - 1/2 tsp


  1. Gently mix the Instant Jamoon Mix with little water as prescribed in the packet.
  2. Boil sugar with prescribed amount of water until the syrup reaches a single thread consistency.
  3. After the syrup reaches single thread consistency, add rose essence and cardamom powder.
  4. Remove the syrup from fire.
  5. Heat oil in a pan.
  6. Make small roundels of jamoon dough and deep fry in ghee/oil until the jamoons turn dark brown instead of golden brown as prescribed. Make sure the flame is set to medium so that the jamoons do not get charred.
  7. Remove from ghee/oil and place them in an oil-absorbet paper.
  8. Soak these fried jamoons in sugar syrup until they enlarge little bit by absorbing the sugar syrup.
  9. Remove from the syrup and gently roll them over grated copra.
  10. Once cooled, store them in air tight container.
  11. You can store them for 3-4 days.


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