Pakashastra

Pakashastra

Monday, February 1, 2010

Dry Jamoon

Ingredients:

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

Method:

  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.

0 comments:

Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!