- 1 packet Any jamun mix
- 1/2 tsp Cardamon powder
- 2 cups Sugar
- 1 1/2 cup Water
- 1/4 cup Milk
- 2 drops Green food color
- 1 tsp Pistachio powder
- 1/2 tsp Sugar
- 1 cup Grated Coconut
- Oil for deep frying
Method:
- In a sauce pan add sugar and water.
- Boil for 5 minutes and again simmer for 10 minutes and switch off the heat.
- Add 1/4 tsp of cardamon powder to it and close the lid.
- The sugar syrup is ready.
- Now seive the jamun mix in to a bowl.
- Add milk and make the mix to a soft dough.
- Close the lid and allow to rest for 10 minutes.
- Now divide the dough into two halves.
- To one portion and cardamon powder, pistachio powder, 1/2 tsp sugar and green color.
- Knead the dough well, so the color is evenly mixed.
- Now divide this into equal small balls and keep aside.
- Now take the other part of the dough and divide into same number of the balls as the green balls.
- Flatten each ball and place the green ball in the center and cover with the outer layer of dough.
- Make oval shapes, repeat the same with other balls.
- Now heat oil for frying, the heat should be low medium.
- Fry the oval balls in low heat until black (kala) in color stirring continuously.
- Remove the fried jamun and drop into the hot sugar syrup.
- Cover the lid and leave it untouched for 3 hours.
- When the jamuns have absorbed all the syrup roll each jamuns in the bowl of grated coconuts.
- Place on a serving plate and serve cold.
- The oil for frying should be in low heat. The jamuns must change its color very slowly.
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