Vinniskitchen

Konkani Rava Sweet | Jambool | Jambul



Ingredients:
  • Rava - 1/2 cup
  • Milk - 1/2 cup
  • Sugar - 1/2 cup + 1/4 cup
  • Cardamom Powder - 1/2 tsp + 1/2 tsp
  • Ghee - 1 tsp
  • Water - 1/2 cup + 1/8 cup
  • Salt - 1/8 tsp
Method:
  • Add milk and 1/2 cup water to a kadai and bring it to boil stirring continuously on medium-high flame. 
  • When it starts to boil add 1/4 cup sugar, cardamom powder and salt and bring to boil vigorously. 
  • Cook on low-medium flame. Gradually add rava while stirring continuously so that no lumps are formed.
  • When all of the milk is absorbed by rava, add about 1/4 cup more sugar and a tsp of ghee and stir continuously to cook the rava. Cook till rava separates from the pan and forms a single mass.
  • Switch off the stove and let it cool to a handleable temperature.
  • Grease hands if needed and shape them to jambools of desired size.
 
  • Heat oil in a pan to deep fry on medium-high flame. When oil is hot, lower the flame to medium and add the jambools to the oil in batches.
  • Stir occasionally and fry till golden brown. Repeat for all the batches. Keep aside.
 
  • Prepare sugar syrup by adding 1/4 cup sugar and 1/8 cup of water to a thick bottom vessel. Add cardamom powder and bring it to vigorous boil on medium-high flame.
  • When sugar starts boiling, simmer the flame to reach single thread consistency. Switch off the flame immediately when one string consistency is reached. 
  • Add the fried jambools to the sugar syrup and give it a good mix to coat all the jambools. 
  • When cooled the sugar will be seen as white crystals on the jambools.

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