- 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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