Jun 17, 2010

Jambool ( A traditional Konkani / Saraswat Sweet )

Jambool ( A traditional Konkani / Saraswat Sweet ) - This recipe had been successfully tested multiple times.

Makes: 18 - 20 Jambool


Please use same measuring cup to measure sooji, water and milk.

1 cup ( 100 g ) rawa ( sooji )

1 cup milk or 1 cup water

1/2 cup water or 1/2 cup milk

1 cup ( 100 g ) sugar (or 3/4 cup sugar)

1 teaspoon ghee ( to fry rawa )

1 tablespoon + 1 teaspoon extra ghee

2 pinches cardamom powder

150 ml oil for frying jambools

For Sugar Syrup:

1/2 cup sugar

1/4 cup water


Boil milk and water. Keep aside.

In a wide iron kadai, heat 1 teaspoon ghee. Fry rawa ( sooji ) on a low heat till light brown and fragrant.

Pour diluted milk evenly with one hand and simultaneously stir with a spatula with the other hand. Mixing of rawa in boiling milk is very important . It should be mixed evenly - else it may form lumps. Cover with a lid and cook on a low heat for 10 - 12 minutes or until it is dry. Stir occasionally.

Add sugar and cook for 5 more minutes.

Sprinkle cardamom powder. Mix well.

Add 1 tablespoon ghee. Mix well. Remove from the heat and keep aside for cooling.

Rawa balls and Fried Rawa balls

Divide the rawa mixture into equal parts and make small balls ( jambool ). Smear the palms with little ghee when making rawa balls.

Heat oil in a frying pan / kadai. Reduce heat to medium and fry jambool in batches ( 10 jambools at a time ) until golden / brown color. Drain and remove.

For Sugar Syrup:

In a bowl, mix sugar and water together. Boil sugar syrup on a low heat for 10 - 12 minutes. Sugar solution thickens and a string appear between thumb and forefinger when testing.

Gently stir jamoons in this sugar syrup and keep aside for 1 hour. A shining sugar coating will form later. Store in an airtight container.


Priti said...

Looks delicious....n yum...droolin

kathy gori said...

Oh my! Divine!