Jambul

Jambul is a sweet traditionally made during festivals among the  Kerala GSBs. It can be termed exotic as its hardly made nowadays ..as it has 3 stages of cooking .& in this age of fast life  …some of these delicious sweets remain only in memory !! I too have tried this sweet now after so many many years & for this blog ! Though there are 3 steps ..they are actually very easy ones ..so try it out when you have some time to spare & want to surprise your family with a traditional sweet ,,these small cute oblong sweets are crisp on the outside with  soft insides !

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Ingredients :-
  1. Rava (bombay sooji ) – 1 cup (roasted)
  2. Sugar – 1 cup & 1/4 cup
  3. Salt – a pinch .
  4. Cardamom powder – 1/2 tsp
  5. Oil for deep frying – preferably coconut oil or pure ghee1B1D205A-47CA-46CA-B3A6-A4E2247C506D

Method :– 

  1. Take 2 &1/2 cups of water in a thick bottomed kadai – add the 1/4 cup sugar & the pinch of salt .bring it to a boil .205F880C-158E-41A4-8247-6C8D59B1185A
  2. Add the rava stirring continuously ( just like you do in upma ) – see that no lumps are formed .
  3. Keep stirring till the rava is well cooked & looks almost like a paste.( add more water if necessary ) .
  4. When it is cooked ..keep stirring till it has thickened & come together as a single mass – like in the pic below .
  5. Let cool . then pinch of small bits of this dough & shape into small oblong balls .You may grease your hands to shape them ..see that they do not have any cracks & are smooth all over .
  6. Now deep fry these balls in oil in high flame . Attempt to turn them over only when you see light colour change as otherwise they may break up . Once turned over – reduce flame and let fry till  they are golden brown . Now remove them  .                       
  7. You may now spread them on absorbent paper to remove any excess oil !
  8. Now in another kadai – pour 1 cup of sugar & 1/4 cup of water . bring to a boil & stir continuously to dissolve the sugar . when you observe bubbles . check the syrup consistency  .
  9. When it reaches the single thread consistency- switch off & immediately  add the fried balls , add the cardamom powder too  and mix well over & over so that they are well coated with the syrup . when cool the syrup would have crystallized forming a coating over the jambuls .
Enjoy these with your family & friends !
 This post is dedicated to all my sweet friends in our FB food group – Konkani Khann Anik Jevan on the occasion of completing a full year of blogging our incredible amchi foods  !! I thank all my friends for their help & support without which this blog would not have been !

Notes :-

  1. I have used roasted rava . – if yours is not roasted – then roast it lightly in a pan before using . See that it doesn’t change colour .
  2. I used the small burner while frying on full flame .
  3. Make sure the balls are tightly done as otherwise they may break while frying .
  4. Only turn them over after they have slightly changed colour to avoid breakage .

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