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 !
- Rava (bombay sooji ) – 1 cup (roasted)
- Sugar – 1 cup & 1/4 cup
- Salt – a pinch .
- Cardamom powder – 1/2 tsp
- Oil for deep frying – preferably coconut oil or pure ghee
- 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 .
- Add the rava stirring continuously ( just like you do in upma ) – see that no lumps are formed .
- Keep stirring till the rava is well cooked & looks almost like a paste.( add more water if necessary ) .
- When it is cooked ..keep stirring till it has thickened & come together as a single mass – like in the pic below .
- 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 .
- 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 .
- You may now spread them on absorbent paper to remove any excess oil !
- 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 .
- 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 .
- 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 .
- I used the small burner while frying on full flame .
- Make sure the balls are tightly done as otherwise they may break while frying .
- Only turn them over after they have slightly changed colour to avoid breakage .