Recipe by Fathima Mahomed
Pic credits Fathima Mahomed
Display on fancy platters arrange rose petals .
Steps 123 made easy
1.Sugar Syrup Ingredients 1 ¾ cup water2 ¾ cups sugar 3 green elachee/cardamom pods1 small stick cinnamonFew saffron threads½ teaspoon rose syrup The above items need to be boiled in a saucepan on stove top until sugar completely dissolved. In order to test if the sugar syrup is ready take a spoon and swirl and spin to a thread.Lower heat until time for Jamun dips. 2. DOUGH Ingredients 2 Tablespoon butter ghee (Clarified butter) solids 1 tin condensed milk2 ¾ tablespoon Semolina Pinch elachee powder½ teaspoon cinnamon powder2 ¾ teaspoon baking powderMilk powder optionalFlour to make the dough to bind all the wet ingredients 3.Frying Ingredients Oil enough for deep frying. Method 1. In order to make sugar syrup follow instructions under number 1. 2. In a mixing bowl add all dry ingredients except flour followed by butter ghee (Clarified butter) and condensed milk.Mix all the ingredients now add flour to bind the wet ingredients to start dough forming. Shape into long fingers, bear in mind to follow uniformity of equal size.Sprinkle flour on a flat sheet place the unfried Jamun cover with a clean kitchen towel.
3. Pre heat clean oil in a deep saucepan.Fry these Jamun over medium heat slowly turning each one as its change colour give it time to rise and cracks to appear. The perfect Jamun should present golden brown in colour drain with a slotted spoon and place in colander. Patiently soak these in the boiled sugar syrup to plum up soaking the Jamun in the rose and saffron fragrances. Serve on fancy platters,sprinkle fresh rose petal. A treat served at special occasions.