JAMBUL

Jambul is one of my favorite sweets.We used to get it as prasadam from our family temple.Jambul basically means blackberry but "The Jambul" i have prepared here has no connection with the fruit.Its neither used as an ingredient here not does it taste like one.The sweet is called Jambul only because of its oval shape.It's made of rava/sooji,fried and coated with sugar and cardamam.Cardamam brings out the true flavor of the sweet ,without which this sweet is totally incomplete.It is so crispy outside and so soft inside.

This is my entry to the event "Think Spice-Cardamam".

INGREDIENTS

Rava - 1 cup

water - 1 1/2 cup + 1/4 cup

sugar - 1 cup + 2 tbsp

cardamam pdr - 1 tsp + 1 tsp

oil to fry

METHOD

Mix 2 tbsp sugar,1 tsp cardamam pdr in 1 and a half cup water and bring it to a boil.Ones it starts boiling add in the rava stirring it simultaneously, just like when u make upma.Keep stirring until all its liquids evaporates and keep it aside until it cools completely.Make oval shape balls out of it and fry it on a medium flame until its brown in color.Keep it on paper towel to remove the excess oil.

Now to make the syrup.Inorder to get the sugar coating as you see in the photo, the consistency of the syrup is very important.Combine 1 cup of sugar in 1/4 cup of water and bring it to a boil.To check the right consistency of the syrup ones it starts boiling ,take a small amount of it in a spoon and drop it in ice cold water.It should turn solid immediately.The only way of knowing when its the right consistency is to check every now and then.

Ones you get the right consistency remove from flame and immediately add the fried jambul's into the syrup and stir.Add the rest of the cardamam pdr.You will see that as it cools off the syrup crystalised back into sugar leaving each piece with some sugar coating.