Jambool ~ A Konkani Delicacy!!

I know the name sounds crazy,but here,let me explain.Jambool,pronounced/jum-boo-L/ is a slightly complicated but very tasty and typical Konkani sweet dish.Though I’ve seen and tasted many similar looking dishes,I don’t think I have seen the recipe being tried out by anyone else other than Konkanis,or to be precise,Kochi Konkanis.

A while back,I didn’t even know making this was a laborious task and it was made only on special occasions.If left on my own,I don’t think I’ll ever go”I feel like eating Jambool,let me make some”.I’d rather call up amma or my grandmother who make this extraordinarily tasty!!

Jambool in Konkani is literally Blackberry fruit,I wonder how and why this came to be called by the fruit's name whereas I don't really see any connection between the two.I rather think it is so called because of its proximity to Kala Jamoon!!

Amma made this a while back when she was here.Though it takes a bit long to make,it finishes off in no time,that I can guarantee you:):)

Jambool

Ingredients

Rava – 1 cup
Sugar – 1 cup,divided
Milk – 1 cup
Water – 1 cup
Cardamom seeds – 2 or 3,crushed

Oil to deep fry
Ghee – 1-2 tsp

Method

Boil together water and milk.
When it comes to a rolling boil,add the rava and stir continuously[just as you would for Kesari or Upma].
When it starts drying up,add ¾ cup sugar-keep stirring.
Add a tsp of ghee and mix well.
The rava mix would leave the sides of the pan and come together as a single mass.
Switch off the flame and let it cool.Add crushed cardamom seeds to the mix.
Using a masher,or the back of a spoon,mash this mix adding a tsp of ghee.
Make into small balls and flatten a bit[you could shape into round balls or oval shapes too]
Deep fry this in oil until dark brown on both sides.

Make a sugar syrup of one string consistency using the remaining ¼ cup sugar.
Add crushed cardamom seeds to this and immediately add the fried jambools into this and mix well so that the syrup coats the jambools evenly.
Let it cool to room temperature.

Store in an airtight container.
As it cools down,the sugar syrup would make a nice coating to the Jambool in contrast with its dark brown colour.

Tweet