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