Jambool – A sweet delicacy from Konkani cuisine
Jambool – A sweet delicacy from Konkani cuisine
Jambool is a sweet delicacy popular among the people from Konkani region in the south-western parts of India. It has a dark brown texture with a soft and melting interior. In Konkani language, jambool is literally known as a blackberry fruit. This dish is usually prepared during special occasions like festivals, marriages, birthday functions etc. Unlike many other sweet recipes, rava is used as the main ingredient along with milk and ghee. Also, 1-2 cups of sugar is used for a sweet taste. Freshly powdered cardamom pods are used for a natural aroma and flavour. Once fried, these round shaped sweets are dipped in warm sugar syrups. Have a look at the list of ingredients used and the method of preparation of Jambool recipe.
Ingredients used in Jambool
- 1 cup of Rava
- 1 cup of Sugar
- 1 cup of Milk
- 1 cup of Water
- 2-3 Cardamom pods (crushed or powdered)
- 1-2 teaspoon of Ghee
- Oil for frying
Method of preparation
- Heat the solution of 1 cup of water and 1 cup of milk.
- Bring it to a boil and add the rava, stir it continuously as in the case of Upma or Kesari.
- Once it starts to dry, add ¾ cup of sugar and keep stirring the mixture.
- Now, add a teaspoon of ghee and mix it well.
- Once the rava mixture combines together as a single mass and starts leaving the sides of the pan, switch off the flame and keep it aside for cooling.
- Add the crushed cardamom seeds and mix it well.
- Also, add 1 teaspoon of ghee and mash this mixture with the back of a spoon.
- Take some portion from the mixture and roll it to form small ball shaped pieces.
- Slightly flatten the ball and deep fry this to a dark brown texture.
- Make a sugar solution of string constancy, add some crushed cardamom seeds. Immediately add the fried jambool pieces to this warm sugar solution and slowly stir the mixture.
- Take it off from the syrup and store it 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.
- Jambool is ready and serve this delicate sweet dish.
