Friday, 8 June 2018

JACKFRUIT JAMOONS


Sweets don’t need any  special occasions to eat. So thought of preparing a yummy sweet jamoons with our seasonal beauty queen jackfruit

  Traditionally, Gulab Jamun are prepared by Indians after cooking milk for a long time, low and slow until it thickens into a thick and creamy mass called mawa in hindi. Modern day's, quick version of mawa, is Milk Powder. For a change I have tried gulabjamoons with our seasonal beauty queen jack fruit jam / chakka varatti with combination of coconut milk . .It turns out well with the heavenly taste combo  of coconut milk and jackfruit jam / chakka varatti.

FOR RECIPE OF CHAKKA VARATTI / JACKFRUIT JAM CLICK THE BELOW LINK

http://hottavasandovens.blogspot.com/2016/04/chakka-varattiyathu-jack-fruit-preserve.html

 Don’t miss this season of jackfruit to prepare this yummy jackfruit jamoons dessert.

INGREDIENTS

Jack fruit jam (chakka varati)          -  100 grams
Milk powder                                       -  ½ cup
Maida                                                   - ½ cup
Coconut milk                                      - ¼ cup to ½ cup
Ghee                                                     - 2 tbsps
Cardamom powder                           - ¼ tsp
Chopped jackfruit pieces                - for garnishing
Baking  soda                                      - a pinch
Oil or ghee                                          - for deep frying the jamoons




                           


INGREDIENTS FOR SUGAR SYRUP

Sugar                          - ½ cup
Water                          - 1 ½ cups
Rose essence             - ½ tsp
Lime juice                  - 1 tbsp

METHOD FOR MAKING SUGAR SYRUP
In a wide bowl mix  one and half cups of water with  ½ cups of sugar and allow to boil in a medium flame.
The consistency of the sugar syrup should be little sticky, It will  take around 8 to 10 minutes to get this consistency.
When the sugar syrup reached the desired consisitency add half a tea spoon of rose essence mix well and remove from flame also add lemon juice to stop crystallization process.cover and keep aside.



METHOD FOR MAKING COCONUT MILK POWDER GULAB JAMUN 
In a large mixing bowl mix maida, milk powder,  chakka varatti / jackfruit jam  cardamom powder, baking soda, add ghee and crumble well.
Slowly add coconut milk  little by little and knead well.
knead to a smooth, little sticky  and soft dough.
Make small balls greasing ghee to hands, there should be no cracks on balls. (else there are chances for gulab jamun to break while frying.)
Heat the ghee or oil  on low flame and when the ghee is moderately hot, fry the  jack fruit jamuns.
Fry the balls on low flame stirring in between till it turns golden brown colour.
Drop the hot jamuns into hot sugar syrup and cover the lid and rest for 2 hours.
Finally, the jack fruit  jamuns have doubled in size.
Jackfruit  jamoons are ready to serve.
Garnish it with  chopped jackfruit pieces.
Enjoy this unique jackfruit jamoons.

NOTES
Adjust the quantity of coconut milk according to you consistency of the dough.














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