Sunday, 31 October 2010

Pista Jamoon

Pista Jamoon


For Jamoon
Ready made Jamoon mix – 1 cup
Water – ¼ cup

For filling – Soak handful of pistachio in warm water for 10 minutes, drain, skin and grind them into coarse paste without adding any water.

For Syrup

1 cup sugar
1 cup water
Cardamom powder – 1 pinch (Optional)


To prepare sugar syrup, add 1 cup of sugar along with 1 cup of water and bring it to boil until it forms syrup like consistency and keep it aside.

To prepare Jamoon Dough add ¼ cup of water to 1 cup of ready made jamoon mix and make firm dough. Leave the dough for 5 to 10 minutes by covering.
Divide the dough into small portions and roll each portion and make a pit in the middle and fill it with pistachio paste and cover it from all sides and roll into a perfect round using both palms and make sure no cracks are there as cracks don’t impress, especially the little ones.

Jamoon dough with Pistachio filling

Fry the jamoon in ghee / oil until they change colour to dark brown. Always fry them in low heat, so that they get cooked equally inside and outside without any lumps. Immediately transfer the fried jamoons into the warm sugar syrup. If it is not hot enough, re-heat the sugar syrup for few minutes and then add the jamoons. By doing this you will get soft jamoons.

The tasty nutty jamoons. Soft outside and nutty inside. Yummy Yummy……

See Kova Jamoon for more tips to prepare soft jamoons

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