Dry jamun is my all-time favorite sweet. You won’t find this in all local bakeries. This is an exclusive sweet from KUMBAKONAM MURARI SWEET. My dad used to buy this whenever he came from this area without fail. Still my mom used to pack this sweet for me whenever I came back from my hometown, now we don’t need to go to kumbakonam for this sweet, because MURARI has opened another branch in my HOME-TOWN itself. Being in US, I couldn’t get my favorite sweet whenever I need. So I thought of making it on my own. After so many research I got my own recipe.
Ingredients:
- Whole wheat bread – 6 slices
- All-purpose flour – 1.5 tblsp
- Whole milk – ¼ cup
- Baking soda – a pinch
- Salt – a pinch
- Ghee – ¼ tsp
- Fine sugar – 2 tblsp
- Oil to deep fry
Sugar Syrup:
- Granulated sugar -1cup
- Water -1/2cup
- Cardamom powder/elaichi- a pinch
Procedure:
- In a sauce pan add sugar and water and bring it to boil. Add some cardamom powder towards the end and turn off the flame. The consistency should be less than one-string.
- Cut off the bread edges and soak them in the warm whole milk and squeeze out the milk from the bread and grind it finely.
- In a wide bowl add the grounded bread along with some all-purpose-flour and salt, knead the dough very gently and keep aside.
- Meanwhile heat the required amount of oil to deep fry
- Take a small ball and roll out smoothly( don’t apply pressure)
- Drop the balls into the hot oil and cook it in medium-low flame, do not over crowd.
- Once the sizzle sounds off take off the jamuns and drop it on a kitchen towel to the excess oil
- Then drop the jamuns into the hot sugar syrup, let it sit for an hour and take off the jamuns from the sugar syrup and rolled out the jamuns over the fine sugar gently and allow it to set.( place over any dry sheet individually)
- Dry jamuns are ready to serve.
