Dry Jamoon with Gajar Halwa Filling

by Ani Nayar

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Gulab Jamoon and Gajar Halwa are two wonderful dishes which go along well with Ice Cream.  So came up with an innovative idea of stuffed Jamoons.

As some of you may know, I had some left over gajar halwa (remember the Gajjar Halwa recipe posted by me earlier) so I got a packet of jamoon mix too and went ahead with it and it came out fantabulous! Now would like to share the same recipe with you. So here am I presenting to you the “Dry Jamoon with Gajar Halwa Filling”. Eating with the syrup makes the dish too sweet and that is why I drained out the syrup from the Jamoon after soaking it for a minute in the sugar syrup.

 

Ingredients:

Gajar Halwa – Frozen small online casino marble sized balls.

Ready to make jamoon mix – 100 gms

Sugar for the syrup – 400 gms

Water for the syrup – 400 ml

Rose Essence – 2 Drops

Oil for frying

Vanilla Ice Cream to Serve

Method of preparation:

Mix the jamoon mix with a bit of water till soft and pliable. For 100 gms I got roughly 12 medium sized jamoons. Using a bit of ghee on the palms of your hands flatten the dough to form a small patty.

Now place a small sized ball of gajar halwa and close from all sides ensuring there is no halwa coming out and the covering is complete (no cracks- if the dough is soft this should be easy).

To make the syrup, melt the sugar and water in low heat, and filter the water to ensure no dirt is there. Reheat, add the 2 drops of essence and let the syrup reach a single thread consistency. Switch off and keep it aside.

In a separate kadai- heat the oil, the oil should be hot but not smoking, retain it on low heat itself. Fry each of the jamoon balls individually on low heat till they are small dark red. (The oil heat should remain low else the outer covering of the jamoon dough would not cook thoroughly leading to raw dough inside). Drain and place into the syrup. Remove from syrup after a min of soaking.

 

Serve this warm with vanilla ice cream.

 

 

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