Dry Jamoon

Again my husbands favourite, you guys all must be wondering if I am obssessed with my husband that I am only cooking and posting only/mostly what he likes........But I have not much of an option, its just the two of us and I can make good sweets and he definitely has a Sweet tooth.

Dont they look yummy!!!!!!

Ingredients:

• MTR Jamoon Mix - 250 Gms (to make 20 Jamoons)
• Roasted scraped coconut - 100 gms
• Bread Crumbs - 100 Gms

For the Syrup:

Sugar - 500 Gms

Water - 600 Ml

Cardamom Powder - 1 Tsp

Rose essence - 1 Tsp

Method -

Prepare the coconut powder, use the regular scrapped coconut (u can you Frozen one too) and dry roast it in a pan or a baking tray in a oven at 200C for 10 mins. Mix the dry bread crumbs and spread it on a plate or the Baking tray.

Sugar Syrup:

Mix the sugar and water and bring to a boil after the sugar dissolves completely. After its starts to boil switch off the heat. Add the Rose essence and cardamom powder.
Mix the Jamoon Mix with little water, ensure not to make a dough, it should be a little crumpy. thats when the Jamoon with have a texture.

Make small capsules (about 1 Inch long), in the meantime heat oil in a kadai with 3/4 filled. For frying Jamoons, they have to be completely submerged in oil. When all the mixture are made into capsules fry them in oil stirring continuously. Ensure to drop the dough pieces in the oil only when it is hot. After they are dark brown remove from the oil and drop in the sugar syrup and let in sit in for 5-10 minutes after that remove from the syrup and drop in the coconut powder and bread crumb tray, rollover to cover the jamoon and set in another tray.

Serve it chilled......................enjoy!!!!!!!!!!