Jambool – A traditional Konkan Sweet

1. Boil together milk and water.
2. Heat one teaspoon ghee in a heavy bottomed pan, fry rawa over low heat till light brown and fragrant.
3. Pour the boiling milk into this, stir continuously and mix thoroughly without any lumps.
4. When it starts drying up, add ¾ cup sugar, keep stirring.
5. Add one teaspoon ghee in between and continue stirring, till the rava mix leaves the sides of the pan and come together as a single mass.
6. Switch off the flame; Add ¼ teaspoon of cardamom powder and one teaspoon of ghee, mix well; Allow to cool.
7. Divide the rawa mixture into equal parts and make small balls and flatten a bit.
8. Deep fry the balls in batches over medium flame until dark brown / golden brown on both sides.
9. Drain and remove, keep aside in a paper towel.
10. In a heavy bottomed pan , mix sugar and water together. Boil sugar syrup over medium heat until single string consistency.
11. Switch off the flame, add a pinch of cardamom powder and mix well.
12. Now add the fried jambools and mix gently, make sure the sugar syrup coats evenly.
13. Let it cool to room temperature, store in an airtight container.

Yield: Makes about 18-22 jambools