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Bread Jamoon

By Tickling Palates


Less is More. That happened to be true in this recipe's case. Yesterday when my kids started their demand for a sweet I just could not say no though I had lots of paperwork to do. I did want to leave in the middle and spend an eternity in making the sweet. It had to short, simple and quick. Well this recipe fits the bill in all angles. Here is the recipe.



Bread Jamoons









You'll Need:


Bread Slices - 10
Sugar - 1/2 cup
Cardamom powder - 2 pinch
water 
Oil - to deep fry.









Method:


Remove the brown edges of the bread slices. Place the slices in a deep vessel and pour water over. Immediately take them out and give them a hard squeeze to remove all water.


Knead the bread mush to a soft and firm dough. Mean while take the sugar in a vessel and add water till the sugar is immersed. Mix well before lighting the stove. Boil the sugar syrup till you get a sticky consistency. While boiling add cardamom powder.









Heat oil in  a kadai. shape the bread dough into small round balls. Add the balls one by one into the hot oil and deep fry them to a golden brown color and drain on an absorbent paper. Cook over medium flame and check the oil temperature, else the balls will get cooked on the outer but remain raw in the middle.


Put the balls into the syrup and let it soak for at least an hour before serving. You can also serve it chilled.





These Yummy Bread Jamoons are off to Food palette series brown




and also to 'Only' cooking with Bread hosted by Pari of Foodelicious





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By Tickling Palates (Visit website)






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