BUNDIJAMUN SANGAM
A match made with sweetness, Bundi meets Jamun.
Today I decided to try and combine two of my favourite Mithai to see what they would taste like if I turned both dishes into one.
The match made in the Jikoni is heavenly. A Gulab Jamun doughnut hiding exquisite vibrant, fragrant pearls of bundi which adds an element of surprise to this dessert. Add a scoop or two of rich, creamy vanilla ice-cream and you will wonder why this wasn’t presented to you any earlier.
2 cups milk powder
2 tablespoons white flour
2 tablespoons semolina
1 1/2 tablespoons ghee
1/4 cup + 2 tablespoons warm milk
3/4 teaspoon baking powder
for stuffing
1/2 cup bundi ( approx)
Roll the bundi into small marble size balls and set aside.
for syrup
2 cups sugar
2 cups water
few strands of saffron
1/2 teaspoon cardamom powder
In a large pan, add water, sugar, ground cardamom and saffron. Bring it to a boil.
Let the syrup boil for a few minute then remove it from the heat.
Stir the syrup until the sugar is dissolved and ever so slightly sticky.
Set the syrup aside to cool.
Ghee for frying.
In a bowl, mix all the above ingredients and mix well. Add little milk at a time to make soft dough. ( if the dough is sticky apply little ghee in your palms) Divide the dough into approx 15 equal portions. Take the jamun mixture and flatten with your palms and place the bundi in the center, gather the sides of jamun dough and roll into a firm ball. Heat the ghee in a frying pan / kadai on a medium heat. Place the jamun in a frying pan, few at a time as jamun will expand. While frying, keep rolling the jamuns around until cooked and browned. Place the jamuns in the syrup for about 5 to 6 hours. Remove from the syrup, and serve with ice cream.
jikoni 