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–+ servings

Carrot Jamun

Soft and melt in the mouth carrot jamun infused with carrots and soaked in a cardamom-cinnamon syrup is a delicghtful twist on the calssic gulab jamun.
5 from 1 vote
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Course: Dessert
Cuisine: Fusion
Keyword: carrots, diwali sweets, Jamun, spring recipes, sweets
Servings: 28 jamun

Ingredients

  • 1 cup Carrots Thinly shredded
  • 1 cup Gulab jamun mix
  • 1½ cup Water
  • ½ cup Milk
  • 1½ cup Sugar
  • 1 Cardamom crushed
  • ⅛ tsp Cinnamon powder
  • 1-2 cups Oil

Instructions

  • Heat a thick bottomed pan, add the carrots and milk and cook it for four to five minutes. Cool the mixture.
  • Transfer this to a bowl and add the gulab jamun mix. Kead to a soft dough without over kneading it. Sprinkle a little milk only of needed.
  • Divide it to a teaspoon sized balls. Place them in a single layer and refrigerator for 30 minutes to an hour.
  • To a sauce pot add sugar and water and bring it to a boil. Then simmer for 4-5 minutes. In the last minute add the crushed cardamom and cinnamon. Switch off and remove from the flame.
  • Heat oil in a pan on a low medium flame. Fry the balls until golden brown. Drain.
  • Add the balls immediately into the syrup. Rest for 30minutes to an hour.
  • Serve warm or chill.