Rusk jamun

Name: Rusk jamun
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 1 packet Thick milk rusk; 1 cup Sugar; 1 cup Water; 1-2 tsp Rose water; Few strands Saffron -for garnishing; As required Fried nuts(optional)-for garnishing; As required Oil-for deep frying

Fhami(Blogger) @cook_24384712

Lip smacking quick dessert

Fhami(Blogger) @cook_24384712

Lip smacking quick dessert

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Ingredients

8-10 servings

1 packetThick milk rusk
1 cupSugar
1 cupWater
1-2 tspRose water
Few strands Saffron -for garnishing
As requiredFried nuts(optional)-for garnishing
As required Oil-for deep frying

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Steps

1

In a kadai, add sugar and water and mix well. Let it boil in medium flame until u reach a 1 string consistency or even little lesser than that.
Add rose water and saffron and stir well.
2

In another kadai,add oil and heat it. Add the rusk 1 or 2 at a time and deep fry them for few seconds in low flame on each side without burning them.
3

Place the fried rusk in a tissue to absorb any excess oil. Transfer them to the prepared syrup, leave in for few minutes and place in a separate tray.
4

Repeat the same for the left over rusk. Leave for 2-3 hours for the syrup to be absorbed into the rusk for a tastier dessert. Garnish with fried nuts and serve for a rich taste.
5

Note:
•Make a thin sugar syrup as it would be easier for the rusk to absorb.
•Don't over-fry the rusk as it would absorb more oil.
•You can even shallow fry or dry fry with oil or ghee if you want to make it less oily