RUSK JAMUN

RUSK JAMUN

Ingredients:
Thick milk rusk-1 packet(300-400gm)
Sugar-1 cup
Water-1 cup
Rose water- 1-2 tsp
Saffron -for garnishing
Fried nuts(optional)-for garnishing
Oil-for deep frying

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

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

 6.Place the fried rusk in a tissue to absorb any excess oil.
7.Transfer them to the prepared syrup,leave in for few minutes and place in a separate tray.
              
8.Repeat the same for the left over rusk.
9.Leave for 2-3 hours for the syrup to be absorbed into the rusk for a tastier dessert.
10.Garnish with fried nuts and serve for a rich taste.

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