Jamun with Stewed Strawberries and Balsamic Vinegar

By Jehangir Mehta

Serves 6

Syrup:
5 cups water
1 ½ cups sugar
15 parts cardamom, crushed

Dough For Jamun:
1 cup milk powder
2 tablespoons all purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
2 ounces milk
1 tablespoon condensed milk

Stewed Strawberries:
1 pint of strawberries
½ cup balsamic vinegar
1 pint fresh small strawberries, cleaned

1. Mix all the dry ingredients together. Whisk the milk and condensed milk together. Then, slowly pour over dry ingredients in a food processor to form the dough. Make balls the size of small marbles. In a medium sauce pot, warm 2 2” of oil to 230 degrees. Add the balls and fry them till golden brown. Place in syrup and refrigerate

2. Reduce the strawberries to puree with the balsamic to a very thick syrup consistency over a medium flame in a sauce pot. Add the fresh strawberries in the syrup and stew for approx 7-10 minutes over a low flame. Switch off. Cool and refrigerate.

3. Place 2 jamuns on a plate, drizzle strawberry sauce around the plate and place 1 tablespoon of strawberries on the side.