JAMUN WITH STEWED STRAWBERRIES AND BALSAMIC VINEGAR Jehangir Mehta, Aix New York, NY

	Ingredients
	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

Method

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 saucepot, warm 2” of oil to 230 degrees. Add the balls and fry them till golden brown. Place in syrup and refrigerate

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

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

Serves 6