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| Bread Jamoon, simplest sweet, ready in just under 20 minutes. |
Our friend moved to New Jersey.
Now, that statement is definitely not related to any recipe you say?
You would be so wrong about that.
See, what happened was that he couldn't carry all his stuff with him; so he left us with most of the contents of his fridge, which included a half-finished tin of Rasgullas.
My sweet-toothed hubby, +Vasistha kj finished off the half which was leftover, in just about 3 days.
That is to say, the rasgullas were finished. The syrup, on the other hand sat in our fridge for a couple of weeks more. It was too sweet to be eaten directly and I was too chicken to waste good food.
The second time I had to rearrange the fridge contents to make space for the veggies and the usual left-overs of the day, I was pretty frustrated with the whole process of take them out, put back in and repeat.
Seeing my plight Vashu said: "Do something with that sugar syrup. Either throw it or reuse it."
Hearing that, I rooted through my brain looking for some recipe. Voila! Something a long lost girlfriend once had done popped into my mind.
So, here's what I did:
Ingredients:
A sliced bread loaf (Sweet white bread, a bit firm would be best)
Leftover sugar syrup (Could be from rasgullas, jamoons or any bengali sweet), preferably a little thick
Vegetable or sunflower oil (tasteless oils work better, so that rules out groundnut oil)
Knife
Tissue paper
Method:
Cut the bread slices into squares (about 1 or 1.5 inches)
Heat sufficient oil in a shallow vessel till it starts smoking slightly.
Fry the bread slices in hot oil on low flame till they turn golden brown.
Spread out the fried bread squares on tissue paper to drain the excess oil.
Dunk the fried bread into the sugar syrup for a minute.
Serve hot or cold, tastes good anyway.
Simplest thing in the world! :) :)
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