There's a lot you can do with jamoon mixFood Fix

Jamoon mix can be used to make other dishes, apart from jamoons. With a little innovation and imagination, extraordinary recipes can be invented to the delight of family and guests.

Dry jamoon with sago

Ingredients: Jamoon mix - 1 cup; sago (soaked for 1 hour and squeezed) - ½ cup; sugar powder - ½ cup; badam powder - 2 tablespoons; cardamom powder - 1 teaspoon; oil to deep fry; saffron - a few petals; cold water to mix.

Method: Mix the jamoon powder, cardamom powder, badam powder, with cold water and make it into a soft consistency. Keep aside. In a plate keep the squeezed sago pearls. Make small jamoon balls, roll in the squeezed sago. Heat oil in a kadai on a medium flame, fry the jamoons to a golden colour. Drain. Coat with sugar powder liberally. Decorate with saffron petals. Pearl-studded jamoons are ready to serve.

Sev with jamoon mix

Ingredients: Jamoon mix - 1 cup; rice flour - ½ cup; chilli powder - ¼ teaspoon; ajwain powder - ½ teaspoon; salt to taste; oil to deep fry; cold water to mix; chakli presser to make the sev.
Method: Mix all the ingredients by hand in a mixing bowl, except oil. Add water and mix the ingredients to a soft consistency. Heat oil in the kadai on a medium flame. Fill the chakli presser, putting the sev slide on. Make sev with the mixed jamoon dough. On a small plate smeared with oil, press small sevs. Slip the sev carefully into the not too hot oil. When golden brown, remove fast and drain. A tasty snack is ready for tea time. Store in an air-tight container.

Jamoon mix vada

Ingredients: Jamoon mix -1 cup; aloo (cooked, peeled and mashed) - ¼ cup; fresh coconut gratings - ¼ cup; rice flour - ¼ cup; green chillies - a few; onions (cut into small pieces) - 1 tablespoon; cashew nut pieces - a few; sago (soaked and squeezed) - 2 tablespoons; salt to taste; oil to deep fry; cold water to mix.

Method: Mix all the ingredients (except the sago) with water to a vada batter consistency. Heat oil in a kadai over a medium flame. Make lemon sized balls from the dough, roll it in the sago and flatten into disks by hand. Fry to a golden colour in oil, drain and serve hot with tomato sauce. A tasty evening snack with hot tea or coffee.