FOR THE JAMUN
- 4 slices of slightly stale white bread (no crusts)
- 4-6 tbsp coconut milk (oat milk could also work)
- Oil for deep frying
FOR THE SYRUP
- 200ml pure Canadian maple syrup (preferably amber syrup for its rich taste)
- 100ml water
- 1 tsp rose water
- 1 tsp cardamom powder
- 1 small handful of saffron
- Pistachios to garnish (optional)
- Roughly break the bread into small pieces. Place it in a bowl with 4tbsp of milk, and combine to form a dough. Add more milk 1 tbsp at a time if needed, until you have a smooth, workable dough.
- Roll the dough into small balls around 4cm, ensuring they’re smooth with no cracks or folds.
- Heat the maple syrup gently in a pan, adding the rose water, cardamom, saffron, and mixing well. After a minute or two, add the water, mix again, and let it all heat together for 5 minutes. Turn the hob off, but leave the syrup in the pan.
- Heat your oil in a deep pan, and drop 4 dough balls in at a time using a slotted spoon. Fry for around 5 or 6 minutes until they have a nice golden colour.
- Remove the balls from the pan and place straight into the syrup, which should still be warm – if it isn’t, give it a little reheat for a few minutes. Let the syrup infuse the balls for 2 hours and then they’re ready to serve. Garnish with some crushed pistachios.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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