SWEET DISHES

                     

                      GULAB JAMUN RECIPE

Ingredients:-

For the gulab jamuns2 cups (250 grams) grated mava (khoya)
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder

For the sugar syrup3 cups sugar
a few saffron (kesar) strands (optional)

Other ingredients ghee for deep frying

Method

For the sugar syrup

1. In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
2. Simmer over a slow flame till the syrup is of 1 string consistency.
3. Remove any impurtiies which float on top of the syrup using a slotted spoon.
4. Add the saffron and keep the syrup warm.

For the gulab jamuns

1. In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead ito a firm dough without using any water.
2. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying.
3. Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approx. 10 to 12 minutes).
4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
5. Serve warm. 

                                                                JALEBI RECIPE

Ingredients

For the jalebi batter 1 cup plain flour (maida)
1 tsp besan (Bengal gram flour)
1/2 tsp fresh yeast, crumbled
1 tbsp melted ghee
1 tsp sugar
2 to 3 drops of lemon yellow food colouring

For the sugar syrup 2 cups sugar
a few saffron (kesar) strands
1/4 tsp lemon juice

Other ingredients ghee for deep frying

Method

For the jalebi batter

1. Sieve the plain flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.

For the sugar syrup

1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keep aside.

How to proceed

1. Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1") deep).
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.

                                            
                       KHEER  RECIPE 

Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron.

       

          

Ingredients:

• 1/4 cup rice
• 4 cups whole milk
• 1/4 cup sugar (adjust to taste)
• 6 strands of saffron
• Pinch of crushed cardamom
• 2 tablespoons sliced almonds
• 1 tablespoon sliced pistachios
• 1 teaspoon butter

Method:

1. Use a non-stick frying pan to make kheer.
2. Wash rice, changing water until the water appears clear.
3. Melt the butter in a frying pan on medium heat.
4. Add the rice and stir-fry for 2 minutes.
5. Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
6. Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
7. Turn off the heat.
8. As kheer cools of will become thicker in texture.
9. Kheer can be served chilled or warm.