Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts

Friday 29 May 2020

MELT IN MOUTH GULABJAMUNS/நாவூறும் குலாப் ஜாமுன்/गुलाब जमुनस









 
Gulab Jamuns are milk solid based sweet, popular in India, Nepal, Pakistan, Maldives, Mauritius, Fiji, South Africa and the Caribbean countries. Gulab jamuns are literally translated as Rose berries, Rose refers to Gulab and berries means purple coloured berries.

It is traditionally made from Khoya that is reducing milk to the consistency of a soft dough. Modern recipes of Gulab jamuns call for dried milk powder instead of khoya. It is often topped with fakes of Pistachios or Almonds with saffrons.

How can we make Lucious Gulab jamuns at home?

  • Before we are going to prepare, the important tips and tricks we should go through.
  • The dough should be firm and soft but pliable and should not feel dry. If it dry, add little milk to work the dough again to form no crack balls.
  • We should heat the ghee or oil or oil+ghee on medium flame till a bit of dough dropped in comes up at once, Then the heat is reduced to the low level. Maintain the low-medium heat, we should deep fry the dough balls.
  • We should make sticky sugar syrup.
  • Once the syrup is ready.  switch off the flame.
  • Once the fried balls take out and collected on a dry plate we have to wait for five seconds and drench all the balls into the sugar syrup.
  • We need not reheat it again.
  • Allow soaking in sugar syrup for an hour and serve. 
Ingredients:

Semolina 1 tbsp
Water  1 tbsp
Milk powder (Nestle)  one bowl/200 gm
All-purpose flour/Maida 1 tbsp
Baking powder 1/2 tsp
Homemade butter at room temperature one tbsp
Boiled milk at room temperature 3 tbsp
OIl/Ghee to deep fry
Sugar 450 gms
Water 2.5 cups
Cardamoms 4-5 pcs
Saffron one pinch optional
Half lemon

Procedure:

Step one:

Soak Semolina with one tbsp water.
Set aside for 10 minutes
Mix the milk powder, All-purpose flour and baking powder in a dry mixing bowl.
Mix well to combine.
Add butter and mix to crumble.
Transfer the soaked Rava paste to the mixture.
Combine.
Add milk a little by little while kneading.
We have to very careful in adding the milk.
We should add milk until soft pliable dough.
Once we attained soft dough, stop adding the milk.
Keep covered for 10 minutes.
Make grapefruit-like balls and place them on a dry plate.

Step Two:

Heat the vessel containing sugar and water on high flame.
Bring to boil until sticky sugar syrup.
Add cardamoms split to the syrup.
We may opt for saffrons one pinch in this stage.
Squeeze lemon juice and stir to combine.
Switch off the flame and set aside ready.

Step Three:

Heat the oil or ghee or oil+ghee mixture to a deep-fry temperature.
Check the oil temperature by dropping a small bit dough.
If it rises to the top, reduce the heat to low-medium
Lower all the balls one by one carefully in hot oil.
Allow frying until golden brown.
Drain the oil and collect them on a dry plate.
Wait for five seconds only.

Step Four:

Lower the fried balls into the hot sugar syrup.
No need to reheat the syrup with balls again.
Let the balls soaked for one hour.

Transfer some balls in a glass bowl.
Garnish with Almond flakes.
Drizzle with the remaining sugar syrup

Ready to serve hot/cool/room temperature.
Enjoy the Luscious dessert!

 












    

Sunday 2 February 2020

BADAM KHEER/ALMOND KHEER/RABADI/பாதாம் பாயசம்



Just greet your dearest friends and lovable relatives with this irresistible Almond Kheer. This is one of the most delicious desserts across all the states of India. For any special occasions like wedding, marriage parties loved ones' Birthday Celebrations, Family get-together or friends meet, Almond kheer is a must and the most loved drink by all. 

Kheer is widely known as Payas/Payesh in Northern states of India whereas it is known as Payasam in Tamilnadu.

The kheer can be served hot/warm or chilled. 

Cooking Time 45 minutes 

Yield:  four servings

Ingredients:

Almonds 100 gm
Boiling water as needed for soaking.
Fresh cow milk 750 ml
Cold milk 50 ml
Cardamom seeds crushed 1/2 tsp
Saffron strands 15-25 pcs {not mandatory}
Sugar 200 gms
Cashew flakes 2 tbsps
Raisins 15-20 pcs
Fresh Cow ghee 2 tbsps

Procedure:

Soak almonds in boiled water for 30 minutes.
Blanch the outer skin and keep ready to grind.
Bring to boil 750 ml of fresh cow milk on medium heat.
Lower the flame and let boil until the milk reduced to 500 ml.
Keep on stirring.
Add saffron strands
Add 200 gm sugar. Once the milk reduced to 500 ml, 
add fried-cashew flakes and raisins in fresh ghee.
Add freshly crushed cardamom seeds 1/2 tsp and stir to infuse the flavour.
Done.
Turn off the heat.
Almond kheer is ready to enjoy.

Thursday 9 January 2020

அவல் கேசரி/AVAL KAESARI/POHA SHEERA/BEATEN RICE SWEET



Aval kaesari is an easy to make delicacy that can be served as offering during festival celebrations or family get together or any other auspicious family occasions.

Ingredients we need:

Aval/Poha/Beaten rice 200 g
Sugar 175 g
Fresh Ghee 4 tbsps
Freshly cardamom seeds crushed 8 pods
Edible camphor a tiny bit crushed
Raisins 10 pcs
Broken Cashews 20 pcs
Saffron strands 8 pcs
Water 500 ml

Procedure:

Dry roast Aval/Beaten rice/Poha
for 5 minutes on medium heat.
Set aside to cool down.
Grind to a coarse textured powder (Rava texture)
Bring water to a rolling boil on medium heat.
Add one tbsp ghee, kaesar powder and saffron strands.

Once the water starts boiling, add poha powder keeping on stirring constantly.
Let the powder cooked soft.
Add sugar and fold several times to combine.
Add 2 tbsps ghee and cook all the ingredients combine and non sticky on low heat.
Fry the cashews and raisins in one tbsp ghee until golden brown in a separate tempering pan.
Transfer the fried  ingredients to cooked poha.
Fold to incorporate.
Final touch of adding flavour is the sprinkling of cardamom seeds powder to be given.

Poha kaesari is ready to be served.







Monday 3 July 2017

ALMOND RAVA KAESARI

Ingredients:

Semolina/Rava half a cup
Almond powder with skin  half a cup
Sugar 3/4 a cup
Fried cashew four
Ghee half a cup
Crushed cardamom two
water three cups
Kaesar color orange one pinch
Edible camphor quarter pinch


Procedure:

Heat the frying pan with one spoon of ghee over a low flame.
Add cashews and fry for a while until the cashews turn golden brown.
Take away the fried cashews and roast rava in the same ghee with the addition of half a spoon of ghee for a few seconds.
Heat the separate pan with one spoon of ghee, kaesar color powder and water up to boiling.
Add rava little by little to avoid lumps.
Allow cooking until the rava absorbed water and turned to a semi-mass consistency.
Transfer the almond powder, and sugar.
Stir well until all the ingredients incorporated well.
Stir well constantly to avoid burning at the bottom of the pan.
Add ghee little by little.
Stir well in low flame until the glossy consistency reached.
Remove from the flame and set aside to get warm temperature.

Serve warm kaesari in a banana leaf and enjoy its unique aroma and the supreme taste.😍😊

















Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...