Food recipes

INDIAN FOOD

1.GULAB JAMUN RECIPE WITH MILK POWDER(SWEET ITEM/VEGETARIAN)

INGREDIENTS

For the gulab jamuns

1 cup milk powder (Use ful fat milk powder)
¼ cup all purpose flour or maida
1 tsp oil or ½ tsp ghee
A pinch of salt (optional)
A pinch of baking soda
1 to 2 tbsp yogurt
A few piece of sweet Makhana/Elaichi Dana
A few blanched pistachio or almond slices for garnishing

For the sugar syrup

2 cups water
1.5 cups sugar
3-4 green cardamoms, husked & crushed or powdered
A pinch of saffron (optional)
1 tsp rose water (optional)

STEP BY STEP GULAB JAMUN RECIPE WITH MILK POWDER

STEP 1. PREPARING GULAB JAMUN DOUGH BALLS

First sieve dry ingredients into a mixing bowl (milk powder, plain flour and baking soda).
Mix in yogurt and ghee and start to mix the ingredients lightly to make soft sticky dough. Check the consistency of dough.

Now pinch small portions and put 1 piece of elaichi dana in the middle and bring the sides up around it, rolling it into a smooth ball about the size of a large walnut

Make sure there are no cracks on the surface else the ball will break when it is being cooked. Shape the rest of the dough similarly.

STEP 2. PREPARE SUGAR SYRUP

Meanwhile to a saucepan add sugar, water and crushed cardamom pods and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5 minutes. (No string consistencies needed). Then remove from flame and add a drop of rose essence, set aside.

STEP 3. FRYING THE GULAB JAMUN

Place a frying pan on flame and pour oil to deep fry the balls.
Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. Do not over crowd the pan. And check that the flame is in low mode.

The balls will sink to the bottom and then it will gently rise up. Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly.

Remove balls from flame and place on a tissue paper to remove excess oil.

Once they turn golden brown, remove them from oil with a help of a slotted spoon and transfer them to the prepared sugar syrup.

The Gulab Jamun should rest in the sugar syrup for at least 1 hour before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats.

You can serve these delicious melt in mouth Gulab Jamun warm, cold or chilled on their own, garnished with pistachio. I served them warm with a scoop of cold ice cream.

TIPS

• Temperature is crucial: Never fry the balls in hot oil, the oil must not be too hot nor too low in temperature, a medium temperature will be the best. If you fry the gulab jamun at high temperature the outer portion will brown soon, but the inner portion will remain uncooked. Also do not crowd the pan, fry them in batches.
• Make sure that you don’t over knead the dough as we don’t want the gluten to form. It should have crumbly texture. If you over mix the dough then the gluten formed will make the mixture dense and the gulab jamuns will not absorb the sugar syrup well.
• Be accurate at the measurement of ingredients.
• Sugar syrup must be warm when you drop jamuns into it.
• For best result use ful fat milk powder (I used nido milk powder).
• The trick to make gulab jamuns soft and juicy, add vinegar to the dough. The acids in vinegar, when combined with baking soda, will make the jamuns airy and soft so they absorb the sugar syrup better. They will also be lighter and less dense than khoya gulab jamun.

2.Milk / ksirera Sweet

Made a lot easier, but a lot of patience it takes to build ksirata: P

Materials : 1. 1 liter of milk (fluid milk and milk powder and I merged together) II. Sugar 3. Ghee 4. A little pistachio frill

Recipe:

Strait: A pot is very less milk will be to dense in. When the "khir" is prepared he will be shaking with the sugar. Many frequent shaking like vessel will not take the floor. ''khir'' and sugar mix more often when the vessel floor will leave then pour all write down to be a little cold flipped through day.

More heat will be able to make sandesh if not, hands will be burned. While the "khir" is a little bit hot take some ghee on your hand and try to give shape or use ghee on forma and then give the "khir" mix by printing it has made the sandesh.

          3.Split Pea Barfi or Halva

Ingredients:

2 cups split pea

6 cups milk

1 cup dried milk

1 cup water

1¾ cups sugar

2-3 cardamom

3-4 cinnamon, every concerning in.

½ cup butter or clarified butter

Pinch of saffron (optional)

Cashews, raisins for garnish (optional)

Steps:

1.Soak split pea in water for a minimum of two hours.

2.Wash and boil split pea beginning with four cups of milk.  Add the remaining milk PRN to melt the split pea. you'll not would like all the milk or would like additional looking on the split pea quality.

3.In a kitchen appliance, puree the steamed split pea to a smooth swish paste.  If too dry, you'll ought to add some milk.
4.In a thick flat-bottom or non-stick pan, build sweetening with sugar and water in medium heat.

5.Add split pea puree and saffron.

6.Cook in low heat stirring perpetually, scrapping the pan bottom.

7.Cook till the mixture is sticky and a mass pulls far from rock bottom and sides of the pan.

8.Remove from heat. unfold in a very serving platter.  Let cool.

9.Add cardamom and cinnamon to the sweetening.

10.Add butter/ghee.

11.Cut into diamond-shaped barfi(or the other shape) and garnish with cashews and/or raisins.

Notes :

 1.You may boil the split pea with water instead of milk.  My mother invariably uses milk so I do too.

 2.Make sure the split pea is not too dry once done change of state.  If dry, you may have to be compelled to add milk once pureeing.  However, do not add Associate in Nursing excessive quantity of milk as a result of the change of state time area unit longer to dry up the extra milk.

 3.Use a thick flat-bottomed or non-stick pan for easy change of state and avoid burnout.

 4.As the puree thickens on stove, the halva should be stirred consistently to comprehend a sleek texture.

 5.Few drops of rose-water may well be a nice option to add a light-weight rose flavor to the barfi.