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Friday, September 21, 2018

GULAB JAMUN / MILK POWDER GULAB JAMUN

Gulab Jamun is kids all time favorite sweet dish.  But many of us fear trying this delicacy. The main reason being khoya, as it takes lot of time to make it and secondly, many of you like me must be avoiding market made khoya fearing adulteration.


So here is very quick and super easy way of making gulab Jamuns. 

I made instant khoya using milk powder and made gulab Jamuns out of it.

I know many people struggling to get soft and juicy gulab Jamuns. This no-fail recipe will give you super soft and juicy gulab jamuns.

To get the sugar syrup deep inside the gulab Jamuns make sure you don't keep jamuns outside after deep frying instead transfer in sugar syrup immediately, for that make sure your sugar syrup is ready before deep frying the balls. 

Second important tip is to press the jamuns in the syrup till the time they don't stop floating on top. If you don't do so, the syrup will not go deep inside and you will have dry hard gulab jamuns.  

The last but not the least, don't touch the balls while frying instead using spoon or spatula roll the ghee, this will rotate the jamuns and they will not break.  Make sure the temperature of ghee in not at all high.

I don't like the flavour of oil in jamuns so I prefer ghee, you can use oil if wish so.

Yields: 12-14 medium sized Gulab Jamuns
INGREDIENTS 
For Mawa/Khoya
1 1/2 cup milk powder
1 cup milk
1/4 cup ghee

For Sugar Syrup:
3 cups sugar
1.5 cup water
1/2 tsp cardamom powder
few strands of saffron (kesar)

For Dough:
Mawa
2-3 tbsp water


4 tbsp Maida (all-purpose flour)
3/4 tsp baking powder

For Frying
Ghee / clarified butter

METHOD
For Mawa:
Mix all the ingredients mentioned under it and cook on low to medium flame stirring continuously. Once it combine together like a dough turn off the flame. Don't over cook once it combine like a dough else it will become hard. Keep this aside to cool down completely.

For Sugar syrup:
By the time mawa is getting cool down make sugar syrup by boiling sugar and water. Once sugar is completely dissolved add 1/4 cup milk and remove scum if any in sugar.
In clean sugar syrup add cardamom powder and kesar strands.

Turn off the flame and keep it aside.

For Dough:
Take cool mawa, add maida and baking powder in it. Mix well to combine all the ingredients, after adding maida dough will dry but soft. This is what we want, now to make the dough moist add water little by little in the dough I started adding 1/2 tsp at a time and kneaded the dough again. I used total 2 tbsp water to get soft and moist dough.

Now keep the dough aside for 5 minutes.

Take small sized balls and roll it round.

Keep ghee on low flame to make it warm. Make sure it's not hot.

Drop the balls and fry them on low flame only. Don't fry on medium or hot flame.

Move the ghee in circular motion with the help of spoon, don't touch the balls, else it will break, moving ghee with spoon will automatically move the balls and help them in turning too. Once it turns brown immediately transfer the hot balls in ready sugar syrup.

Now here the below step is very important.

Once you transfer them in sugar syrup with the help of spoon press the balls in sugar syrup till the time they stop floating up and settle down in syrup. This is very important step else your jamuns will remain dry from inside and will not absorb syrup later.

Repeat the process with other jamuns.

If you find ghee has become too hot turn off the flame for 2-3 minutes and then start frying again.

Keep jamuns in sugar syrup for minimum 4-5 hours and serve hot!

Pictorial:


1. Mix together milk powder, milk and ghee












2. Whisk well to get lump-free batter.












3. Transfer in non-stick pan and cook while stirring continuously
.










4. Turn off the flame at this stage (when it combines together as dough). Keep aside to cool down completely.

 







5. Mix together sugar and water.

 







6. Bring it boil, add little milk to remove scum if any.










7. Transfer in serving bowl, add kesar, cardamom powder and keep aside.











8. Take mawa and add maida and baking powder.  Mix well.









9. Make a dough.









10. You will see the dough is soft but dry.










11. Before starting to knead,  grease the pan  or working area with ghee else dough will stick around.









12. Start adding water little by little.




13. I added 1/4 tsp of water at a time and kneaded the dough









14. Knead till you get soft and smooth dough.









15. Prepare lemon sized or desired size balls.










16. Drop ball in warm ghee.









17. Don't touch the balls just roll the ghee with the help of spoon, balls will start turning itself.









18. Fry on low flame only.










19. Just keeping rolling the ghee till balls turn golden brown in color.









20. It has doubled in size.









21. Immediately put in sugar syrup.









22. Immediately press the balls with the help of spoon inside the syrup, so that syrup is soaked inside.









23. Once sugar syrup is soaked balls will stop floating and sink inside.


24. Like this.









25. All done. Due to change in camera settings, pics above are not bright.



26. Serve with some chopped pistachio.


 27. Slice and enjoy.














28. You can see the sugar syrup is gone deep inside.














29. Do try these melt in mouth juicy Gulab Jamuns today and share your happiness.


Monday, September 17, 2018

HOT MILK CAKE / WHOLE WHEAT FLOUR MILK CAKE / SPONGE CAKE




Hot Milk cake is a super yummy recipe where in hot milk is added in the batter to give it extra richness and taste.

I have used whole wheat to make it more healthy. When I made this cake second time I added cardamom powder instead of vanilla essence, I just loved the aroma and since then I use cardamom powder in vanilla based cakes, it's not only a healthy option but gives wonderful aroma.


INGREDIENTS
1 1/2 cup whole wheat flour (Atta)
1 cup milk
1 cup powdered sugar


1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup butter
1 tsp cardamom powder or vanilla essence
2 eggs (for egg-less version add 1/2 cup thick curd)

METHOD
Sift together flour, baking powder and baking soda. Keep aside.

In heavy bottomed pan, add milk and butter. Heat milk till butter is melted completely, don't bring it to boil. It should be medium hot. Keep aside.

In other bowl, beat together egg, sugar and vanilla / cardamom powder. You can use hand whisk or electric beater. Add sifted flour. Mix well.

Now add milk, mix well.

Pour in lined baking tray. Bake it at 180°C for 25-30 minutes.

Remove from oven and let it cool down completely before slicing. 

Pictorial:








1. Sift together flour, baking powder and baking soda. Keep aside.









2. In a separate bowl, add sugar, eggs and vanilla or cardamom powder.









3. Beat till everything is well incorporated.










4. Add in sifted flour. Mix well.












5. Add milk and butter in heavy bottomed pan. Heat milk till butter is completely melted.









6. Add hot butter milk in batter.









7. Mix well.










8. Pour the batter in greased cake tin.









9. Bake at 180°C for 25-30 minutes.














10. Slice and serve.














11. Or pack in kids school lunch box.


SOME SUCCESS STORIES:

















Thank you Madhu Mathy for sharing your feedback and tempting pic.

















Thank you Sasmita for sharing your feedback and yummy pic.



Wednesday, August 29, 2018

HANDVO / GUJRATI HANDVO

Handvo is a very famous and healthy breakfast or tea time recipe of Gujarat. Initially I tried  instant handvo made with suji / rava which turned out to be very delicious and it is a quick version of traditional handvo.

As promised in that post, I have come up with traditional handvo, trust me it's much more delicious than instant one.

The best part I liked about this handvo is, that it is a natural probiotic which is good for complete well being. Every week I ensure to make a recipe which has natural probiotic and handvo is one of the recipe in list.

Make sure to divide the batter in two parts and add baking soda just before pouring the batter.


Yields 2 handvo
INGREDIENTS
1 cup rice
1/2 cup Chana Dal
1/4 cup toor Dal/ arhar Dal


1/2 cup curd
1/4 cup turmeric powder ( haldi powder)
1/2 inch grated or finely chopped ginger
1/2 cup grated carrot
1/2 cup grated bottle gourd
1 medium sized chopped onion
1/2 tsp sugar
2 tsp baking soda or eno
1/4 TSP hing (asafoetida)
2 tsp lemon juice
1 TSP mustard seeds
1 TSP White sesame seeds
1 TSP black sesame seeds
Handful curry leaves
Salt and green chili to taste

METHOD

1. Wash and soak rice and all dals overnight.

2. Drain the water and transfer in blender jar, add curd and blend to make fine paste. It will be difficult to grind the complete mix at one go, so do it in 2-3 batches and then mix all. If required add 2-3 tbsp of water. Make smooth paste.

3. Add salt and keep batter to ferment for 8-9 hours or till it rises well.

4. Once batter is nicely fermented, add chopped onion, grated bottle gourd, grated carrot, finely chopped coriander leaves, ginger, turmeric powder, sugar, hing and lemon juice. If batter is too thick add some water, make sure not to make the batter thin or flowing, I added 1/2 cup water.

5. Divide the batter in 2 equal parts.

6. Heat oil pan, add mustard seeds, sesame seeds, let it splutter on low  flame, add curry leaves.

7. Keep one part of the batter ready. Once you add seeds to splutter, that time add baking soda or eno in it. Mix well, immediately pour over seeds. Reduce the flame to low. Cover and cook it for 7-10 minutes. For me it took 10 minutes. Check after 7 minutes. The upper crust should be cooked and not liquid.

8. Now keep plate on pan and turn the pan upside down to get the handvo out.

9. Now again add oil, let all the seeds splutter. Add curry leaves. Slide the handvo back in pan. Cover and cook for 5 minutes.

10. Transfer in serving plate and enjoy.

Pictorial:







1. Mix together rice and all the dals mentioned above.








2. Wash and soak overnight.








3. With curd grind in batches to make smooth paste.








4. Transfer in deep bowl and let it ferment for 8-10 hours.








5. After 10 hours.  Divide batter in 2 parts.









6. Take grated vegetables. 










7. Add in one part of batter, vegetables,onion, salt, turmeric, hing, sugar and lemon juice.








8. Add half cup water. 








9. This is the consistency we require. 








10. Heat oil in pan, add mustard seeds, sesame seeds and curry leaves.









11. Add soda. Mix well. 








12. Pour the batter.








13. Cover and cook for 10 minutes.








14. It should be cooked from top. 








15. Touch and check, it's not sticky.








16. Keep the plate on top.








17. Turn the pan upside down.








18. Add add some oil in pan, splutter the seeds and slide pack handvo.









19. Cover and cook for more 5-6 minutes.








20. It's done from the other side too.








21. Slice and serve or pack in school lunch box.













22. It's done.













23. Slice and serve.













24. It's super healthy and super yum.