Gulab Jamun

Gulab Jamun…. Oh my God! My mouth is already watering thinking of a hot hot gulab jamun melting in my mouth. Gulab Jamun is one of  my favorite sweet. 

This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, ice cream etc. It is one common sweet for all occasions. Now a days, ready-made Gulab jamun mixtures are also available in the market, all you have to do is knead it, fry it, soak and gallop. The easiest way…. Isn’t it??

Gulab Jamun – the name itself tempts us very much right?  It is the most easiest sweet recipes that we can make for any occasions like birthdays, anniversaries or any celebration.

Here comes the method of making Gulab Jamuns:-

Ingredients:

·         Milk powder - 1/2 cup - I used non-fat instant milk powder

·         All purpose flour - 1/4 cup

·         Ghee - 1 tbsp

·         Baking soda - 1/4 tsp

·         Milk - 1/4 cup - more or less as needed to make the dough

·         For sugar syrup

·         Sugar - 1.25 - 1.5 cups - adjust to the desired sweetness

·         Water - 2 cups

·         Cardamom - 2 pods or use Rose White essence -1tsp

Method

1. If the milk powder is coarse, powder it finely using a coffee grinder or Indian mixie.
2. Take the milk powder, all purpose flour and baking soda in a bowl. Mix well.
3. Add ghee to it and mix well.
4. Add milk little by little and make a dough. The dough will be very sticky. Knead it for a few minutes.
5. Meanwhile, get the sugar syrup going by taking water, sugar and cardamom pods in a vessel. Bring to a boil and simmer for a few minutes. Turn the stove off. I made sure the syrup was warm when the balls were added.
6. Form small balls from the dough. As long as the balls do not have open cracks we are good. Try to keep the balls as smooth as possible.
7. Heat oil and deep fry the balls. Add 5-6 balls at a time. The ball should stay in the base of the vessel for at least a minute before rising to the surface. Keep turning the balls to cook them evenly. It took around 5 - 6 minutes for a batch.
8. Drain the balls and allow to cool for a few minutes before adding to the sugar syrup.
9. Add the balls to the warm syrup and wait for at least an hour for the balls to absorb the syrup and swell up. Then they are ready to be eaten.

Notes

1. Temperature of the oil is very important. If it is too hot, the inside will not be cooked and the ball will brown very fast. The temperature is right when the ball that is added to the oil stays at the bottom for close to a minute before rising up to the surface.
2. Do not overcrowd the vessel. Each ball needs attention, so add 5 – 6 per batch.
3. Once it rises up, keep turning it to evenly cook on all sides. It took 5-6 minutes for each batch to cook. Do not try to speed it up and keep the heat low always.
4. Keep the sugar syrup warm when the balls are added to it.
5. Remember to make small balls from the dough because they will swell up during deep frying and further more after absorbing the sugar syrup.
6. Allow the balls to cool for a few minutes before adding to syrup.

This recipe is from cooksjoy.com

I enjoyed clicking this jamuns and excited too to post this recipe.

   

 This post is dedicated to all the jamun lovers . Enjoy it...

Panna Cotta - Vanilla Panna Cotta with Mango Mousse & Kiwi, Mango Glee

Panna Cotta is an Italian dessert that literally means "cooked cream". This is one of the simplest and most crowd-pleasing dessert made with just a few ingredients; cream (and/or milk), sugar, and vanilla that are set with gelatin. 

I describe panna cotta as a creamy eggless custard-like pudding has a rich flavor and silky smooth texture that takes just minutes to prepare. 

It’s a great dessert to add to your dinner-party as it  can be made ahead, and is well suited for individual servings, stunning to look at, and delicious to eat. And it’s easy to infuse this basic recipe with different flavours. My favourite variation  is below.

VANILLA PANNA COTTA WITH MANGO MOUSSE AND KIWI MANGO GLEE

So here we go:…

Making of vanilla panna cotta with mango mousse and kiwi glee:

Panna Cotta

Ingredients

1. Unflavored powdered gelatin – 1tbsp

2. Cold milk – 1/4cup

3. Heavy whipping cream or thick cream -2 ¼ cups

4. Granulated sugar – ½ cup

5. Vanilla extract – 1/2tsp

Method

To start, have ready six small wine glass/ceramic bowls/custard cups or other small dessert cups.

In a small bowl, sprinkle the gelatin over the cold milk and let this mixture sit for about 5-10 minutes. It will soften, swell and become spongy. Meanwhile, combine the cream and sugar in a medium saucepan and bring it just to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the pan from the heat and stir in the gelatin mixture. Stir over low heat until you no longer see any gelatin particles. Stir in the vanilla extract. Pour the cream into the dessert cups (if you are layering it then pour only 1/3^rd of the glass.) and place in the refrigerator to chill for 2 to 4 hrs, or until set. (For tilting effect – see the last part)

For mango and Kiwi Glee layer: (you can try with other fruit juices or puree also,

1. Mango Puree - 1 cup (I used Almarai Pure thick Mango juice and for Kiwi I used Kiwi juice)

2. Sugar – 2tbsp (Add only if using unsweetened puree)

3. Gelatin – 2 tsp

4. Cold water – 6tbsp

Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes. Add sugar in mango puree and heat till sugar is dissolved, (if using sweetened puree, just heat the puree a little bit). Remove from heat and pour the mixture over the gelatin and stir until gelatin is dissolved in the mixture. Let the mixture cool for 2-3mintues close to room temp (if you are planning on layering on top of Panna Cotta, a hot mixture will heat up your chilled Panna Cotta. So pour only after the mixture is completely cool.) Pour on top of Panna Cotta to next 1/3^rd of the glass and refrigerate for 5- 6 hrs.

Mango Mousse:

1.   Mango puree – 1 cup (you can use thick mango juice too)

2.   Sugar  - 5 tbsp ( use only if using unsweetened mango puree)

3.   Whipped cream – 2 cups

4.   Gelatin – 2 tsp

5.   Cold water – 6 tbsp

Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes. Heat mango puree and sugar till it dissolved. Pour over gelatin and stir until gelatin is dissolved in mixture and fold in the whipped cream and allow it to cool. Pour the mixture in a piping bag and fill the glasses till top and cool for 5 – 6 hrs.

Tilting Effect

Pour the Vanilla panna cotta  till the glass is 3/4 full. Keep this in the refrigerator for 2 hours till it sets. If you are going in for the tilted look, you will need an egg carton or cupcake tin etc. Place the glass in the egg carton in such a manner that it is tilted sideways. Slowly pour in the panna cotta mixture till it is three quarters full. Leave to set in the refrigerator.

After 2 hours, remove the panna cotta from the fridge and change the position of the glass if you want a V shape effect and pour the mango glee 1/3^rd of the glass. Return the glasses to the fridge so that it sets completely. When it sets, repeat the same method for kiwi and for the mousse. This dessert can be made upto 2 days in advance. It makes for a delicious dessert.

It's a very tasty dessert! Enjoy ... 

Mudslide and Brownie Trifle

Do we have any Kahlua fans here? Then here comes the amazing and delicious trifle! with Kahlua and vanilla pudding with Bailey’s Irish Cream.

Who doesn't love brownies and to make it even more appealing try layering it with chocolate pudding, vanilla pudding with Bailey’s Irish Cream, and Kahlua! Then top all that off with a few roasted almonds and you have a delicious trifle. See below for the full recipe. Enjoy!

Ingredients:

Chocolate Pudding with Kahlua Layer:

• 1/3 cup cornstarch
• 1/2 cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1/2 cup plus 4 tablespoon of  Kahlua
• 1 tablespoon vanilla extract

Vanilla Pudding with Bailey’s Irish Cream Layer:

• 1/3 cup plus 1 tablespoon cornstarch
• 1/2 cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
• 2 tablespoon vanilla extract

Brownie and  Almond Layer:

• 1 1/2 cup of crushed brownie crumb
• 3/4 cup of finely chopped almonds

Instructions:

Chocolate Pudding with Kahlua Layer:

1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add Kahlua and stir to combine. Add vanilla and stir to combine.

Vanilla Pudding with Bailey’s Irish Cream Layer:

1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.

Assembly:

1. Fill pastry bags with each flavor of pudding.
2. Pipe a chocolate layer onto bottom of glass.
3. Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
4. Pipe vanilla pudding on top of brownie and almond layer.
5. Continue layering by repeating steps 2-4.

Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds.