Instant Jalebis

#Repost @flavours_of_food with @repostapp
・・・
Sweet never hurts....😁
Homemade Jalebis are Best....
😉😉
Recipe is already on YouTube channel!! #linkisinbio

Published on Apr 21, 2017

Ingredients- for 20- 25 jalebis

Maida\Refined flour- 3\4 cup
Dahi- 2 tbsp
Baking Powder- 1\4 tsp
Yellow food color  1\4 tsp
Water to make a smooth batter
Oil to cook (for sugar syrup)
Sugar- 1.5 cup
Water- 3\4 cup
Kesar- 6-7 strings (dissolved in milk) (optional)
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Mawa Coconut Gujiya (Pastry)

Mawa Gujiya from

 Revi''s foodograph

My variations from her recipe

 

Yields 11 or more dependso onot the sizes.

Ingredients

1. Oil - For frying

For Dough

1. All purpose flour - 3/4 Cup
2. Semolina/Sooji/Rava - 1 Tbsp
3. Ghee - 1 Tbsp
4. Salt - a pinch
5. Warm milk - 1/3 Cup
6. Water - as needed

For Filling

1. Mawa/Khoya - 1 Cup
2. Freshly grated coconut or dessicated  - 1/3 Cup
3. Almonds - 10 (Skinless and sliced)
4. Pistachios - 10 (Skinless and sliced)
5. Cashews - 10 (roughly chopped)
6. Raisins - 20
7. Cardamom powder - 1/4 tsp
8. Saffron essence or strands
9. Sugar - 1/4 cup

For flour paste

1. All purpose flour - 1 Tbsp
2. Water - 2 tsp

For Sugar syrup

1. Sugar - 1/2 Cup
2. Water - 1/2 Cup
3. Rose essence - 2 drops
4. Saffron strands - a large pinch
5. Lemon extract - few drops (Optional) as the syrup does not crystaliseý

Instructions

1. Take the flour in a mixing bowl, add sooji, ghee, salt to it and rub them with your hands to get them well combined. You will get a crumbly mix.
2. Now add the warm milk, sprinkle water (if needed) and mix to get a smooth dough. I added about 1/2 tsp of water. Keep the dough covered with wet cloth for about 20-30 minutes.
3. Meanwhile we will start with the filling. Heat a pan, add the khoya and saute in low- medium flame until it turns slightly golden brown. By now the oils in them will start to ooze out. Turn off the flame keep it aside and let them cool down to room temperature. .
4. Peel the skin of almonds and pistachio by soaking them in hot water for 5 minutes, and then slice them finely.
5. Dry roast the freshly grated coconut in low-medium flame for a few minutes until it is slightly dry.
6. Now to the cooled khoya, add the roasted coconut, sliced and chopped nuts (preserve some for garnishing), raisins, sugar, cardamom powder and mix thoroughly. Filling is now ready.
7. Prepare a flour paste by mixing flour and water thoroughly.
8. Now we will come back to the dough. Again knead the dough to make it soft. Divide it into small equal sized balls and roll each of them into thin discs. Now place a spoon full of prepared filling at the center of the disc and apply the flour paste to the sides of the disc. Fold to form a semi circle. With the help of your fingers press the sides to get the perfect packing with no gaps. 
9. Then fold the corners of the gujiya as shown below just cut with a pizza cutter to get a perfect shape. You can also give a fork impression on the corners.
   
10. Repeat the same with all the dough balls. Then heat a kadai with oil. Fry the prepared gujiyas in low-medium flame until both the sides turns golden brown by flipping them at regular intervals. Do fry them in batches to maintain the oil temperature. Drain the excess oil on a paper napkin.
11. Now we will move on to the sugar syrup. Heat a pan with sugar, water and stir until the sugar dissolves. Add the essence, lemon extract, saffron and let it boil until one string consistency. Turn off the flame. Now add the fried gujiyas to the sugar syrup. Immerse them such that both sides are coated with syrup. Remove the gujiyas and transfer to the serving plate. Garnish with chopped nuts we had reserved. 
12. Enjoy warm or normal room temp.

Notes

1. - To get the perfect texture, keep the dough covered with wet cloth all the way during the process.
2. - While sauteing both khoya and coconut be careful. They will get burnt easily. So saute them in low-medium flame. Keep stiring continuously till done.
3. - Instead of using fresh coconut and roasting them. You can even use store bought dry shredded coconut.
4. - For the given measurement, I got extra filling in which I can prepare 5 more gujiyas. Do adjust the dough quantity accordingly.
5. - You can also skip coating the gujiya in sugar syrup and enjoy it as it is after frying. However you may want to add extra sugar to the filling.
6. - Adding lemon extract to sugar syrup is to stop crystallizing of sugar after cooling. You can skip, if you are going to consume immediately.
7. - Mawa / Khoya is concentrated milk solids, generally prepared by reducing milk. It is available in all Indian Supermarkets

Ghur or Ghor Para

Gur Para Recipe - How to Make Gur Pare - 

Step by Step Recipe 

If you are looking for more sweet recipes then do check Til Khoya Laddu, Doda Burfi,Rasgulla, Gulab Jamun, Microwave Palkova,Khoya Besan Laddu, Condensed milk Rava Laddu, Kaju Katli and Shahi Tukra.  


Gur Pare / Gud Pare Recipe  
Prep Time: 30 mins    |  Cook time: 30 mins    | Makes: 4 cups 

Ingredients:

• 2 cups Wheat Flour (you can substitute with all purpose flour)
• 1/2 cup Powdered Jaggery
• 1/4 cup Water
• 4 tbsp Melted Ghee
• 1/4 tsp Cardamom Powder
• Oil for deep frying

Method: 

• Take water and powdered jaggery in a bowl.
• Heat until the jaggery dissolves completely.
• Turn off the flame and let it cool.

• Combine the wheat flour and cardamom powder in a mixing bowl.
• Add slightly heated ghee and mix well to get a breadcrumb like consistency.

• Then add the melted jaggery water to the flour and mix.
• Make a firm dough by adding normal water little by little.
• Cover the dough and keep aside for 30 minutes.

• Knead the dough and divide into 6 - 7 equal portions.
• Roll the dough ball into a thick circle.

• Cut the rolled dough into diamond or square pieces.

• Repeat the same process with all the dough portions.

• Heat oil in a pan for deep frying. 
• When the oil becomes hot, reduce the flame to low.

• Gently drop the dough pieces in the hot oil.
• Deep fry them on a low-medium flame until brown color, turn over to fry on both sides evenly.
• Drain them on paper towels and let them cool completely.
• Store in an airtight container.

Gulab Jamun Milk Powder

Gulab Jamun Using Milk Powder | Easy Gulab Jamun Recipe

Gulab Jamuns!!!!! who doesnt love it? Anyone would be a great fan of this yummilicious dessert. This is a very special rich Indian dessert, specially prepared during festive days and on any special occasions. Dumpling like balls are prepared with either milk solids, like Khoya or cottage cheese, or using milk powder and flour, then deep fried and dunked into cardamom flavored sugar syrup. The balls gets soaked in the sugar syrup well and becomes super soft and juicy. Every bite of this scrumptious dessert tastes so heavenly. After the balls soak well, they are served with some sugar syrup in small serving bowls. The preparation is quite tricky, sometimes there might be some difficulty in getting the perfect shaped balls when trying the gulab jamuns for the first time. The balls may either disintegrate in oil or crack open when frying or it might become too hard that they might not get soaked in the syrup. Remember, the correct temperature of the oil, the right amount of baking soda and the ratio of ingredients are the keys to make the perfect gulab jamuns. But after few failure attempts and by experimenting the ratio of ingredients, you can make really perfect gulab jamuns. When you make perfect gulab jamuns right from scratch your joy will be boundless right? and you can definitely brag about it too!! So why wait? Do try this easy to make gulab jamun and let me know your reviews.

INGREDIENTS 

Makes 8 to 10 Gulab Jamuns
Preparation Time - 15 minutes (plus an hour for soaking)

1. Milk powder - Nearly 1 cup [weighed 100 grams (I used Amul milk powder)]
2. Maida / All purpose flour - ¼ cup [Weighed 25 grams]
3. Ghee - 1 tbsp 
4. Baking soda - ¼ tsp 
5. Milk -¼ cup [80 ml]
6. Sugar - 1 cup [weighed 100 grams]
7. Water - 1 cup [150 ml]
8. Cardamom - 3 pods 
9. Rose essence - 1 drop (optional)
10. Oil - For deep frying 

PREPARATION METHOD 

• Take a bowl and mix maida, milk powder and baking soda, mix well and sieve to remove the lumps in it. 
• Add ghee and mix well, once done, pour milk little by little and mix well and knead until it forms a soft sticky dough. 
  
• Now pinch small portions and roll between your palms to make a ball. See that there are no big cracks. Set aside. (grease your palms with little ghee to avoid the dough from sticking to your hands)
  
  
  
  
  
  
• Place a frying pan on flame and pour oil to deep fry the balls. 
• Meanwhile to a saucepan add sugar, pour 200 ml of water, add 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. 
• Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. See that you do not 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.
  
  
   
• After the balls cool down, slide them into the prepared sugar syrup and set aside for an hour or until it softens up well. (see that the syrup is warm when you add the fried balls)
  
  
  
• Serve!! (You can also top with some chopped nuts and serve)

TIP 1: 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 jamuns in hot oil the outer portion will brown soon, but the inner portion will remain uncooked. Also do not crowd the pan, fry them in batches. 

TIP 2: See that you do not add too much of baking soda too. I have heard that adding too much of soda will make the break and disperse in oil when frying. 

TIP 3: You can alter the size of the balls according to your wish. You can also make oval shaped gulab jamuns. 

TIP 4: To make the jamuns more softer you can add a tsp of vinegar to the dough. 

TIP 5: Smoothen/roll your balls well to make sure that they are bit firm and do not crack open easily, else these will easily crack open while frying.

   

Soft, juicy, yummilicious gulab jamuns are now ready!! 




Laxmi from Samayal Diary has awarded me the "Stylish blogger" title. Click here to know more!! Thanks a lot Laxmi.. I really feel so honored!!! 
This award will definitely stay eet 'n Savory)

YOU DESERVE THIS AWARD GIRL.

Peda, Penda, Pera

This recipe i saw on the net by lovely blogger whose name is 
Simi.   I loved her way of making peda or whatever you call as name varies with different tribes.

Instant Peda

If there was a peda - hall of fame, this recipe would be right there. I loved the outcome. It was a tad bit sweet for my better half, i.e if you try and eat three at once. They do get a bit hard when refrigerated, so I have modified the original recipe a bit. It has a low shelf life, you might not have to worry much about that. :) But expired condensed milk is something to worry about,  since it is usually in a tin can, it can get rusted. Well I have some visuals. Am not quizzing you guys to tell me which of these are expired. So watch out, those date are not random numbers.

 No this is not paint.  This has not been photoshopped to enhance color.  I found the old can tucked way back in my pantry, it had expired 7 months ago. Obviously, I was not going to use it but opened it just to see what it looks like. Note to self: read more about food safety in tin cans.

1 can of condensed sweetened milk
1 3/4 cup milk powder
3 tbsp clarified butter/ ghee
2-4 tsp milk
1 tsp cardamom powder
1/2 tsp saffron

Mix the condensed milk and milk powder and mix well in a microwave safe container. Microwave for a minute. Mix well, add ghee, microwave for 30 seconds. Mix again. Microwave for 30 seconds, mix, add milk and microwave again for another minute, stir it in between. Remove, let it cool, preferably keep covered and once you know you can manage the heat. Grease your fingers with ghee, roll them, with a gentle hand. If you think it is too hard, add more milk and microwave for 30sec. Needs refrigeration.

how awesome is that. All the best for more. 

Sev Recipe

Sev is a noodle type crispy snack made from gram flour. It is particularly used in many Indian food and snack preparations as main ingredient or garnishing agent. It can be prepared at home very easily. This recipe uses Sevai Machine to prepare it at home. This machine comes with many pre-fabricated molds to prepare sev of varying thickness. We recommend to use mold which prepares thinnest strands.

 

 

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 cups Bengal Gram Flour (chick pea flour/besan)

1/3 teaspoon Black Pepper Powder (optional)

1 pinch Asafoetida (hing)

1/2 teaspoon Red Chilli Powder

1/3 teaspoon Turmeric Powder

1 teaspoon Hot Cooking Oil (for dough)

1/2 cup + 2 tablespoons Water

Salt

Oil (for deep frying)

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Directions:

1. Sieve the gram flour in a large bowl. Add black pepper powder, asafoetida, red chilli powder, turmeric powder, hot cooking oil and salt and mix well.
2. Add around (1/2 cup + 2 tablespoons) water in small quantities and make smooth and soft dough. Taste for salt and add more if required.
3. Take a sevai machine, fit mold with thinnest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly.
4. Heat oil in a deep frying pan or kadai over medium heat for deep frying. Hold machine over pan, turn handle of machine and press out thin strands into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion (like preparing jalebi).
5. Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown. Drain and take it out using perforated spoon and transfer to plate.
6. 
7. Repeat same process for remaining dough. Let it cool down at room temperature for 10-15 minutes before breaking it into pieces. Store in an airtight container and use it for up to 2 weeks.

Tips and Variations:

• Adjust the quantity of red chilli powder according to your taste to make it more or less spicy.
• Add palak and pudina puree while making dough to make a palak pudina sev.
• Add boiled potato and crushed garlic while making dough for a nice flavor.
• Use same amount of rice flour or both rice flour and gram flour instead of gram flour for variation.

Taste: Salty and mild spicy snack.

Serving Ideas: Sprinkle it over chat, bhel, dahiwada, khaman dhokla, sev khamani, panipuri, poha etc. and make them yummy. You can also use it to prepare Indian chavanu mixture, poha chivda and sev tomato curry.