Oct 23, 2014

Gulab Jamuns - Traditional Indian Sweet

 
May thousands of lamps light up your life
with endless happiness, richness, health & wealth forever
wishing you and your family a very
HAPPY DIWALI
 
 
I was thinking what to make special sweet this Diwali , and my son gives me a nice idea to have Gulab Jamun this Diwali. He also wanted to have coconut balls which he always see in milkmaid ads, but today I decided to go with Gulab Jamuns. The specialty of this Gulab Jamun is ,this will make a small occasion to a special and big one!!! On every kind of occasion, you will find Gulab Jamun in India from North to South, from East to West.
 
 
I wanted to make a soft version of Gulab Jamun and found a recipe which has  mava or khoya mixed in sweet balls. These khoya gulab Jamuns are very famous, its very traditional, typical Indian sweet. And making this special Gulab Jamun this Diwali is a kind of new experiment for me. I am making Gulab Jamun first time, with mava. I am using Chitale's special mava to make this Gulab Jamun. Chitale Sweets is very known and reputed sweet shop in Pune. As now a days, buying mava from any sweet shop can be little dangerous. So, its better to have from reputed and guaranteed sweet vendor. Also, I am using Homemade paneer into this Gulab Jamun to have this soft and sweet balls....Yummy..!!! Mouth watering.....hmmm!!!!
 
 
These Gulab Jamuns are very tasty,yummy and mouthwatering. These can be stored in air tight container for 7-8 days. If you want to preserve it for more days, then keep them in refrigerator.The sweet and small balls are soft inside with mix of paneer and mava and fried with red color outside, dipped in sugar syrup.This is very high fat recipe, but Diwali me sab chalta Hain....So, Enjoy this Diwali with lots of sweet!!!
 
 
Ingredients
 
for the sweet balls

1 cup khoya/mava/evaporated milk
¾ cup grated paneer
3 tbsp maida/all purpose flour
2 tbsp fine sooji/rava/semolina
4 cardamoms/choti elaichi, powdered in a mortar-pestle
1 tbsp milk or add as required
¼ tsp baking powder
oil for deep frying the gulab Jamuns
 
for the sugar syrup

250 gms sugar, about 1 and ¾ cup sugar
1 cup water
1 tbsp rose water
1 tbsp milk
 
Preparation

1.Take mava in bowl and mash it very well, so there will be no lumps.Best way is to grate it, so no lumps will be there.Then mash it nicely.

2.Add grated Homemade paneer,rava,maida,baking powder and cardamom powder to the mava and paneer mixture.Mix it properly.

3.Add milk and gather together to form a big ball, don't knead like roti dough.Keep aside for 30 minutes .If you find miture is too dry , then add little milk to make it soft.

4.Make a sugar syrup by dissolving sugar in water.Heat the sugar solution till it becomes sticky.We need one thread consistency of sugar syrup.Check here for more details of sugar syrup consistencies.

5.Add rose water and put off the switch. Keep sugar solution aside to cool down. While putting Gulab Jamuns into sugar syrup, if it is crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. It will again return to a liquid state.

6.Make small balls from dough .

7.Heat oil on medium for frying. Lower the flame, and put small balls inside oil. Fry balls till it gets nice golden and light brown color and keep rotating them in oil. So they will be fried from all sides.(Flame should be on low to avoid burning of gulab Jamuns and they should get cooking from inside also).

8.Remove Jamuns on kitchen paper towel to remove excess oil.

9.Put all these Jamuns inside sugar syrup in large pan. Large pan should be used to avoid breaking and over crowding of Gulab Jamuns. Continue frying the Jamuns in batches and putting them
in syrup.

10.Keep Gulab Jamuns inside sugar syrup for 2-3 hour so it will get absorbed in Jamuns. OR If sugar syrup is crystalized then warm sugar syrup with Jamuns and give a little stir. Gulab Jamuns will
become soft and increase in size by absorbing sugar syrup. Switch off the flame in 3-4 minutes and keep aside.(Don't stir too much, or Jamuns will break.)

11.Serve gulab Jamuns warm or at room temperature. You can also chill the gulab Jamuns and serve them cold.
 
 
I am serving Gulab Jamuns today at Laxmi Pujan and packed many more for my relatives. My son already started to enjoying them....So, to have with Ice cream , I have to make another batch ;-)
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Oct 21, 2014

Besan Ladoo

Happy Diwali To All Of You !!!

Besan Ladoo
Besan Ladoo
As Diwali is very near now and its first day of Diwali "Dhanteras", we all have done cleaning job of our houses, offices and cars, and so many things.I think Diwali is meant to clean everything, coz whole year we are busy doing our jobs and we avoid or neglect doing this important work, "cleanliness". So, our ancestors have thought to put this job under Dharmic occasion, so we all have to do it compulsorily ;-)
 
Besan Ladoo

Diwali's another meaning is lots of sweets and snacks and we are thinking that what sweets we should make this time. I have so many things in my mind, but as time permits, I have to shortlist it.So, I am making very famous, Diwali sweet, "Besan Ladoo" in my mavashi (mai's) style. My mavashi used to make it all time this ladoo, she doesn't need any occasion to make this, because its her specialty and  whenever guest comes, she always offers Besan ladoo them.
 
Besan Ladoo
 
Ingredients

2 Cups Besan /Gram Flour
1/2 Cup Ghee (Melted)
1 Cup Powdered Sugar
4 Cardamoms /Elachi,  crushed
few dry fruits/pistachios/raisins to garnish
 
Preparation
 
1.Put Melted Ghee in Non Stick Kadaai or Pan on Low Flame.Add Besan and stir continuously for about 10-15 minutes on low flame only.

2.After 15 minutes you will notice the color changes and the besan starts releasing a nice aroma.
 
3.Now,add Powdered Sugar and Elachi Powder and keep stirring the mixture for 4-5 minutes so it does not stick to the bottom of the pan and burns.
 
4.Stop the flame and keep the Pan away from Stove.Keep stirring slowly to avoid lumps.And place it in a tray and cool down to room temperature.
 
5.Add dry fruits or raisins to mixture, it gives very nice nutty taste to ladoos.

6.Once it is cool down or warm enough to handle, start making balls.Store in air tight container.
 
Serve everybody these sweet, yummy Besan Ladoo this Diwali.
 
Besan Ladoo

 
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Oct 17, 2014

Paneer Butter Masala

Paneer Butter Masala is very rich, creamy Paneer Dish. I always asked this dish in restaurants and today I have made this restaurant dish at home. Everybody loved this dish when served with Jeera Rice.

Paneer Butter Masala
Paneer Butter Masala

I never know that the color of this dish should come from ripened tomatoes. I was thinking they must be putting food color to give that glow. But you can see this pictures and this color is came from tomatoes. Amazing !!!
 
Paneer Butter Masala



This dish is totally healthy, coz I have used homemade Paneer and lots of butter. I know some health conscious people will not like this dish, but you know last time I made with low fat butter and avoided milk cream and cashews. Paneer is very healthy and good source of protein and calcium. So I won't avoid that. Enjoy this dish sometimes when you want to make a special day !!!
 
Ingredients:
 
1 cup / 250 gms Paneer (cottage cheese) cut into cubes
4 tbsp butter
1 tsp. oil
2 bay leaves
4-5 cloves
2 one-inch cinnamon sticks
2 tbsp coriander seeds, little crushed
1 medium onion ,sliced
5-6 medium tomatoes, chopped
1 tbsp ginger-garlic paste
1 tbsp red chili powder
1 tsp. coriander powder
3-4 tbsp cashew paste
2 tbsp fresh cream / homemade malai
salt to taste
 
Preparation
 
1.If you are using frozen paneer cubes, then defrost them.

2.Soak 8-9 cashews in warm water for 10 minutes and then make a paste. Keep it aside.

3.Heat 3 tbsp butter with 1 tsp. oil in pan. Add bay leaves, cloves, cinnamon and coriander seeds. Saute for 1-2 minute.

4.Add onion and sauté for 1 -2 minutes till it become golden. And add ginger garlic paste and cook for another minute.

5.Add tomatoes into it and mix it well. Add red chili powder, coriander powder and cook for few minutes. Also, add cashew paste with it, so it will also get cooked.

6.Cook till masala starts leaving oil on sides and put off the heat. Puree the mixture.

7.Add remaining butter in a pan and put the above onion-tomato mixture into this pan and let it cook for 4-5 minutes.

8.Add fresh cream and 1/2 cup water and salt and cook for 2-3 minutes. Adjust water consistency  by slowly adding water, because paneer butter masala is little thick gravy dish.

9.Add paneer cubes and cook for 2 minutes till you get the gravy consistency. Garnish with coriander or mint leaves.
 
Serve Paneer Butter masala with Jeera Rice or roti/nan.

Paneer Butter Masala

 
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