Friday, May 22, 2020

Home Made Milk Gulab Jamun

Home Made Milk Gulab Jamun
Soft, spongy and melt in mouth gulab jamuns drenched in delicately flavored sugar syrup is a traditional sweet in India. There are many ready-made Instant mixes available in market but no one comes even close to the taste of homemade gulab jamuns made from traditional mawa or khoya with this recipe. But, this recipe milk gulab  jamun is that it is directly made from milk rather than khoya  . It is made with simple and easy ingredients. Made with milk, flour, green cardamom powder, baking soda and sugar syrup, this dessert recipe is absolutely exquisite and makes you crave for more. What makes this sweet delight different from the regular gulab jamun. Make it from scratch today and shower your taste buds with its unforgettable taste.I made this Sweet for My son inlaw's birthday and for our wedding day.

Milk- ½ litre
Maida- 1 tbsp
Sugar- 11/2 cups
Water-2 cups
Cardamom powder- ¼ tsp
Baking Soda-2 pinch
Ghee/Oil- For Frying
Saffron- pinch
1.Take sugar,saffron ,cardamom powder and 2 cups of water in a pan, boil for 15 minutes on medium heat. Till you feel the stickiness in the syrup. Keep stirring
2.In a deep-bottomed pan over medium flame and add milk in it. Let the milk come to a boil. Keep stirring the milk while it boils.
3.When the volume of the milk has reduced and it has become thick, take it off the flame.
4.Transfer it in a bowl. Once it cools down, add flour, baking soda in this bowl. Using your hands, mix it well and turn in it into a soft dough.
5.Now, take small portions from this dough and make small balls of it. Place a pan with ghee/oil over medium flame.
6.When the oil is hot enough, add the balls in it and let these cook. Fry them until they turn brown in color. 
7.Once done, then add in the hot sugar syrup. Now cover the sugar syrup pan and simmer for 8-10 minutes on low heat..It increases in size when it soaks the sugar syrup.
8.Dip them nicely in the syrup and serve these GulabJamun Warm or cold  to enjoy!

Monday, May 18, 2020

Mango Shrikhand (Amrakhand)

Mango Shrikhand (Amrakhand)
Shrikhand orAmrakhand is a sweet dish made by using hung curd, fresh mango puree and flavoured with saffron and cardamom. Shrikand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and it is quite popular in Gujarat and Maharashtra .It is often served as a side dish with poori. I used  Alphonso mango  for to making this Shrikhand.

Yogurt ((curd or dahi))- 3 cup
Mango puree-1 cup
Powdered Sugar-1 cup
Crushed cardamom-1/4 tsp
Saffron-1/4 tsp
1. Place the yogurt in a cheesecloth or muslin cloth over a strainer on the top of a bowl and let it rest in the refrigerator until all the water from yogurt strains out.
2. Soak kesar/Saffron in 1 Tbsp warm milk
3. Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
4. After 2-3 hours you will get thick yogurt, transfer it to another bowl.
5. Into the thick yogurt add mango puree, powdered sugar, and saffron milk. Whisk until combined. Transfer them into the serving bowls.
Garnish with chopped pistachios. Serve and enjoy.

Thursday, May 14, 2020

Aval Bonda/Poha Pakoda

Aval Bonda/Poha Pakoda
This crispy and delicious bonda is quick and easy to make. Aval/Poha and besan makes it crunchier and tastes amazing. This will made in less time and less efforts. This easy- recipe is made using easily available ingredients such as Poha, potato, besan, onion and coriander leaves. . Try this scrumptious recipe for evening snack and all love it. Serve it with tomato ketchup or chutney of your choice and with a cup of tea/ coffee

Flatten Rice/Poha – 1 cup
Grated Ginger – 1 tsp
Chopped Green chillies – 2
Chopped Onion – 1
Finely Chopped Coriander
Boiled Potato – 1
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Chaat Masala – 1 tsp(Optional)
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt as per taste
Besan/Gram Flour – ¼ cup
Oil – 1 tsp
Asafoetida –small pinch
Lemon juice- 1 tbsp
Oil for frying

1.Wash theAval/ poha twice with water and soak the poha in the water for 3 minutes.
2.Drain the water and gently squeeze out the excess moisture from the poha. Set aside for five minutes to make poha become soft.
3.While the poha is getting soft, Remove the skin of boiled potatoes and mash well.
4.In a mixing bowl add mashed potatoes, onion,ginger, green chillies, chopped coriander
5.Then add besan, salt and spices and lemon juice to poha mixture and mix everything well and make a dough.  Now poha vada batter is ready. 
6.the dough into equal lemon sized balls and keep aside. Heat oil in a khadai for deep fry.
7.Fry them till light golden brown, then remove from the oil and place them on a paper towel to drain excess oil.
8.Repeat the same process with the remaining batter. Now Aval boda/poha fritters are ready. . Serve hot with any chutney of your liking with a cup of coffee or tea.