Saturday, December 3, 2022

Thengai Bun (Coconut Bun)

Thengai Bun (Coconut Bun)

Thengai (Coconut)buns are a nostalgic treat for me. A popular stuffed bread available in the bakeries of Tenkasi  in Tirunelveli Dist and few parts of Tamilnadu .When I was studying in the school I use to save money to buy the thengai Bun  from the bakery shop who sold baked goods every day. All my friends who used  to buy cup cakes ,pastries or puffs, but invariably I always returned to  the coconut bun. I don’t know why coconut buns appeal to me so much. I think in part it’s because This Bun looks great & the coconut part looks so juicy... it makes me drool Or maybe it’s the sweet sugary crust which perfectly complements the coconut infused, raisin.tutifruti,cherry -studded flavors  I love it! I don’t know. But the one which was in my regular buy list was this "Thengai Bun".

 

I wanted to make this for quite some time.. After so many years I tried this today evening it came out very well and everybody liked it. Baking this coconut bun bring back lot of childhood memories. It makes me remember my school days. Hope this Bun will bring back many fond memories for all of you Too!

Ingredients:

All-purpose flour /Maida- 1.5 cups/200gms

Active dry yeast - 11/2 tsp

Milk powder- 25 gms

 Milk - 1/4 cup (Warm)

Water - 1/4 cup (Warm)

Sugar –1/4tsp

 Salt - 1/2 tsp

Unsalted Butter/Oil

 

For stuffing:

Coconut - 1 cup (Grated)

Cashew nuts -30 gms

Raisins – 30 gms

Cherry- 10

Cardamom powder - 1/2 tsp

Sugar -50 gms

Tutti frutti -1/4 cup

Coconut Filling:

Heat a wok at low heat, add in raw sugarwith little water  until it nearly melted Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn.

 

 Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Add nuts, raisins, tutti-frutti, cherry& cardamom powder. Mix well Let it cool down on a plate before use.

                                                                            Or

Take a bowl and add in all the ingredients listed under filling. Mix well with a spoon to combine. Fresh shredded coconut is preferred for this recipe.

 

Method:

1 Take a bowl and add in the warm water yeast and sugar and mix. Allow this to proof for about 10 minutes. It will become foamy.

2) Mix flour and salt and crumble in the cold butter. Add the yeast-milk mixture, milk, milk powder, flour and the salt and combine until you get smooth, sticky dough. I had to add a touch more flour at this point.

3 Place dough, cover with wrap and put in a warm place (e.g. oven with light on) and let it rise for an hour or so until it doubles.

 

4) Punch down the dough and knead lightly. Then take a piece of about 2.5 inches diameter and flatten it lightly to a circle, place about 2 tbsp of the Coconut filling in the middle. 

 

Now, roll out the remaining ball in to same 1/4 inch thick. Prick holes. Place it on the top of the coconut & dry fruits mixtures.

 

5)Pull the edges over the filling and enclose it. Seal it and Fold the edges together without any gap. Place this gently on a lined and greased cookie sheet. 

 

6.Preheat oven for 180 degree and Bake for about 20minutes or the buns should be golden brown on top. Remove the buns and brush the buns with ghee / melted butter while it’s still hot. baked, take out and immediately apply some butter on the top. 

 

7.When it is warm, cut it in to pieces.Serve warm. Warm coconut buns (Thengai bun) tastes great!

 

Sunday, November 27, 2022

Eggless Gulab Jamun Cupcakes/Muffins

 

Gulab Jamun Cupcakes/Muffins

This Indian fusion recipe takes a cardamom cupcake with a fluffy texture which is lightly brushed with saffron simple syrup, giving it a similar mouth-watering taste.  As a bonus, it has a gulab jamun stuffed inside! Soft melt-in-mouth gulab jamuns stuffed in the crumbly cupcakes are true bliss to treat your loved ones. This fragrant, moist, spongy Gulab Jamun Mix Cake turned out to be such a hit with my family .Today I made this cup cake for my daughter’s Weddingday!

 





How to make Gulab Jamun Cupcakes/ Muffins?

As I said above, I want to make cupcakes with real Gulab Jamun flavor. So I incorporated the Jamun syrup in the batter. You can either reduce sugar or add just syrup too. I grounded the sugar with cardamom to give the exact flavour and didn’t add any butter but still, the cupcakes are moist and delicious.

 

I stuffed homemade Gulab Jamun in it. It’s like eating Gulab Jamun in cupcake form. You can also use a store-bought one.

INGREDIENTS

All-Purpose Flour/ Maida – 3/4 cup

Gulab Jamun Mix-3/4 Cup (100gms)

Sugar –3/4 Cup

Baking powder – 1 tsp

Baking Soda-1/4 tsp

Cardamom Powder– 1/2 tsp

Milk (200 ml) - 1 Cup

Oil (50 ml) - 1/4 Cup

Saffron-10 to 12 Strands

Gulab Jamun – fewjamuns

Gulab Jamun Syrup – 2 Tbsp

Garnish

    1 tbsp pistachios

    1 tbsp edible rose petals (optional)

Infusing the Milk

    Warm 1 cup of milk. Do not boil, just warm it.

    Add 10 to 15 strands of saffron and 1/2 tsp Cardamom powder.

    Mix well and let the flavours infuse into the milk for 10 minutes.

Saffron simple syrup

    When the cake is baking, make a sugar glaze.    Add 1/4 cup sugar to 1/4 cup water and let it come to a boil, add  saffron, cardamom.

 

    Let it boil on a low flame till it forms a syrup. It has to be slightly thick than regular water and sugar should have dissolved completely. Let simmer for 5 minutes.  Turn off and remove from gas. Set aside to let cool.

Method:

1.Mix together 3/4 cup of APF (maida), 3/4 cup of Gulab Jamun Mix, the powdered sugar, 1/2 tsp baking powder and 1/4 tsp baking soda.

2.Add 1/4 cup flavourless cooking oil to the milk and whisk well.

3.Add the oil + milk mix to the dry ingredients and mix with a gentle hand till you have a runny batter.

4. Place gulab jamun ( if using mini jamuns place one or cut jamuns to half and place half in each cupcake) in the liners. Top it with batter till it covers the Jamun.

5. Bake it in pre heated oven 180 degreesfor 20 – 25 minutes.

6.  If the inserted tooth pick comes out clean, the cupcakes are done.

7.    Pour the syrup over the cake when the cake is still warm. This really helps for it to get really moist, juicy, and taste really close to a real gulab jamun.

 

 8.Topping with a whole gulab jamun and decorating with some pistachio slivers.Enjoy!