Tag: allpurposeflour

Stuffed Gulab Jamun


Gulab Jamun is among India’s most popular desserts during a festival or major celebrations .It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored  berry.traditionally it is prepared using milk solids, known as khoya  it’s  kneaded into a dough, and then shaped into small balls and deep-fried at a low temperature .The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, or saffron.

I am sharing my version recipe  of gulab jamun using milk powder stuffed with raisins

Ingredients For sugar syrup

2 cup sugar

4 cup water

1 tsp rose water

1/4 tsp cardamom powder

saffron strands(soaked)optional

For jamuns

1 cup unsweetened milk powder

1-2 tbsp ghee

1/2 tsp baking soda

1/2 cup All Purpose Flour

Raisins (for stuffing)20

1/3 cup whole milk

oil for frying

Method

Place sugar,water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once it’s dissolved, add saffron & boil for another minute. Turn off heat & add rose water then keep syrup aside.

In a mixing bowl, add milk powder , baking soda, all-purpose flour & mix well.Then add ghee and.milk a little at a time and mix till it forms a dough. You may not need all of the milk.When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.

After resting, the dough will be less sticky, airy and a little firmer. If it’s too loose, sprinkle a little flour. If it’s too dry, add a little milk.Knead the dough a few times more till it becomes soft .Dip your fingers in oil or ghee, divide the dough ,stuffed with raisins and roll them into balls no cracks. Dip your fingers in oil /ghee or butter to avoid sticking.

Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.

Add  balls a few at a time and fry in oil on medium-low heat. Stir and turn the balls frequently so they brown evenly.When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.Repeat with all the dough. Let fried ball.Add the ball to the sugar syrup. Stir gently so fried balls are well coated in syrup.Cover and let the gulab jamuns soak in the syrup for at least an hour before serving.

Tips :-
1) soft dough & balls without cracks,make small size ball.once soaked in syrup it became double in size.

2) while frying don’t keep on turning  balls ,once u drop in pan/kadai.let it come up on own.then do it very slowly once -twice

3)Sugar syrup neither very thick nor thin

4)If Gulab jamun doesn’t soak syrup,heat it for 2-3 min ,once u see it’s boiling a bit ,turn off heat & leave .

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by Categories: Sweet itemsTags: , , , , , , , 14 Comments

Mawa Gujiya


Gujiya is a sweet dumpling made of all purpose flour and stuffed with roasted semolina or Milk solid khoya or Sweetened Coconut fillings.The outer layer is crispy & flaky while stuffing is rich & sweet.

Every part of India it’s called by different name. like Ghugra in Gujrat,Karanji @ Maharashtra, & Andhra Pradesh call Kajikayalu.

At my native in Bihar Gujiyas are called Pedakiya.It’s very popular in Bihar during a festival. There are two types of Gujiya made in Bihar: one with Roasted semolina (sooji) in which  added dry nuts cardamom powder sugar & raisins  and then deep fried in a cooking oil or ghee.another one made with filling milk Solid ,cardamom powder ,sugar & dry nuts.

My Family favourite is Mawa Gujiya which I am sharing here.

Ingredients for outer cover

All Purpose Flour – 2 cup

Milk or Yoghurt- 1/4 cup

Ghee – 4 tbsp

Cold water to make dough as required

filling ingredients

Mawa (khoya) – 1  cup

Powdered Sugar -1/4 cup or to taste

Cashew Nuts – 10-20

Raisin – 2 tbsp

Green  Cardamom Powder- 1 tsp 

Oil for frying

Method

In a bowl, add the flour & 2 tbsp of ghee and rub with your palm and fingers such that the dough appears like bread crumbs. Add  enough water to make a dough which can be rolled yet Firm dough. Divide the dough and shape into small balls. Keep aside covered for half an hour.

Meanwhile, heat a pan, add half tbsp of  ghee,add the nuts and roast till golden. Remove and cool. Once cool, make a coarse powder and set aside.In the same pan, drizzle 1/2 tbsp of ghee and add the khoya/mawa and roast for 5-6 minutes. Remove, keep aside to cool.add powdered sugar and roasted nuts into  mawa. Add the cardamom powder and mix well.keep side the prepared filling.

Now, roll each ball with the rolling pin into a thin puri Spread a tablespoon of the filling on one-half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. Press the ends firmly so that the filling doesn’t come out during the deep frying process and use a fork to seal the edges. Alternately you can twist the edges around the gujiya.

Heat enough oil in a wide vessel to deep fry the stuffed gujiya Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well. Drain the gujiya  with a ladle and remove to a plate.Cool and store in airtight containers. Gujiya will be  fresh for at least a week and can be stored utpo 2-3 weeks.

by Categories: snacksTags: , , , , , 12 Comments