Gulkand Gulab Jamun

Ingredients:-

Gulab Jamuns:-

1. 1 Cup Milk powder
2. 1/4 Cup Maida / All purpose flour
3. 1/2 tbsp Ghee / clarified butter
4. 1 Pinch baking soda
5. Milk ( as required )
6. Gulkand ( for stuffing )

Sugar syrup:-

1. 3 Cups Sugar
2. 3 Cups Water
3. 1 tea spoon Cardamom powder
4. Few Saffron strands
5. 1 tbsp Milk

Method:-

1. Mix milk powder, flour baking soda, and ghee in a bowl.
2. By adding milk little at a time knead it into a firm dough.
3. The dough shouldn't be very soft or very firm.
4. Divide the dough into very small (an inch size) equal parts. Gulab jamuns have a absorb oil and
    sugar syrup and enlarge in size.
5. Flatten the dough and place some gulkand on it. Close it ends to cover the gulkand. By pressing
    the stuffed dough ball in between your palms slightly ( one at a time ) make balls. This
    step needs to be completed very patiently. The best way to know if you have made the balls
    correctly is to see if the surface is shiny and free of cracks.
6. Repeat the process for the rest of the dough. Cover them with a slightly moist cloth till you are
    ready to fry.
7. In the meantime in a pan take sugar and water mix well and turn the heat to medium high.
8. Add saffron and cardamom powder and mix well.
9. Add milk ( helps to clear the sugar syrup ).
10. Get it to a boil and turn off the heat.
11. Heat some oil in a heavy bottom non stick pan on medium heat for frying the gulab jamuns.
12. When the oil is hot add 4 - 5 gulab jamuns at a time and do not touch them with the ladle for a
      few seconds. When they rise upwards its the correct time to move and rotate them. Else they
      will develop cracks.
13. Keep rotating them continuously and slowly so that they get fried evenly and have a nice even
      color all over. Frying slowly will take some extra time but for the perfect jamuns its a must!
14. Immediately after frying transfer them for a few seconds on a paper towel and then to the sugar
      syrup.
15. Repeat the same process for the rest of the jamuns.
16. Rotate the jamuns in the sugar syrup a couple of times so that they absorb sugar syrup.
17. Will be ready to eat after 15-20 mins.
18. Serve hot or cold as desired.
19. You may stuff them with almond or cashew pieces instead of gulkand. Or they could be plain
       without any stuffing.

Enjoy!!!!

Methi Mathari

A wonderful tea time snack!

Ingredients:-

1. 1/2 Cup Wheat Flour
2. 1/2 Cup All purpose flour
3. 1 tbsp Ghee / clarified butter
4. 1/4 tbsp Salt ( to taste )
5. 1/4 tbsp crushed kasoori methi / chopped fresh methi / fenugreek leaves.
6. 1/4 tbsp Red Chili powder ( as required )
7. Oil ( For frying )
8. 1/4 - 1/2  Cup water ( for the dough )
9. 1 tea spoon crushed Carom seeds

Method:-

1. Mix all the dry ingredients in a large bowl.
2. Add ghee to it and mix well.
3. Knead the flour to form a semi - soft dough by adding little water at a time.
4. Add a few drops of oil and knead the dough well.
5. Cover and keep it for 10-15 mins.
6. Heat oil in a heavy bottom pan on medium heat for frying the mathari.
7. Divide the dough equally into medium size balls.
8. With a rolling pin roll the dough balls into a thin tortilla / paratha.
9. With a fork pierce the tortilla / paratha all over.
10. Cut it into squares / diamonds / rounds or the desired shape with the help of a knife / cookie
     dough cutter.
11. When the oil is hot fry the matharis in small batches till golden brown.
12. Transfer them to a paper towel to absorb all the extra oil.
11. Repeat the process for the rest of the dough.
12. Store them in an air tight container.
13. You may sprinkle some chaat masala / amchur powder while serving. ( Optional )

Enjoy!!!

Instant Tilgul vadi

5 Minutes Recipe 

Ingredients:-

1. 1/4 Cup Roasted Sesame seeds ( Til )

2. 1/2 Cup Jaggery ( Gul / Gudh)

3. 1 tbsp Grated Coconut ( dry )

5. 1/4 Cup Roasted Peanut powder ( unsalted )

6. 1 tbsp Ghee ( Clarified butter )

7. 1/4 spoon Elachi powder ( Cardamom powder )

Method:-

1. Microwave the jaggery for 30 secs.

2. Add 1 tea spoon ghee. Mix well and microwave for another 30 secs. You might have to 

    microwave for another 15 secs on high power if the jaggery hasn't melted completely.

3. Add roasted sesame seeds, peanut powder, grated coconut and cardamom powder. 

    Mix well.

4. Grease a plate with some ghee.

5. Spread the mixture. Sprinkle some grated coconut and flatten it with a spatula.

6. Cut as shown with a knife. Let the mixture cool down completely.

7. Later you will be able to separate the cubes easily with the help of a knife or spoon. 

Enjoy!!