Menolyrical; Final Friday Fiction.... make that Foodstuffs

Pain can work in one of two ways; it can stimulate creativity (in an attempt to escape it), or it can suppress creativity (due to nothing else being allowed mind-space). This end of month, it is the latter for the YAMster. The muse is well smothered. So am putting in a favourite recipe for an Indian sweet that most of you are probably familiar with, even if only from it being the single most popular Indian desert around the world. It is easily bought in cans - look for HALDIRAMS product. Making it yourself is so much more fun though. This is not for those on restrictions of just about anything. You have been warned.


    For Gulab Jamun
    • Milk Powder (non fat) - 3 cups
    • Vegetable oil (hydrogenated...Indian 'Dalda' if you can get) - 2 tsp
    • All purpose flour - 2 tsp
    • Sooji (semolina) - 1 tsp
    • Baking powder - 1/4 tsp
    • Oil - for deep frying
    • Milk - 1/4 cup
    For Syrup
    • Sugar - 2 cups
    • Water - 2 cups
    • Cardamon powder - 1 tsp
    • Saffron - a pinch
    • Lime juice - 2 drops
    • Rose water - 1 tsp
    Method
    To prepare Syrup
    1. Add 2 cups of sugar and 2 cups of water in a pan and bring the mixture to boil. Do not stir after initial stir when adding sugar, as this can crystallize the syrup.
    1. Lower the flame a bit and add 2 drops of lime juice.
    1. Add cardamon powder, rose water and saffron, and simmer for 5 minutes.
    2. Turn off the flame and keep it aside.
    To prepare Gulab Jamun
    1. In a bowl, add milk powder, 'dalda', all purpose flour and mix it.
    1. Soak sooji (semolina) in warm water for 5 minutes and add it (after draining the excess water) to the flour mix.
    1. Add baking powder to the flour mixture. Mix it well.
    1. Sprinkle milk on the flour mixture. 
    1. Grease your hands with oil and knead the mixture into soft dough.
    1. Roll from it 10 equal balls (gulab jamuns). 
    1. Heat oil in a pan (make sure you keep it simmer else it will burn the jamun). 
    1. Add the gulab jamuns to the heated oil and fry until they are evenly browned. 
    1. Remove from the pan and place aside for a couple of minutes.
    1. Now transfer those gulab jamuns into the prepared syrup and soak for at least thirty minutes. 

As a general rule, one or two maximum per serving - and a little plain greek yoghurt on the side helps cut through the luscious lickalishusness...

Aur khanna!

7 comments:

  1. Here I thought I was too stuffed but dang those look yummmy
    Hugs HiC

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  2. Hello, sweets are delicious. Looks yummy! Happy Thursday, have a great weekend ahead.

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  3. that looks great... and it is a super idea instead to have just common ice cream for desert :O) THANKS!!! btw: are you familiar with lucy vegan ice cream? we had it yesterday, but the taste was strange somehow... it was made with blue lupine, either there was something wrong with it or lupines are not really my favorite snacks LOL

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  4. I will try the pumpkin pie recipe I got first. Then perhaps, if I am not too stuffed, I might get around to this!

    By the by, I do make your pumpkin soup from time to time, although for my taste I do add some bacon or sliced sausage.

    ReplyDelete

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