How to make Instant Gulab-Jamuns?

Gulab-Jamun is one Indian dessert that’s loved by all. Traditionally, gulab-jamuns are prepared with mawa (khoya) and paneer (cottage cheese). However, many a times, following traditional recipe becomes difficult due to crunch. So, if you want to instantly serve guests with some traditional dessert, this gulab-jamun recipe should help you.

Instant-milkpowder-gulab-jamun

These instant gulab-jamuns are really simple and easy to make. Frankly speaking, whoever I have served these gulab-jamuns, everyone has asked for its recipe. They taste just like traditional rich gulab-jamuns.

It’s long due to share the recipe to so many of my bhaili’s. So, why not share it on this blog! 🙂

Here is the process I follow to make instant gulab-jamuns:

  • Making time: 25 minutes
  • Serving: 10-11 pieces (medium-size)

Ingredients

  • Milk powder: 1 cup
  • Ghee: 1 tbsp
  • All-purpose flour: ¼ cup
  • Milk: ¼ cup
  • Baking soda: 1 pinch
  • Cardamom powder: ¼ tsp
  • Saffron: few strands
  • Pistachio: ¼ tsp
  • Almond flakes: ¼ tsp
  • Rose extract: ¼ tsp (optional)
  • Ghee for deep frying

Ingredients for sugar syrup

  • Sugar: 1 cup
  • Water: 1 cup
  • Saffron: few strands
  • Cardamom: ¼ tsp

Procedure of sugar syrup:

  • To make the syrup, add water and sugar into a heavy bottom vessel and put it on low flame. It will approximately take 10 minutes.
  • Take a drop of syrup between your fingertips, join your fingers and move them apart. You must see a single strand. This is called “ek taar ki chaashni”. We need “ek taar ki chashni” for gulab-jamuns.

Make the sugar syrup (chaashni) and keep aside. The sugar syrup should be warm while putting gulab-jamuns into it. If the syrup is hot gulab-jamuns will burst.

Also, sugar will thicken a bit on cooling. So, it’s advisable to make it before-hand you will get exact idea on cooling and no chance of any doubt. If on cooling you find syrup too runny put it again on flame and if it’s too thick on cooling just add little water and heat a little. See it’s so easy!

  • Add few strands of saffron, cardamom powder and rose extract in this syrup and keep aside.

Procedure of gulab-jamuns:

  • Mix milk powder, flour, ghee and milk with gentle hands. Milk powder and flour will bind and result in a sticky dough.
  • Cover and let the dough rest for 5 minutes.
  • Gently rub the dough, you will find it little less sticky.
  • Apply ghee on palm and divide the dough into 10 equal portion.
  • In each potion add a stuffing of pinch of cardamom powder, saffron and make smooth ball.
  • Heat ghee in a heavy bottom skillet and fry balls on medium heat till they are golden.
  • Immediately soak them in warm sugar syrup.

After dipping gulab-jamuns in sugar syrup, cover the vessel with a plate. Let gulab-jamuns soak the syrup for an hour before serving. You will notice the increase in size of gulab-jamuns.

easy-gulab-jamun-recipe

Garnish with few almond and pistachio pieces before serving. You can increase these gulab jaumuns richness by adding a generous amount of kesaria rabdi on it just before serving.

If you like traditional Indian desserts you will also love instant moong daal halwa.

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Easy Rabdi Recipe

Rabdi is a very flexible and versatile Indian dessert. You can team it up with probably any Indian dessert and it tastes really awesome.

Rabdi - Indian DessertIt is also my husband’s favorite dessert. He can combine it with anything – really anything – that’s sweet. He enjoys a spoonful of rabdi in a chilled glass of thick lassi (yogurt based drink) in summers.

He once made me do rabdi topping on egg-less cottage-cheese cupcakes. 🙂 However, these days he is more fond of sweets made of jaggery and right now peanut chikki tops his favorite list.

Coming back to rabdi, it can be tastefully blended with gajar ka halwa or jalebi. Rabdi with warm gulab-jamuns get along very well too.

Ingredients

  • Full cream milk: 1 liter
  • Sugar: ¼ cup
  • Cardamom: 2 pods
  • Saffron: few strands
  • Pistachio for garnishing

Procedure

  • Pour milk in a heavy bottom skillet. Boil the milk and then reduce the flame to low. Let the milk simmer and in no time thick malai will start forming. Don’t break these layers of malai. Gently keep skimming it to one side of skillet.
  • It will take around 20 minutes and milk will turn into dense layers of malai. Add sugar and gently mix it.

Sugar added to rabdi

  • When the sugar dissolves, take it off the flame. Add cardamom powder and garnish it with pistachio and saffron.
  • I normally add less sugar in rabdi, as it’s usually blended with already sweet desserts. However, it tastes equally good when eaten alone as well.
  • I made this rabdi to be used with jalebi to create tricolor effect to celebrate India’s Rebulic Day, so I have used saffron just for garnishing purpose.

Rabdi Ready to serve

  • However, you can soak saffron in milk for 4-5 minutes and rub it with fingers to get a nice saffron color. Then add this milk and crushed saffron to rabdi to get bright kesar rabdi.

In summers rabdi tastes best when it’s served slightly refrigerated. Avoid serving it chilled as it will get hard. In winter you can serve it with warm gulab-jamuns or jalebi.

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Coconut Delight – The Blend of Flavors

This dessert is my trial dessert and I’m happy that I took a risk of experimenting. The outcome was so satisfying and I was so delighted that I named it “Coconut-Delight”. 🙂

Coconut-Delight
Coconut-Delight

It so happened that I had fresh coconut and some whipped-cream lying in my fridge. I had to make some use of it. I was in no mood to make coconut ladoos as I had already made them last week. Wanted to try something else. I was browsing internet for some recipe which had coconut and cream in it.

Then my husband said why don’t you try something new. Create something of your own, your innovation. He always encourages me to try on new things, be it cooking or art. He gives correct and helpful reviews which help me in improvising further.

This made me think what can be made, which flavors will blend with coconut. As its festival time, so was in mood to try something sweet.

coconut delight dessert

After some thinking, finally came-up with this dessert and it was liked by everyone in family.

I have added orange flavor in it and it added a twist to this dessert. I myself was pleasantly surprised how well the orange, saffron and coconut flavors blended together.

As you take a spoon in mouth, orange bursts first, then you are greeted by saffron and cardamom and then you’ll feel the texture of coconut. Finally comes a sweet smile on your lips by realizing how well they all taste together. 🙂

coconut delight

So with no further delay here is the list of ingredients and the procedure I followed.

Ingredients:

  • ½ cup thickened milk/ condense milk
  • 1 cup whipped cream/ fresh cream
  • 3 tbsp powdered sugar
  • 1 cup fresh coconut, grated
  • 1tsp clarified butter ( ghee)
  • 1tsp orange essence
  • 1 tbsp saffron and cardamom syrup
  • Few strands of Saffron and some cardamoms for garnishing

Procedure

  • In a heavy bottom vessel, add milk and bring to boil and reduce the flame. On the low heat let the milk simmer for 15 minutes. It should reduce to half cup. Do remember to stir it in between. If you boil ½ liter of milk it will give you ½ cup thickened milk. Keep aside and let it cool. Alternatively condense milk can also be used.
  • In another pan heat ghee and roast grated coconut on low flame till it turns pink. Add sugar and mix well, switch-off flame after a minute. Let it cool.
  • In a bowl combine everything together – roasted coconut, thickened milk, cream, orange essence, saffron and cardamom syrup. Keep folding till everything gets mixed well.
  • The saffron and cardamom syrup gives it a nice flavor and happy yellow color. Saffron and cardamon powder can also be used by dissolving few strands of saffron in warm milk instead of ready-made syrup. Increase the quantity of sugar to 4 tbsp if doing so.
  • Keep the mix in fridge for some time. It tastes awesome on cooling. Serve it little cold for warm compliments. Sprinkle some saffron and cardamom just before serving.

coconut delight

Do try it bhaili. Trust me it really tastes good and is super easy to make. You will love it if you love coconut or orange or both. 🙂