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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Parwal ki Mithai

I guess this Indian confection is a rarity and you won’t find it easily in sweet shops, unless you happen to be in Bihar or Varanasi. The process of turning a vegetable into a tasty sweet course requires some effort. But this mellow comfit is worth the effort and time it takes.

parwal-ki-mithai

My mom makes this every year in summers when pointed gourd (parwal in Hindi) is available in plenty in market. I asked its recipe every summer but somehow never make it. My husband is not found of pointed gourd so whenever I mention him I’m going to make Parwal ki Mithai he would say why you have to make something that I don’t like. He always wants me to make sweets that he is fond of, like jalebi or gulab jamun. 🙂

However, last week when my mom visited me, I asked her to make it in my kitchen. To me, biting this dry sweet felt ambrosia, I missed this indulgence so much. My husband’s reaction was – “OK, I will only have the filling”. But, to my delight he had it completely without leaving the outer layer of parwal.

If you are getting tempted to make it this summer, here is the process to make this not-so-common sweet!

Ingredients

Pointed gourd (parwal): 250gms

Sugar: 1cup

Water: 1 cup

Ingredients for Stuffing

Mawa: 1cup

Sugar powder: ½ cup

Cardamom powder: 1tsp

Almond and pistachio flakes: 1 tsp

Muskmelon seeds: 1tsp

Procedure

While buying parwal choose of bigger size. As it allows more mawa filling in it, making it more tasty. Wash and peel the outer layer of parwal and make a vertical cut.

parwal-cutting

Scoop out the inside seed filling and keep it aside. These seeds are of no use in this recipe.

parwal-sccoped-out

Take 1 cup of sugar and equal amount of water in heavy bottom skillet or pan. Drop the parwal in it and let it simmer on low flame. Keep checking in between. In approximately in 15 minutes, parwal will get soft. To check if it’s done you need to observe it carefully. Surface of parwal will become shiny, indicating it’s time to take them out of sugar syrup.

parwal-with-sugar-syrup

 

Take them out and drain excess sugar syrup from them. Now proceed to prepare the filling for these shinning beauties.

Procedure for Stuffing

Roast mawa on medium flame on heavy bottom skillet. Roasted mawa increases the shelf life of dry sweets. In around 5 minutes, take it off the heat and add sugar powder and rest of the ingredients. Mix well and stuffing is ready.

parwal-mawa-filling

Stuff each parwal with a spoonful of mawa filling, and press gently by your fingers.

At this stage they are soft and delicate. So, place them in refrigerator for 1-2 hours and they’ll become firm. If store this sweet in refrigerator, it can easily last for 10 days.

parwal-sweet

Even if you don’t like parwal go ahead and try this sweet as after getting boiled in sugar syrup there is hardly any taste of parwal in it. You will find its taste closer to chandrakala (dry sweet which has similar mawa-filling).

Additional info:

One may add green color in sugar syrup or boil parwal in water with a pinch of baking soda to get greener parwals. However, keeping health in mind, my mom forgoes both these beautification steps. Still parwal ki mitahi that she makes is amazingly delicious.

Here I have shared exactly how my mom makes parwal ki mithai. If you happen to make this sweet following this recipe, and you like it then credit goes to my mom. However, if by any chance (although very unlikely), you don’t like it, it’s my fault. As I got you into making it by sharing tempting pictures. 🙂

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Suji and Gond ki Barfi

Third day of chaitra navratri (teej) marks the occasion of  Sindhara. It’s the day when females in the family enjoy tons of pampering by elders. It is celebrated twice in a year – around April and August (according to lunar calendar).

Suji ki Barfi

Females wear new clothes, apply heena (mehendi) on palms and enjoy their favorite food. Basically all efforts are made to make daughters and daughter-in-laws feel loved by indulging them in their favorite things.

Since, I am fond of suji and gond ki barfi, my grandmother (or maa as I call her) often makes it. She makes sure it’s made especially on the occasion of Sindhara.

Magical thing about any food preparation is they taste different when made by different people. For example, even my mom follows the same procedure, but barfi made by her tastes different from what my grandmother makes. However, I love both the versions and would anytime go overdose.

When away from our loved ones, we realize the way they shower love on us. Cooking the person’s favorite food is one of the natural ways to reflect affection. So, last week when my mom called up early in the morning and said, “beta sindhara pe kuch meetha le aana” (get some sweet from market), I missed her so much.

While I was missing her, I decided why not recreate her magical suji ki barfi. It came out pretty good, but as I said earlier different hands bring out different tastes. So, here I am sharing the confection that’s made in every Marwari household.

However, it will be apt to know something about gond (go pronounced like go) before we proceed further.

What is Gond?

Gond (or edible gum also called Tragacanth gum) is a resin that’s extracted from tree bark. It is available in crystal form of different qualities with color ranging from transparent to pale orange.

Raw Gond for Suji Barfi
Raw Gond

Being easily available in Rajasthan, it has made its way in variety of Rajasthani sweets.

It’s very healthy and preferred more in winters, as it gives warmth to body. It also helps in lactation, therefore specially given to lactating mothers. It has numerous other health benefits that you can easily find on web.

Now, let’s start with the preparation.

Ingredients

  • Semolina (suji): 1 cup
  • Mawa: 3/4 cup
  • Edible gum (gond): 1/4 cup
  • Ghee: 1/4 cup
  • Cardamom: 1 tsp
  • Almond flakes: 1 tbsp

For sugar syrup

  • Sugar: ½ cup
  • Water: ½ cup

Procedure for Sugar Syrup

  • Take sugar and water in a heavy bottom vessel, and put on medium flame. Sugar will dissolve and syrup will start boiling.
  • Let it simmer for around 15 minutes and take it off the flame and keep aside.

Procedure for Barfi

  • Heat ghee in a heavy bottom skillet on medium flame, add gond and fry on low flame. Gond will puff and turn into beautiful golden color.
Fried Gond for Suji Barfi
Fried Gond
  • Keep it aside. I like the crunchy effect. However, if you are not so fond of its stand-out taste, you can also crush it before using.
  • In the same skillet roast semolina (suji) on low flame. It will take around 10 minutes and you will notice the nice smell filling your kitchen. It means roasting is almost done.
  • Add mawa and roast for another 10 minutes. Roasting the mawa increases the shelf-life of barfis.
  • Add fried gond, cardamom powder and mix well. You will get a dry mixture as shown below.

Dry mix for Suji Barfi

  • Now add the sugar syrup to this mixture and bring everything together.
  • On a greased plate spread this mixture and with the help of ladle make it even. Sprinkle almond flakes and let it cool for some time. On cooling it will harden and you can cut it into desired shape.

Suji Barfi - Mixture spreadShould I tell that it’s ready to be served! 🙂

Suji barfi ready to be servedDo visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest.

Chandrakala sweet – Holi Special

During Holi festival, making ghujia is a regular tradition in North-India. So, this time I thought why not make something other than ghujia, but similar to it. So the idea of making Chandrakala popped up.

I have made ghujia many times before but this was the first time I tried my hands on Chandrakala, and I’m really happy the way they turned out.

chandrakala-ready-to-eatSoft yet crumbly texture outside and delicious mawa-filling inside that just lifts up the mood. The taste of cardamom and almond in the mawa-filling is amazing.

This Indian sweet easily stays good for 15-20 days or more. However, I’m sure this won’t last for more than a week in any family with sweet-tooth. Ok, enough of introduction and let’s start with its preparation. 🙂

Simple ingredients are required and if you have mawa that’s left after making ghee at home, the same can be used for filling.

I also use same residual mawa  (extracted from ghee-making) for making gulab-jamuns as well, and trust me they taste equally good. However, you can very well use ready-made mawa to make Chandrakala or gulab-jamun.

Ingredients

For dough:

  • All purpose flour (maida): 1 cup
  • Clarified butter (ghee): ¼ cup
  • Water to knead dough

For Stuffing:

  • Mawa/khoya: ½ cup
  • Powdered sugar: 1/4 cup
  • Cardamom powder: ½ tbsp
  • Almond flakes: 1 tbsp

For Sugar syrup:

  • Sugar: 3/4 cup
  • Water: 3/4 cup
  • 2-3 pieces of lemon wedges or 3-4 tsp of milk
  • Pistachio for garnishing: ¼ tbsp
  • Oil for deep frying

Procedure

Dough Making:

  • Keep aside 1 tbsp flour aside, add ghee in rest of the flour and mix properly. Rub with fingers to make sure there are no lumps.
  • Add water in small proportions and make the dough. The texture of dough should be similar to dough of roti. However, this dough will be non-sticky because of ghee in it.
  • Cover the dough with damp muslin cloth and let it rest for 30 minutes.

Preparing stuffing:

  • Roast the mawa on low flame for 10 minutes (I roast the mawa, as this increases its shelf-life.). Let it cool and return to room temperature.
  • Add powdered sugar, almond flakes, cardamom powder and mix properly. You can add raisins, cashews and other dry-fruits of your choice. More the merrier. 🙂

Proceeding further:

  • Divide the dough in small balls and roll out thin small rotis. Make sure the thickness of roti is adequate. Too thin the roti, stuffing will ooze out while frying. If too thick the edges will remain uncooked, and the main body will turn golden while frying.
  • Roll out rotis and keep them covered with damp muslin cloth.

rotis-for-chandrakala

  • In a small bowl, mix 1 tbsp flour (that was earlier kept aside) with little water and make a paste. This act as the sealing agent and prevent stuffing from oozing out.

Sealing agent for Chandrakala

  • Now put 1 tbsp stuffing at center of roti (with the above-prepared paste applied on the edges).

Stuffing for Chandrakala

  • Place the other roti on top of it and press gently from all sides.

Sealing edges of Chandrakala

  • Start folding and turning with finger tip. Keep rotating the roti on your palm, as this gives better control while folding.

Chandrakala folding process

  • Complete the circle and you will get this pattern (#3 in above image) in the end. Earlier the beauty of this pattern made me think it must be difficult. However, after few trials under my MIL’s guidance, I can now easily do this part.
  • Make all chandrakala like this, and keep them covered with damp muslin cloth till you start deep-frying process.

Procedure for Sugar syrup:

  • Take sugar and water in a heavy bottom vessel and put on medium flame. Sugar will dissolve and syrup will start boiling.
  • Let it simmer for around 15 minutes. You can either add lemon wedges or milk drops in this syrup. This helps in accumulating dirt from sugar syrup and gives it a nice transparent appearance.
  • Collect the dirt forming on the top and discard it. Another advantage of adding milk or lemon wedges is that it prevents syrup from solidifying on cooling.

Deep-frying:

  • Heat the oil in heavy bottom skillet on medium flame.
  • Drop in chandrakala one by one. Deep-fry them on medium flame and keep twisting and turning till you get an even golden color.

Deep-fried Chandrakala

  • After frying dip them in sugar syrup. Let them soak in the syrup for 10-15 minutes.
  • Sprinkle some finely-cut almonds and pistachio before serving.

Chandrakala with colorful bottles

I had been thinking of trying this sweet since quite some time and I’m really happy that I finally made it. Since it’s occasion of Holi I have added colorful dotted bottles in background.

It is much simple to make than it appears. So, do try it and surprise your loved ones with this amazing looking and delicious Indian sweet-dish.

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