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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Kesariya Daliya – Bulgur Wheat Dessert

Before writing about this dessert (kesaria daliya), I had to search for the English term for daliya. It was really confusing as it’s called by so many different names. It’s called bulgur-wheat, broken-wheat and even cracked-wheat. So, I finally came to a conclusion that all are one and the same.

Raw bulgur wheat

I also came to know, in Turkey bulgur wheat is usually par-boiled, dried and then sold in market. In India as well, bulgur wheat is widely used in food preparations and is easily available in stores – though not par-boiled, it’s just raw wheat cracked in small pieces.  In most of the preparations, it’s par-boiled and then the recipe is further processed.

The popularity of bulgur wheat is due to the fact that it is full of fiber and protein, making it quite healthy. Its low glycemic index (GI) makes it a must for weight-watchers. Low GI foods slowly release energy in body which results in reducing food carvings and keeping full for longer duration.

Although, I’m not an expert to talk about food to be taken for weight loss, my family’s healthy eating habits makes me naturally aware of nutritious value of food that we eat.

In this post, I am going to share a dessert made of bulgur wheat. It’s the specialty of my mom who makes it often. However, I must admit that till my college days I always avoided this dish, because I didn’t like the taste of bulgur wheat during those days.

In those days mine favorite Indian desserts were Chandrakala and jalebi with rabdi.

Therefore, one day my mom fooled me and made me try this for the first time by saying, it is sweet boondi of a different kind. Though I suspected, she somehow managed to convince me to eat it, only to disclose later that it was actually kesaria daliya.

Since then, I have developed a taste for it and whenever I make this dessert at home, I still remember how I got fooled by my mom. That’s why I suggest when you make this dish for the first time, don’t disclose about it and let your family guess it. 🙂

So, here is the process of making this dessert.

Ingredients:  Serves 4 people

  • Bulgur-wheat: 1 cup
  • Sugar: 1 cup
  • Ghee: 1 tbsp
  • Milk: 1 tbsp
  • Saffron: few strands
  • Almond flakes: 1 tbs
  • Pistachio flakes: 1 tbs
  • Cardamom powder: 1 pinch
  • Water: 4 cup

Procedure

  • Add ghee in heavy bottom skillet and roast bulgur wheat on medium flame for 5 minutes.
  • Add 3 cup of water in the same skillet and boil roasted bulgur on low flame till it gets par-boiled and water gets evaporated.
  • In a bowl, soak saffron strands in 1 tbsp warm milk and cover the bowl. After 5 minutes rub the saffron strands gently by fingers to get a nice color. Use this saffron extract to enhance color and flavor of the preparation.
  • In another skillet take 1 cup water and 1 cup sugar and put on medium flame. Let the sugar dissolve, add saffron extract and par-boiled bulgur wheat in it.

Bulgur wheat in sugar syrup

  • Cover the skillet and keep it simmer on low flame for 15 minutes. Stir in between so that bulgur wheat evenly absorbs the sugar. It will turn tender after cooking in sugar syrup. Take it off the flame when sugar is absorbed completely.
  • Add cardamom powder, almond and pistachio flakes.

Bulgur wheat dessert

Serve it immediately (when warm) to confuse your folks with every bite they have. They will keep guessing while finishing the bowl of tasty and healthy kesaria daliya!

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Diwali Tales

Happy Diwali everyone!

Diwali is a big affair in India, its fun filled festival reuniting family and friends. From my childhood days Diwali at home meant cleaning and decorating home. Ladies of house  prepared lots of homemade sweets and snacks.

After marriage I helped my Mom-in-law in making lavish spread for Diwali. Gulab-jamun and chandrakala are to name few sweets that we make at home on Diwali. But still I use to miss some of the traditional dishes made by my mom on Diwali.

This year I thought instead of missing and getting sad why not try making them. So this time I made few of her specialties like Moond dal barfi, dahi-vada and green chilly pickle. I felt so good making them and felt even better when it was liked by all in family. Dal preparation are usually liked in my family (moong dal tikki was liked by all too). Here is the image showing that me and my Mil together prepared for Diwali.

diwali food preparations
Diwali food preparations

Bhailis be your own light and make yourself feel special by doing things you love. It’s natural to miss “maa ke hath ka khana” but wouldn’t it be great if we learn to make it our-self too.

My mom-in-law was all smiling when I was clicking pictures throughout the Diwali day. She was like, “I haven’t seen you clicking so many pictures, what’s it with camera this time?” 🙂

My inlaws reached Pune a day before so she didn’t knew about Bhaili.com in detail. I explained her that I have to click pictures as I have to share it on Bhaili. It was my MIL who suggested clicking the picture of rangoli as soon as I completed making it before Narayani (my daughter) adds her contribution. 🙂

diwali rangoli
Diwali rangoli

This year I also painted these diyas at home using acrylic colors and giving detailing by 3D outlines.

hand painted diyas
hand-painted diyas

I love it when so many diyas are lit together at Laxmi pujan time, it looks divine to me. There is something with diyas. I just love the light of diyas.

diwali diyas
diwali diyas for Laxmi pujan

I arranged some diyas on big plate along with marigold flowers. It was a simple thing but looked beautiful.

diyas decoration with flowers
diyas decoration with flowers

Along with traditional decoration I also did some contemporary decoration at one corner. Filling bowls and vase with colorful water and sprinkled flower petals and lit the floating candles.

diwali decorations
contemporary decoration

So here is my story of Diwali, what’s yours? Share with us how you celebrated your Diwali.

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